When the weather turns cooler roasted vegetables are a regular menu staple on my clients menu’s and at home. They are easy to make and the flavor profiles can easily be adjusted to pair with the rest of the menu. Brussels sprouts are abundant in the local farm markets and pair nicely with any variety of mushrooms. The key to this simple side dish is the glaze, drizzled over the vegetables 3/4 way through cooking to add a pop of flavor and yumminess.
A few key points in successful roasting;
1. use higher heat, 375-425 degrees works well .
2. Spread vegetables out in a single layer on the pan so vegetables roast and get crispy, instead of steaming,
3. Cut vegetables in similar sizes so they roast evenly,
4. Divide vegetable varieties on pan to roast to avoid uneven cooking
5. Season vegetables before roasting
6. Add in a little something extra or unexpected. Season with fresh chopped herbs, toss with crumbled cheese or toasted nuts, use a glaze 3/4 way through cooking to add extra layer of flavor, sprinkle on toasted crumbs to add some crunch, serve with a spicy dipping sauce. Have fun creating delicious combinations and you will never be bored with a simple side of roasted vegetables 🙂
Roasted Brussel Sprouts with orange maple glaze
Ingredients
- 1 pound brussel sprouts trimmed, sliced in 1/2
- 1/2 pound mushrooms, button trimmed, sliced in 1/2 or 1/4's if large
- 1/2 teaspoon salt
- 2 Tablespoons coconut oil or olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme leaves
Glaze
- 1/4 cup orange juice, fresh
- 1 Tablespoon orange zest, fresh
- 1 Tablespoon mustard, dijon
- 2 Tablespoons Maple syrup
- 2 TAblespoons olive oil
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
Instructions
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Preheat oven to 375 degrees. Place parchment paper on sheet pan. Place brussel sprouts in a bowl toss with 1/2 of the salt, oil, garlic and thyme. Place brussel sprouts on 1/2 of the prepared sheet pan. Place trimmed mushrooms in mixing bowl and toss with remaining salt, oil, garlic and thyme. Place mushrooms on other 1/2 of roasting pan. Place pan in preheated oven and roast for approximately 30 minutes until they are softened but not fully browned.
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Combine Orange juice, zest, mustard, maple syrup, olive oil, cayenne and chili powder in a small bowl and mix to combine. Drizzle glaze over partially cooked vegetables and toss quickly to combine. Continue roasting vegetables until they are cooked through. Remove pan from oven and toss vegetables to combine.
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Taste vegetables and add any additional seasonings as desired. Place roasted vegetables on serving dish and drizzle with aged balsamic vinegar and garnish with fresh thyme leave.