Tag Archives: brussels sprouts

Roasted Fall Vegetables Recipe

I love Fall and all of the Root Vegetables that are in season.  Served over Warm Farro, this is a great Side Dish or Main Course for a cool Autumn night.  You can use any vinaigrette or simply olive oil and season to taste.

Roasted Fall Vegetables
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
211 calories
46 g
0 g
2 g
10 g
0 g
305 g
94 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
305g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 12g
47%
Sugars 7g
Protein 10g
Vitamin A
143%
Vitamin C
175%
Calcium
20%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Acorn Squash
  2. 1 lb Brussels Sprouts
  3. 3 large Carrots
  4. 1/2 a red onion
  5. 1 zucchini
  6. 1 small head cauliflower
  7. 1 cup farro
  8. 1/2 cup lemon thyme vinaigrette
  9. salt and pepper to taste
Instructions
  1. pre-heat oven to 425. In a small pot, cook your farro according to package directions. Slice acorn squash into 1 inch slices. Remove seeds then cut slices into 1/4. Clean, peel and cut your vegetables into desired piece. I like mine fairly chunky. Toss with Lemon Thyme Vinaigrette, salt and pepper. Roast for about 20 to 30 minutes until tender.
  2. Serve over warm Farro.
beta
calories
211
fat
2g
protein
10g
carbs
46g
more
Preston Cooks For You http://prestoncooks.com/

Roasted Cranberries and Brussels Sprouts Recipe

Roasted Cranberries and Brussel Sprouts with Maple Glaze
Serves 2
Yummy Brussel Sprouts with a cranberry and maple glaze.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
128 calories
31 g
0 g
0 g
4 g
0 g
166 g
108 g
19 g
0 g
0 g
Nutrition Facts
Serving Size
166g
Servings
2
Amount Per Serving
Calories 128
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 108mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Sugars 19g
Protein 4g
Vitamin A
17%
Vitamin C
164%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-1/2 cups brussels sprouts, halved
  2. 3/4 cup fresh cranberries
  3. 4 tablespoons maple syrup
  4. Salt, to taste
Instructions
  1. Preheat the oven to 400°, and grease a baking sheet or 8×8 baking dish.
  2. In a large bowl, combine the brussels sprouts, cranberries and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
  3. Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
  4. Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
Adapted from La Casa de Sweets
beta
calories
128
fat
0g
protein
4g
carbs
31g
more
Adapted from La Casa de Sweets
Preston Cooks For You http://prestoncooks.com/

Balsamic Grilled Brussels Spouts Recipe

 

Ingredients:

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper

Directions:

Start the grill and set on medium high heat, or if roasting, preheat oven to 400 degrees.  Wash and dry brussels sprouts.  Trim the bottom to take off any dry, discolored portions.  Slice in half then place on small sheet pan.  Drizzle with olive oil, balsamic vinegar salt and pepper to taste.  Toss the sprouts in the oil and vinegar to coat each one.

Place on grill or in oven and cook for about 15-20 minutes, stirring occasionally.  When sprouts are tender, remove and place on serving dish or in a nice bowl.  Drizzle with additional vinegar.  Makes a great side dish for any meal.