Nearly all veggies are delicious when roasted!
Bring to a boil, then reduce the heat to medium-low and simmer until glaze is thick and syrupy, about 20 minutes.Its perfect for when you have tons of veggies from the garden that you need to use.I like to roast my brussels sprouts in a 400-degree oven.Which vegetables are good for roasting?Cut concours iufm reims off the brown ends of the Brussels sprouts and cut in half.
Toss all the veggies into a large baking pan (like the kind you would use for lasagna).
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Course: Main Course Cuisine: American, gluten free, vegan Keyword: balsamic roasted vegetables, roasted vegetables Servings: 4 Calories: 216 kcal Author: Monica Ingredients 1 medium zucchini 1 medium red onion 2 medium bell peppers any color 1 large portabella caps any vegetables that you choose totaling.Cut bottom stem off brussels, discard.Roast brussels sprouts in a 425-degree oven for 25 minutes.Ingredients 1/2 lb brussels sprouts, washed with stems cut off and halved 6 cloves garlic, peeled and roughly chopped 2 tbsp olive oil 1/4 cup shallots, diced 1/4 cup cranberries 1 tsp sea salt 1 tsp cracked pepper Instructions Preheat oven to 400.Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.Zucchini, summer squash, and mushrooms have a higher water content and make it juicer, root vegetables and broccoli dry out faster. .Those ones from back in the day that were boiled and slimy.Dice garlic cloves and shallots.Just Take Me To The Easy Roasted Brussels Sprouts with Cranberries Recipe Already!
Sprinkle salt and pepper over dish, mix well.