I wanted to share this GO-TO veggie recipe with you all because it is super simple and extremely delicious! This is one of our favorite veggie recipes, especially in the Summer when we have fresh brussel sprouts + carrots from the garden. FRESH IS ALWAYS BETTER!
I know what a lot of you are thinking, “How will I ever get my hubby and kid(s) to eat BRUSSEL SPROUTS?!” Well, it is simple, for starters, do not tell them what it is! And second, make them try it (easier said than done, I know)! When I introduced this recipe to the boys I knew they would immediately put on that “eww” face + not touch them. (My farmer is strictly a corn, potato, + green bean kinda guy.) But, after trying the brussel sprouts they loved them, + they went up for seconds! (When you go up for seconds in our house that means you actually like something.)
PREP TIPS:
BRUSSEL SPROUTS-
- I would suggest purchasing smaller Brussel sprouts because they give a much more flavorful taste. (The larger brussel sprouts are not as flavorful + taste “woody.”)
- Make sure to take the outer leaves off. (These leaves are often dirty or damaged from the elements.)
- Make sure to rinse them well!
- I cut all of them in half. However, if you come upon a larger brussel sprout cut it into thirds to ensure they all cook evenly.
- The bottoms must be cut off.
CARROTS-
- I prefer to buy the larger organic carrots.
- I choose to peel the carrots, however, there is no need to peel them if you prefer not to.
- Slice the carrots into “French Fry” (3 – 4in long) size pieces.
COOKING TIPS:
- When you pour the veggies on the jelly pan (cooking sheet) make sure all veggies are spread evenly.
- If you would like to add more olive oil or s + p, GO FOR IT!
- The nice thing about this recipe is that you can add as little or as much of any ingredient as you would like!
- Also, make sure to flip the veggies about 15 minutes into the roasting process.
- 2 lbs brussel sprouts (cut in half)
- 6 carrots (large unpeeled)
- 1/4 cup olive oil
- 3 TBSP balsamic vineger
- Salt + Pepper (to your liking)
- 2 TBSP ground cayenne
- Preheat oven to 400 degrees
- Cut up brussel sprouts + carrots.
- Place veggies in a large mixing bowl.
- Drizzle olive oil, balsamic, salt, pepper and red pepper over veggies.
- Mix all ingredients until the veggies are covered.
- Pour veggies onto large jelly roll pan.
- Place pan in the oven.
- Cook/roast the veggies for 30 minutes or until golden brown.
- When the veggies are ready, remove them from the oven.
- Place veggies in serving bowl and eat!
- Large Mixing bowl
- Large jelly roll pan (baking sheet)
#BrusselSprouts #VeggieLover