Roasted Carrots & Brussel Sprouts


20140504-093011.jpgBrussel Sprouts have quickly become my new favorite vegetable. If my former self were reading this, she’d think I’d gone insane.

I know it’s grilling season but it’s also been pretty rainy here.  So if you want to get great flavor in vegetables without firing up the grill, roast them in your oven.  As you can see from my picture above, I’ve been doing carrots and brussel sprouts.  This is what they look like ready for the oven.  It’s a pretty simple process and you can cook a lot at once because they re-heat pretty well.

You will need:

Brussel Sprouts
Oil – preferably coconut

You don’t really measure anything.  Just go with it.  It’ll be liberating.

First, prep the vegetables:

Whenever possible, I don’t believe in using baby carrots.  Sometimes, for the sake of convenience, I stoop to using them but full grown carrots are really worth the time it takes to peel and slice – from a flavor standpoint they are just so much better.  So I encourage you to buy a bag, peel them, cut them into chucks about half the size of your thumb and throw them in a bowl.  When you roast vegetables, you want them to cook evenly, so you want every piece to be about the same size.  However, I recently had a request from a new mom for recipes that only require the use of one arm.  (This might turn into a series.)  If you are in such a situation, and roasting carrots only – you could totally execute this recipe with one arm if you were using the baby (err carrot) variety.  Make sure you pat them dry before applying the oil as the excess water will hinder the roasting.

For the brussel sprouts: cut off and discard the bottoms and then cut each bulb in half.  If some are super big, you may need to cut them in quarters – remember, you are aiming for uniform sizes.  Some of there leaves will fall off – it’s okay, you can cook those too, they will end up getting very crispy and delicious.

Depending on the amount of vegetables, drizzle with 1-3 Tbs melted coconut oil (can use olive oil) and toss all to coat.  You are aiming a light, even coat of oil.  Sprinkle generously with salt and pepper (if you want to get crazy, add some cayenne).  Spread on a sheet pan in a single layer and cook at 375 for about 20-30 minutes.  The cook time all depends on the size of the vegetable and how tender you want them.  (I like my vegetables on the more ‘charred’ side of things, so I take at least 30 minutes.)  About half way through the cook time, you will want to stir them a bit, so all sides cook evenly.

Voila.  You’ve roasted vegetables!

Hint: I found a salt grinder at Trader Joe’s that had a Chipotle season mix in it.  If you can find it or something similar, try it on the brussel sprouts.  Especially if you are craving potato chips.  And thank me later 😉



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