- 2 cups Brussels sprouts cut in half and quick blanch
- 2 cups asparagus cut into 3 inch pieces
- 1 red bell pepper sliced
- 1 zucchini large julienne cut
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Preheat oven to 350. Toss Brussels sprouts, asparagus, bell pepper, and zucchini with olive oil. Season with salt and pepper. Roast on top shelf of oven for 25 minutes or until golden in colour. Make sure to blanch Brussels sprouts, this will make sure they cook evenly with the other vegetables. Try adding parsnips, carrots, pearl onions or shallots to kick it up a notch. Let me know how they come out.