ROASTED BROCCOLI AND BRUSSEL SPROUTS

ROASTED BROCCOLI AND BRUSSEL SPROUTS

Maybe it’s that beautiful green.  Maybe it’s a need for more iron.  Maybe it’s just winter—hunger hangs around, and this looks delicious.  Start with a head of broccoli and a package of Brussel sprouts.  Then add whatever else you might want —thick-sliced red onions, whole or halved mushrooms, thinly sliced chiles, bits of garlic or shallots.  About 10 minutes prep.  Roast for a while, then toss with a light glaze, roast a little more, and there you have it.

  • Mix soy sauce, grated ginger, rice vinegar and honey to taste—about 1/3 cup total
  • Cut broccoli and Brussel sprouts into like-sized pieces
  • Slice onions, mushrooms, chile, garlic, shallots, onions—whatever else you might be using
  • Toss all with 2-3 tablespoons of olive oil, salt and pepper to taste
  • Place on rimmed tray in pre-heated, 450’ oven
  • Roast for 10-12 minutes
  • Carefully remove tray—pour glaze evenly over vegetables and toss lightly
  • Return to oven and roast until fork tender

The Kitchen Hive

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