Winter is here and the cooler weather makes me want to cook more. One of the things I like to cook is veggies. When I cook my veggies, I like to slow roast them in the oven. The roasting brings out a wonderful sweet taste to veggies. My veggie hating husband loves roasted veggies and will eat them right out of the oven. I like to oven roast many types of veggies but my favorite veggie to roast is brussles sprouts. I recently started oven roasting eggplant and love the way it tastes. The oven brings out a great taste to eggplant. I use to only eat eggplant covered in cheese and tomato sauce. I added the zucchini to the mix as I had some in the fridge that needed to be used up.The pumpkin seeds add a wonderful crunch to the roasted veggies. The one item that really brings out the flavor and sweetness of the roasted veggies is Real Salt. Now I know what you are thinking, salt is salt. I use to think that too until I tried Redmond Real Salt. This wonderful tasting salt comes from the sea and has nothing added to it, unlike other salts.
I was sent a bottle of Real Salt, along with onion, garlic and seasoned salt from Redmond when I requested to try their Earth Paste toothpaste. I first tried it on potatoes and loved the way it tasted, so I just had to use it on my roasted veggie. I now have a new salt in my house as it is that good. This salt has some great benefits too. You can read all about in this booklet from their website
Roasted Brussels Sprouts, Eggplant, And Zucchini With Pumpkin Seeds
2 pounds Brussels sprouts
1 small eggplant
2 tablespoons olive oil
1 teaspoon Redmond Real Salt, Organic Garlic, onion or seasoning salt
1/2 teaspoon ground black pepper
2 tablespoons maple syrup
1/4 cup roasted green pumpkin seeds
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms. Chop the eggplant and zucchini into bite size pieces. Combine all veggies in a large bowl with oil, Real salt and black pepper. Toss until coated. Place the veggies on a baking sheet and roast, stirring once or twice, until brussles sprouts are almost browned and just tender when pierced at the base with a paring knife, about 25- 35 minutes. Place the veggies in the serving dish and toss them with the pumpkin seeds.
Have you tried roasted veggies? If so what is your favorite veggie to roast?
"These opinions are my own and I received the above mentioned product to facilitate this post."