>U Mom Knows Best: Oven Roasted Brussles Sprouts, Eggplant, And Zucchini With Pumpkin Seeds

Monday, January 11, 2016

Oven Roasted Brussles Sprouts, Eggplant, And Zucchini With Pumpkin Seeds

A delicious way to enjoy vegetables. Roasting veggies adds a great sweet flavor and even those who don't like veggies will enjoy them.

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     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 Brussels 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.
 

 Brussels Sprouts are:
~ Sweet
~ Healthy
~ Tender
~ Loaded with fiber
~ Full of nutrients
~ Delicious
~ Little cabbages


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. 




        Roasted Brussels Sprouts, Eggplant, And Zucchini With Pumpkin Seeds

Ingredients: 
2 pounds Brussels sprouts
1 small eggplant
2 zucchini
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 Brussels 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 maple syrup and pumpkin seeds.

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Looking for more recipes with Brussels Sprouts? 

 If you enjoy Brussels Sprouts, then you will enjoy these recipes. Click on the below links to discover new delicious ways to prepare Brussels Sprouts.

Roasted Rainbow Brussels Sprouts 

 Maple-Roasted Brussels Sprouts With Pumpkin Seeds

Roasted Brussels Sprouts With Blueberry Glaze 



Have you tried roasted veggies? If so what is your favorite veggie to roast?



41 comments:

Rachel Mouton said...

Oh my goodness! This looks delicious, and healthy :)

Masshole Mommy said...

Brussels sprouts are my favorite veggie! This sounds awesome.

Jay | Life of Creed said...

My husband loves brussels sprouts, he would love this recipe. Thanks for sharing! :-)

Jules said...

Absolutely bring the brussel sprouts and Zucchini but I wont eat egg plant At all. Allergy and other reasons. Yet recently I saw a recipe with egg plant and tried it and well I didn't react to it yayy! Hmm should I temp fate again...I don't know. we shall see thanks for sharing this oven roasted brussel sprouts eggplant!

ConciergeLibrarian said...

Oh no not brussels sprouts....I still have not gotten up the courage to try it but I am working on it...lol

Peggy said...

what apps do you use to store your favorite recipes? do you have a favorite app for your grocery list?

LIV said...

I've roasted veggies before - but not my sprouts. What an interesting idea!

Kristi Wheeler @HomesteadWishing said...

I have used real salt before, it is a good salt. Your roasted veggies look fantastic!

Amber Ludwig said...

Oh my does this look and sound absolutely amazing!! I would eat this for my entree lol!!

Elizabeth O. said...

That would definitely be something that my girls and I would enjoy! Thanks for sharing the recipe it sure looks yummy!

Aduke Schulist said...

This looks good. It has been a long time since I have had Brussels sprouts.

Heather Jones said...

I love zucchini and eggplant, and you are right the oven does bring out a certain taste in them. Not partial on brussel sprouts, plus they don't seem like sprouts to me, more like baby cabbage, LOL. Anyway, looks delish!

Eileen said...

I am with you with the roasting of the veggies, absolutely delicious. You prepared all my favorites with eggplant and brussel sprouts. I love the addition of the pumpkin seeds and maple syrup. I will be making this and thank you for sharing

Mom Knows Best said...

I just store them in https://www.pinterest.com/tara1965/my-favorite-recipes/

Deal Match Maker said...

I just made some roasted brussels sprouts yesterday! I love roasted veggies..

Unknown said...

i recently learned to love brussel sprouts, eggplant and zucchini so this sounds so perfect for me

yonca said...

Looks absolutely delicious!! Brussel sprouts are hubby's favorite veggies.

Unknown said...

My hubby was love veggie so much. I need to try this for him.

Beth@FrugalFroggie said...

I haven't roasted veggies before. But those look so yummy.

Unknown said...

I'm going to love this one, it look so healthy and yummy.

Unknown said...

I know this is healthy but I don't eat most of these things but I will use the spices. :)

Vicki said...

I love Brussels sprouts. I never thought to add eggplants. I'm going to make this tonight!

Jenn Peters said...

This looks delicious! I never tried brussels sprouts until a few months ago, but I love them!

Brianna George said...

I am not a huge fan of Brussel sprouts, but these look fabulous! I may have to try this recipe. I like the idea of the pumpkin seeds.

Liz Mays said...

You always come up with such delicious ideas. Those brussel sprouts are looking mighty, mighty fine to me!

Teresa said...

Roasted vegetables, a big favourite in my house. Eggplant and zucchini, or aubergine and courgette as they are known here in the UK are among my favourite vegetables but Brussel sprouts, just uttering the words is considered swearing in my family

OurFamilyWorld said...

I love roasted vegetables. This looks so yummy!

Unknown said...

I wonder what it taste, I love healthy foods, I'm gonna try this one.

Unknown said...

The thought of brussel sprouts makes me frown. The only way I've ever eaten them is boiled, so maybe, just maybe, this recipe would change my mind about them.

Maryann D. said...

These are all wonderful vegetables to me and I do like them all. I also like to use Real Salt, it is wonderful.
twinkle at optonline dot net

Chanelle said...

I am embarrassed to say I have not tried brussel sprouts yet. This looks like a recipe I would enjoy. Thank you for sharing.

healthiersteps said...

I love Brussels sprouts and the seasoning sounds really yummy. I can't wait to try it

Linda A Kinsman said...

I love roasting veggies! My family can't get enough of roasted carrots and cauliflower, so I'll have to try this with brussel sprouts again soon.

Bernadette N said...

Yum! This looks delicious!

Anonymous said...
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Anonymous said...

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Unknown said...

This is a keeper... the family insists on adding this dish to our Thanksgiving menu. Thank You! Lori Calzadillas

Umaima & Ussama said...

I added sliced fennel to the recipe since I had one around I needed to cook.I used pink Himalayan salt, freshly crushed. My husband who doesn't roasted eggplants had seconds, and we had to stop my 9 year old (who doesn't like any vegetables) from having all the Brussels sprouts!

HabsVision said...

Maybe I'm missing it, but when is the maple syrup added? Before baking or when tossing in the pumpkin seeds?

Mom Knows Best said...

Sorry about that, I have updated the recipe to show that you add the maple syrup with the pumpkin seeds.

Holly Hooper said...

I tried this sauce on turkey meatballs last night and served them to my very picky children and their even pickier cousins. What a HUGE hit! I cannot thank you enough – you’ve added a new staple to their diets .
Holly Hooper

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