Did You Know? According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.
I started this post with the intention of making a roasted Brussels sprouts and carrot dish, but I has so much varying produce on hand, I just had to throw in the lot. I serve sprouts and carrots at almost every holiday meal, with the goal of converting family members into Brussels lovers. So far so good. I don't know what it is, the name perhaps? Maybe cartoons of our youth highlighted the fear of this unknown vegetable. Whatever it is, that awful perception needs to change.
Roasting makes everything so much better, so why would Brussels sprouts be any different? I highly recommend starting a skeptic with a roasted version before any other cooking method you may want to try. The caramelization process brings out their inner sweetness, and when paired with already sweet carrots, your fearful diners are sure to hop on board. The crisp, golden-brown crust, and the tender inside have become my new favorite texture combination, and I'm pretty sure I've made these every week since Thanksgiving.
Eggplant and cremini's are what I had in the fridge, so I tossed those into the mix as well (the asparagus was hidden in the back of my fridge, but I wish I had thrown that in too). Feel free to use whatever vegetables you tend to buy or just love the flavors of. I'm positive any combination would work perfectly. Just don't forget the Brussels sprouts, because wasn't that the idea of this whole post anyways? If not for the low calories, do it for the ample amounts of Vitamin A, C, and beta-carotene.
30 Brussels Sprouts, outer leaves removed, stems trimmed, and halved
4 large carrots, peeled and chopped into 2-inch chunks
8 ounces cremini mushrooms, halved or quartered
2 medium eggplants, chopped into 1- or 2-inch chunks
Herbes de Provence
Salt and Pepper
Preheat oven to 400 degrees.
Arrange vegetables on a couple of baking sheets and drizzle with olive oil. Sprinkle with herbs, salt, and pepper, and toss to distribute the flavors.
Bake for about 30 minutes (depending on how tender you like your veggies - I don't like them too soft), tossing halfway through.
I made this dish the other afternoon right around lunch, so I added them to a nice salad. Baby spinach, the roasted veggies, steamed broccoli I had in the fridge, chickpeas, toasted pecans, and dried cranberries, all tossed with a sesame ginger dressing - so good. I'm going to add them to some pasta tonight for a light primavera, any other ideas?