I have never been found of Brussels sprouts. (Mike) My brother-in-law made them decades ago, and I liked them. But I never had them any more until Alia baked them. I ate them twice in the past few weeks! Roasting them did the trick.
Brussel sprout plants
Makes 8 servings of
1 cup (130 g) each
Preheat the over to 400F (200C)
2 cups (260 g) each organic:
- Brussels sprouts, cut into fourths
- sugar snap peas
- green beans, cut in half
1 cup (130g) each organic:
- yellow summer squash, sliced
- green summer squash, slice
- shallot, minced
3 organic garlic cloves, chopped
1/4 cup (60 ml) olive oil
3/4 cup (180 ml) balsamic vinegar
pinch of Himalayan salt
📌Add optional vegetables of your choice.
1. In a large bowl, toss the Brussels sprouts, peas, green beans, squashes, shallot, and garlic.
2. Add oil, vinegar, and salt.
3. Place the vegetables in a single layer on a sheet pan.
4. Roast for 20 minutes, stirring halfway thought the baking.
5. Remove when the vegeagbltes are golden brown, soft, and caramelized.
