Roasted Root Veggies & Brussels Sprouts by Chef PsychicVeggie
Another recipe that is so simple with so many possible variations on flavor! It's a great staple. Hearty, hot, tasty, filling and a change up from plain rice or pasta sides.
Based on 0 review
Prep Time:
5 min
Cook Time:
25 min
Servings:
N/A
Course:
Side Dishes
Cuisine:
American
Ingredients
Directions
Heat oven to 400 degrees
Chop veggies into large chunks. Cut brussels sprouts in half. Put veggies and garlic in a large bowl with a lid.
Pour just enough oil to coat the veggies, about 1/3 cup. I use Wildtree Mediterranean Grapeseed oil because it already has the spices mixed in but you can add whatever flavor you like. Season with salt, pepper, parlsey, and any other spices you feel would add flavor. A little extra onion powder is always nice. If you can find a nice vegetarian dry soup mix packet you can also season with that. Place lid on bowl and shake to coat the veggies.
Place veggies in an even layer on a baking sheet and roast for about 20 minutes. then turn the oven up to broil for 5 minutes to brown the veggies.. Keep a good eye on them at this point so they don't burn.
Serve hot on a large platter. Any leftovers can be utilized later in a nice root veggie soup.
There are so many great flavored oils on the market. I prefer Wildtree Grapeseed because it can withstand the high heat without creating free radicals but you could spice this up with some chili pepper infused oil or even a balsamic oil of your choosing for a different flavor. Or when in doubt just go with a plain olive oil, salt & pepper and let the veggies do all the work.
