Make This Tasty Side: Brussel Sprouts!
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veganplant-basedgluten-freenut-freesoy-free
Sheet pan meals have gained popularity in American kitchens for their simplicity and convenience, allowing home cooks to prepare a variety of vegetables in one go. This method not only enhances the flavors through roasting but also makes for easy cleanup. Roasted veggies can be enjoyed as a side dish, added to salads, or used in wraps, making them versatile for any meal.
Ingredients
- ●bell peppers
- ●zucchini
- ●carrots
- ●red onion
- ●broccoli
- ●olive oil
- ●garlic
- ●thyme
- ●rosemary
- ●salt
- ●black pepper
- ●lemon juice
- ●parsley
- ●balsamic vinegar
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
- 3Chop the bell peppers, zucchini, carrots, red onion, and broccoli into bite-sized pieces.
- 4In a large bowl, combine the chopped vegetables with olive oil, minced garlic, thyme, rosemary, salt, and black pepper.
- 5Toss the vegetables until they are evenly coated with the oil and seasonings.
- 6Spread the vegetables in a single layer on the prepared baking sheet.
- 7Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
- 8Remove the baking sheet from the oven and drizzle with lemon juice and balsamic vinegar.
- 9Sprinkle chopped parsley over the roasted veggies before serving.
- 10Serve warm as a side dish or let cool for meal prep.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
balsamic vinegar
Healthier: red wine vinegar
Cheaper: apple cider vinegar
Red wine vinegar offers a similar tang at a lower cost.
Techniques
choppingtossingroasting
Equipment
baking sheetparchment papermixing bowlknifecutting board
🌶️🌶️🌶️Low
Also Known As
Roasted VegetablesOven-Roasted Veggies
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb Brussels sprouts
- ●4 cups water
- ●1 tsp salt
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1 lemon, juiced
Instructions
- 1Bring 4 cups of water to a boil in a large pot.
- 2Add 1 tsp of salt to the boiling water.
- 3Trim the ends of the Brussels sprouts and remove any yellow leaves.
- 4Carefully add the Brussels sprouts to the boiling water.
- 5Blanch the Brussels sprouts for 3-5 minutes until bright green and tender-crisp.
- 6Remove the Brussels sprouts from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
- 7Once cooled, drain the Brussels sprouts and pat them dry with a paper towel.
- 8In a large bowl, toss the Brussels sprouts with 1 tbsp of olive oil, 1/2 tsp of black pepper, and the juice of 1 lemon.
- 9Serve immediately as a side dish or chill for later use.
Equipment
large potbowlice watercolanderpaper towels
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups broccoli florets
- ●2 cups cauliflower florets
- ●2 cups bell peppers, chopped
- ●1 cup red onion, sliced
- ●3 tablespoons olive oil
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1 teaspoon dried oregano
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the broccoli, cauliflower, bell peppers, and red onion.
- 3Drizzle the olive oil over the vegetables and toss to coat evenly.
- 4Sprinkle the garlic powder, onion powder, oregano, salt, and black pepper over the vegetables and toss again.
- 5Spread the vegetables in a single layer on a large sheet pan.
- 6Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- 7Remove from the oven and let cool for a few minutes before serving.
Equipment
large bowlsheet panspatula
vegetarian
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup Caesar dressing
- ●1/4 cup croutons
- ●1 tbsp lemon juice
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated.
- 3Spread the Brussels sprouts on a baking sheet in a single layer.
- 4Roast in the preheated oven for 20-25 minutes, or until the sprouts are golden brown and tender, stirring halfway through.
- 5In a large serving bowl, combine the roasted Brussels sprouts with Caesar dressing, lemon juice, and garlic powder.
- 6Add the grated Parmesan cheese and toss gently to combine.
- 7Top the salad with croutons for added crunch.
- 8Serve warm as a side dish or light main course.
Equipment
baking sheetlarge bowlserving bowl
Carbonara is a traditional Italian pasta dish from Rome, typically made with eggs, cheese, pancetta, and pepper. This variation incorporates Brussels sprouts for added flavor and texture.
Ingredients
- ●8 oz orecchiette pasta
- ●2 cups Brussels sprouts, halved
- ●4 oz pancetta, diced
- ●2 large eggs
- ●1/2 cup grated Pecorino Romano cheese
- ●2 cloves garlic, minced
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until charred and tender.
- 3Meanwhile, cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 4In a skillet over medium heat, cook the diced pancetta until crispy. Add minced garlic and sauté for an additional minute.
- 5In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
- 6Add the cooked orecchiette to the skillet with pancetta and garlic, tossing to combine. Remove from heat.
- 7Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
- 8Fold in the charred Brussels sprouts and chopped parsley, mixing gently to combine.
- 9Serve immediately, garnished with extra cheese and parsley if desired.
Equipment
large potskilletbaking sheetmixing bowlwhisk
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