Roasted Brussel Sprout Medley. Here's my simplest recipe for Roasted Brussel Sprouts and Carrots. Start with organic carrots and brussel sprouts (if the budget allows). Peel off any loose or yellow leaves from the brussel sprouts and discard.

Cut off stem ends and slash bottom of each sprout with a shallow X. Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil. You can cook Roasted Brussel Sprout Medley using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Roasted Brussel Sprout Medley

1. You need 1 lb of brussel sprouts; trimmed.
2. You need 3/4 cup of chopped walnuts.
3. It's 1 of zucchini; large half moons.
4. It's 1 of red bell pepper; large dice.
5. You need 1 of vegetable oil.
6. It's 2 tbsp of brown sugar.
7. Prepare 1 tbsp of onion powder.
8. You need 2 tsp of garlic powder.
9. Prepare 1 of salt and pepper.

Roasted Brussels Sprouts & Sweet Potato Medley This roasted Brussels sprouts and sweet potato medley is an easy, colorful and delicious vegetable side dish that literally everyone loves! We could eat this roasted Brussel's sprouts and sweet potato medley most every night of the week. This Brussels Sprouts Sweet Potato Medley side dish is easy enough for every day but upscale enough for the holidays and has a little something for every appetite in it. When vegetables are roasted they become caramelized and food magic happens.

Roasted Brussel Sprout Medley step by step

1. Toss veggies with vegetable oil. Season with sugar and dried spices..
2. Roast at 350° for approximately 40 minutes or until veggies are caramelized and tender..
3. Variations; Almonds, dried cranberries, green beans, sweet potatoes.

The medley of flavors practically explode in your mouth. This recipe is a must-have holiday side dish. Cut Brussels sprouts in half and place in the bowl. Season with salt and pepper, add the remaining EVOO and toss to coat. Arrange the Brussels sprouts on the baking sheet and roast until tender.