At the risk of sounding silly, I have to say that this simple bowl of roasted veggies has been about the most complex meal I’ve been able to conjure in the last week or two… I just haven’t had the thyme! 😉…
Brussels Sprouts… some of us love them and some of us hate them. I used to HATE the little mini-cabbages with a passion (probably because my dad used to punish my brother and I with microwaved Brussels Sprouts dipped in white vinegar when we misbehaved).
Since my earlier days of horrible sprout-consumption, I’ve learned how to properly make Brussels Sprouts. Thank goodness those days of gross sprouts are behind me, because I love living in a world filled with grown-up style sprouts (Like this recipe that I’ve posted here 😉 )
These No BS Maple Roasted Brussels Sprouts are called “No BS” because they are the REAL DEAL.
PURPLE CAULIFLOWER… that’s how this recipe started out. I was toodling about my local grocery store a few days ago and knew this cauliflower had a future in my kitchen.
There are so many things that are lovely about this recipe, my favorite of which is that it uses ingredients I always have on hand, and you can use whatever vegetables are in your house (Or, in my case whatever veggies call to you in the supermarket).
In general, I try to use minimal oils in my food when making food at home. A lot of roasted veggie how-to’s call for oil as a main ingredient, so I wanted to find an alternative that could pack just as much yummy flavor without using all of the oil. To start out, cut and chop ANY veggies of your choosing. Simply add them to a large bowl, and set aside temporarily.
The make the coating for these veggies, I simply started out with balsamic vinegar and dijon mustard.
I whisked those together till they were nice and incorporated. Next, I poured my “marinade” over the veggies, and used a spatula to make sure they were all decently coated.
After they were nice and covered in the sauce, I spread them evenly on a baking sheet that I lined with a Silpat (a STAPLE in my kitchen).
I chose to further season these with a light sprinkle of salt and pepper. Then I just popped these in oven, and twenty minutes later had some darn wonderful roasted veggies.
- 2-3 pounds of fresh veggies*
- 1/4 cup balsamic vinegar
- 1-2 tbsp. dijon mustard**
- Salt and pepper (optional, to taste)
- Preheat oven to 415 degrees farenheit.
- Chop vegetables and put in a large bowl. Set the bowl aside.
- Whisk together the vinegar and mustard. Pour over the bowl of veggies and mix until all of the vegetables are equally coated.
- Spread the vegetables on a baking sheet evenly. Sprinkle with salt and pepper if desired.
- Put the baking sheet in the oven. After 10 minutes, take the baking sheet out of the oven and flip/mix the vegetables. Make sure they’re spread back out, and put them in the oven for another 10 minutes.
- Serve warm as they come out of the oven or make ahead and serve cold. Enjoy!
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt