Oven Roasted Brussel Sprouts Medley

Photo Credit: Dontrey Britt-Hart

Instructions:

1. Preheat the oven to 400° F and line two large baking sheets with parchment paper.

2. Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.

3. Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.

4. Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.

5. Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.

6. Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.

Ingredients:
Olive oil
Balsamic vinegar
1 ½ lbs. (24 oz.) Brussel sprouts, trimmed and quartered
4 large carrots, peeled and cut into diagonal slices
1 large red bell pepper, coarsely chopped
1 large sweet onion, coarsely chopped
1 tablespoon Kosher salt
1 teaspoon coarsely ground pepper
1 teaspoon crushed red pepper flakes
Feel free to decrease the amount of red pepper flakes if you are spice averse

My Two Cents:

• The Brussel sprouts should have a slight char around the edges, which gives this dish a deliciously roasted crunch that pairs beautifully with the sweet acidity of the balsamic vinegar. Enjoy every yummy bite.

Oven Roasted Brussel Sprouts Medley

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Author: Dontrey Britt-Hart

Ingredients

• Olive oil
• Balsamic vinegar
• 1 ½ lbs. (24 oz.) Brussel sprouts, trimmed and quartered
• 4 large carrots, peeled and cut into diagonal slices
• 1 large red bell pepper, coarsely chopped
• 1 large sweet onion, coarsely chopped
• 1 tablespoon Kosher salt
• 1 teaspoon coarsely ground pepper
• 1 teaspoon crushed red pepper flakes
• Feel free to decrease the amount of red pepper flakes if you are spice averse

Instructions

1. Preheat the oven to 400° F and line two large baking sheets with parchment paper.
2. Prepare Brussel sprouts, carrots, red bell pepper and onion according to the ingredients section’s directions.
3. Place all of the vegetables in a large mixing bowl and coat with approximately ¼ cup olive oil, salt, pepper and red pepper flakes. Toss well with a large spoon until fully covered.
4. Divide vegetable mixture evenly between both baking sheets in a single layer. Avoid overcrowding the vegetables. You want them to roast rather than steam.
5. Roast for about 35 minutes, then drizzle the vegetables with balsamic vinegar. Return to the oven for 5 – 7 additional minutes.
6. Lightly toss the vegetables around in the pan juices to thoroughly coat them before serving.

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