This dish is a perfect veggie side to your favorite main course. Plus, it also uses that yummy {Homemade} Balsamic Vinaigrette from the other day. So go ahead and just double or triple the recipe and make a whole bottle of it. It’s simple, healthy and good on just about anything. This easy roasted vegetable side uses good old brussel sprouts, some mini sweet red peppers and multi-colored carrots. All the colors add lots of extra vitamins and nutrients so it’s important not to over roast these babies so you keep all that color and just a little crispness.
1/2 lb. brussel sprouts, washed and halved if you like
1/4 lb. mini sweet red peppers, stems removed and quartered lengthwise
4-6 multi-colored carrots (red, orange and yellow), washed, halved or quartered and cut into 2 inch sticks
1 clove garlic, minced
1 shallot, chopped
3-4 fresh basil leaves, roughly chopped
Sea salt and pepper
Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1.5-2 tbsp. real maple syrup (I like this a little sweeter)
1 Tbsp. coconut oil (softened)
Prepare the veggies accordingly and preheat the oven to 425. Toss brussel sprouts, peppers, carrots, garlic, shallot and a generously dust with salt and pepper. Pour combined balsamic vinaigrette over and toss to coat. Spread everything out on a baking sheet and bake for about 15 minutes or until the vegetables are browned and soft enough for your liking. Remove from oven and scoop into a serving dish. Sprinkle with basil and serve along side Round Steak Basil Rolls or Chicken Cordon Bleu & {Homemade) Roasted Red Pepper Pesto Pasta.
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