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
1/2 teaspoon ground black pepper
2 tablespoons maple syrup
1/4 cup roasted green 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?
Oh my goodness! This looks delicious, and healthy :)
ReplyDeleteBrussels sprouts are my favorite veggie! This sounds awesome.
ReplyDeleteMy husband loves brussels sprouts, he would love this recipe. Thanks for sharing! :-)
ReplyDeleteAbsolutely 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!
ReplyDeleteOh no not brussels sprouts....I still have not gotten up the courage to try it but I am working on it...lol
ReplyDeletewhat apps do you use to store your favorite recipes? do you have a favorite app for your grocery list?
ReplyDeleteI just store them in https://www.pinterest.com/tara1965/my-favorite-recipes/
DeleteI've roasted veggies before - but not my sprouts. What an interesting idea!
ReplyDeleteI have used real salt before, it is a good salt. Your roasted veggies look fantastic!
ReplyDeleteOh my does this look and sound absolutely amazing!! I would eat this for my entree lol!!
ReplyDeleteThat would definitely be something that my girls and I would enjoy! Thanks for sharing the recipe it sure looks yummy!
ReplyDeleteThis looks good. It has been a long time since I have had Brussels sprouts.
ReplyDeleteI 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!
ReplyDeleteI 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
ReplyDeleteI just made some roasted brussels sprouts yesterday! I love roasted veggies..
ReplyDeletei recently learned to love brussel sprouts, eggplant and zucchini so this sounds so perfect for me
ReplyDeleteLooks absolutely delicious!! Brussel sprouts are hubby's favorite veggies.
ReplyDeleteMy hubby was love veggie so much. I need to try this for him.
ReplyDeleteI haven't roasted veggies before. But those look so yummy.
ReplyDeleteI'm going to love this one, it look so healthy and yummy.
ReplyDeleteI know this is healthy but I don't eat most of these things but I will use the spices. :)
ReplyDeleteI love Brussels sprouts. I never thought to add eggplants. I'm going to make this tonight!
ReplyDeleteThis looks delicious! I never tried brussels sprouts until a few months ago, but I love them!
ReplyDeleteI 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.
ReplyDeleteYou always come up with such delicious ideas. Those brussel sprouts are looking mighty, mighty fine to me!
ReplyDeleteRoasted 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
ReplyDeleteI love roasted vegetables. This looks so yummy!
ReplyDeleteI wonder what it taste, I love healthy foods, I'm gonna try this one.
ReplyDeleteThe 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.
ReplyDeleteThese are all wonderful vegetables to me and I do like them all. I also like to use Real Salt, it is wonderful.
ReplyDeletetwinkle at optonline dot net
I am embarrassed to say I have not tried brussel sprouts yet. This looks like a recipe I would enjoy. Thank you for sharing.
ReplyDeleteI love Brussels sprouts and the seasoning sounds really yummy. I can't wait to try it
ReplyDeleteI 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.
ReplyDeleteYum! This looks delicious!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThank you for another essential article. Where else could anyone get that kind of information in such a complete way of writing? I have a presentation incoming week, and I am on the lookout for such information. For more info have a peek here see more details about halogen oven
ReplyDeleteThis is a keeper... the family insists on adding this dish to our Thanksgiving menu. Thank You! Lori Calzadillas
ReplyDeleteI 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!
ReplyDeleteMaybe I'm missing it, but when is the maple syrup added? Before baking or when tossing in the pumpkin seeds?
ReplyDeleteSorry about that, I have updated the recipe to show that you add the maple syrup with the pumpkin seeds.
DeleteI 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 .
ReplyDeleteHolly Hooper