RSS

Roasted Carrots and Brussels Sprouts

13 Jan

I find something very comforting about roasted vegetables.  I love how a hearty, meaty vegetable turns soft and luxurious when it has been roasted to perfection in the oven.  It really represents the winter months when you turn on your oven and find yourself roasting or baking most of your meals.


Brussels sprouts are a truly under-estimated vegetable.  Not only are the super nutritious, but they taste great.  I will admit I was a bit hesitant to cook these, as my memories of Brussels sprouts are not fond ones, but I think that may be because I had only had them over-cooked in the past.  According to Wikipedia – the reason most people dislike Brussels sprouts is because of the sulphurous odour that is released when they are over-cooked. Huh?  Well, I guess you learn something new everyday 🙂

There is a funny story around the first time I cooked Brussels sprouts.  I, like most people, by pass them weekly when I am doing the grocery shopping.  However, one day, on a whim, I decided to grab some of the fresh sprouts that were in the produce department.  I wasn’t sure what I would do with them, but I thought that they deserved a chance in our kitchen 🙂  Later that same week, I was talking to my sister, Cherie on the phone.  What did she have for her lunch that day?  You guessed it, roasted Brussels sprouts.  This was no coincidence, even though she lives over 500 kilometres away, it was fate that she was going to instruct me on how to cook these little bites of goodness!

She told me to toss them in olive oil, throw in some spices and roast them in a 350°F oven for 45 minutes, turning every 15 minutes to get them a bit charred.  It sounded too easy.  That night, I cooked Brussels sprouts for dinner.  To my absolute delight, they were delicious!  I had discovered a new favourite vegetable!

This slideshow requires JavaScript.

Ingredients:

  • 3 cups Brussels Sprouts – ends trimmed and outside leaves removed
  • 2 cups Baby Carrots
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • Salt & Pepper to taste

Directions:

  1. Pre-heat oven to 350°F.
  2. Toss vegetables with olive oil, spices, salt and pepper.
  3. Place in oven for 45 minutes, turning every 15 minutes.
  4. Enjoy!
Advertisements
 
4 Comments

Posted by on January 13, 2012 in Side Dishes, Vegetables

 

Tags: , , , , , , , , , , , ,

4 responses to “Roasted Carrots and Brussels Sprouts

  1. Laura

    January 16, 2012 at 10:40 pm

    Will definitely have to try this. Looks delicious.

     
    • Ruby Reduction

      January 17, 2012 at 10:08 am

      It is very, very tasty, and a great way to eat Brussels Sprouts!

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: