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Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.
This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
- Prep: 10 min
- Cook: 40 min
- Total: 50 min
- Serves 6 to 8
- 2 tablespoons of our Butter extra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels sprouts
- Prep: 45 min
- Cook: 30 min
- Total: 1 hour 30 min
- Serves 12
Vegetablescooking spray Preheat oven to 375°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with cooking spray. 3 carrots, sliced about 1⁄4 inch thick 1 large zucchini, sliced about 1⁄4 inch thick and cubed 8 ounces white mushrooms, sliced 1 small red onion, chopped Chop vegetables and place in a large bowl. 1 tablespoon olive oil 1⁄2 tablespoon balsamic vinegar 1 teaspoon sugar 1⁄2 teaspoon salt, or to taste 1⁄4 teaspoon pepper, or to taste Add olive oil, balsamic vinegar, sugar, salt, and pepper. Toss to evenly coat veggies. Pour veggies out onto prepared baking sheet. Bake at 375°F until vegetables are tender, about 20 minutes. While veggies are roasting, cook noodles. When done, remove veggies from oven and let cool for 10 minutes.
Sauce3 cups / 24 ounces pasta sauce If you are going to make your own