It snowed yesterday. Not much really, but steady from about 1 o’clock until 11pm. And what does one want to do when snow is falling? Eat stuff that makes us feel warm. Like yummy roasted vegetables. Granted it wasn’t all that cold, but roasting vegetables never needs much convincing in the form of good reasons, sooo…
Roasted vegetables it was, and soup, and more roasted vegetables Ahhh, the way the heat of an oven transforms simple, lowly vegetables into something so utterly delicious, it almost melts in your mouth!
See the snow?
- 1 lb Brussels Sprouts, cleaned and cut in half
- 1-2 tbsp olive oil
- 1 1/2 tsp flake salt (fleur de sel, french grey sea salt or kosher)
- 2 tsp zahtar seasoning (Middle Eastern spice blend, or you could add a sprinkle of lemon juice, sesame seeds and some thyme)
- Preheat oven to 380°F
- In a large bowl, toss the cut Brussels sprouts with the oil until evenly coated
- Transfer to foil lined baking sheet (easy clean up), sprinkle with salt, and zatar seasoning.
- Roast for about 30 -35 minutes, or until tender and browned in spots. Stirring once halfway through.
Other great things to do with Brussels Sprouts:
- Braised Brussels Sprouts,
- add lemon pepper seasoning,
- roast just with sea salt and cracked pepper
- roast then drizzle with lemon olive oil dressing.
- Or check out emptywalletgourmetmeal’s recipe
And next I made some roasted carrots. I mean why stop, when we’re having so much fun??
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