Roasted Brussels Sprouts with Balsamic Glaze

Recipe Found HERE

1 1/2 lbs brussels sprouts

3 Tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons balsamic vinegar (or balsamic glaze)

2 teaspoons honey 

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or a silicone baking mat. 

Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. 

In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes. 

Place roasted brussels sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. 

If using frozen sprouts, thaw and shake off excess water. 

Roasted Carrots

Recipe Found HERE

1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels 

1 Tablespoon extra-virgin olive oil 

1 teaspoon honey (or maple syrup) 

½ teaspoon sea salt 

Freshly ground black pepper 

Chopped fresh parsley, for garnish 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 35 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and season to taste. Garnish with parsley and serve.

Roasted Broccoli

Recipe Found HERE

12 ounces broccoli florets 

Extra-virgin olive oil, for drizzling 

Sea salt

Black pepper, freshly ground 

Red pepper flakes, optional 

Lemon, optional

Spice mix (Penzey's sandwich sprinkle, etc)

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet. Toss with olive oil, salt/pepper, and spice mix and spread evenly on the baking sheet. Roast 15 to 22 minutes or until browned around the edges. 

Sprinkle with red pepper flakes and fresh squeezed lemon juice over the top, if desired.