The weather here is absolutely beautiful and almost insane for this time in January. Today after breakfast with a friend I accidentally stumbled upon these beautiful Brussels sprouts at the farmer’s market (and yes, since the weather was so nice there actually was a farmer’s market in January). When you roast the Brussels sprouts they have a slightly bitter flavor that pairs beautifully with the sweetness from the potatoes and carrots and the juiciness from the mushrooms. My favorite part of this kind of roast is the caramelization and browning that happens on the outside of the vegetables, leading to a crunchy exterior but a soft interior. Besides, I felt that taking a bit of time to roast some veggies was great use of such a lovely day as this. I hope you’ll be able to find some local produce and do the same.
Roasted Winter Vegetables
Time: 45 min Serves: 2-4
- One sweet potato (or yam)
- 2 carrots, peeled
- ½ package white mushrooms
- 1 carton (5-8) brussels sprouts
- 1-2 tbsp olive oil
- 1 tbsp herbs de Provence, 1 tsp salt, 1/2 tsp black pepper
- If you prefer, you can use regular potatoes instead of sweet potatoes
- If you don’t have herbs de Provence use any other seasoning that you like
- All vegetables are optional, just do the best that you can
Preheat your oven to 425 degrees. Peel your sweet potato and cut into chunks.
Place into a large bowl, drizzle with olive oil and dash a bit of salt, pepper, and seasoning. Mix well, add more oil and seasoning if necessary (you want to make sure that each side of the cubes is well coated with oil so that it wont burn). Put into a baking pan and place into the oven.
Meanwhile, peel your carrots, cut into chunks, mix with oil as above, and add to potatoes.
Then, wash your mushrooms and brussels sprouts well. Cut both mushrooms and Brussels sprouts into quarters. Mix with oil and seasoning as above, set aside.
Allow the carrots and potato to cook for about 25 minutes. You want to mix them about every five minutes. It’s okay if they sizzle and start to brown, but do not let them burn. Once they are soft enough that you can easily stick a fork through them, add the mushrooms and Brussels sprouts. Mix well. Let cook for about another five minutes, mixing every five to ten minutes.
Vegetables will be done when Brussels sprouts are starting to brown and soft. I ate mine with a side of brown rice. Enjoy!