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.

Allspice Roasted Miniature Carrots

Miniature carrots are one of my favorite vegetables. I just can't make enough of this dish at work. Miniature carrots cook up fast, evenly, and caramelize perfectly. Everyone is going to love you for this one!

Allspice Roasted Miniature Carrots

• 1 bunch miniature carrots washed thoroughly
• 1 tsp allspice
• 1/2 tsp paprika
• 1/2 tsp garlic powder (please use organic, such a better product)
• 1/2 tbs brown sugar
• 1/3 cup extra virgin olive oil
• pinch of sea salt

Preheat oven to 350. Mix dry spices in a small bowl. In a large bowl toss the carrots with oil. Sprinkle spice mix over carrots making sure to give a good toss so that all the carrots have some spice. Roast on a oven sheet pan for 20 minutes or until tender to the touch. If allspice is not for you try substituting curry, Italian herds, or southwestern spices. Let me know how they turn out!