Roasted Brussels Sprouts with Asparagus

Roasted Brussels Sprouts with Asparagus

• 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.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

• 1 lb Brussels sprouts
• 6 cloves garlic
• 1 carrot diced
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

Steam the Brussels sprouts first in a large pot of salted water. Drain and toss with all the ingredients. Preheat oven to 350. Place veggies on a sheet pan and roast for 25 minutes or until golden brown. Make sure not to skip the steaming step, I noticed the Brussels sprouts tend to get too dried out if not steamed. You can also mix with parsnips, yams, potatoes, or any other root vegetables for a more exotic side dish. Enjoy!