I know that cooking vegetables can be intimidating to some people. The other don’t know and its too hard dish is the preparation and cooking of fish. Both of these are pretty simple and I am big advocate of less is best. You can smother, either by loads of sauces or cook vegetables until they are unrecognizable as vegetables or just keep it simple and easy. That’s always my vote. I have deemed some restaurants as “too saucy” and they don’t make the list for us. It’s a case of all you taste is the sauce. On the other hand, if the only way you will eat broccoli is covered in cheese, we may need to talk.
The story with today’s roasted vegetables is I had squash, zucchini and onions prepared from the other night’s spaghetti. They were in a bag in the refrigerator and needed to be consumed and revived. I decided to add some prepared, meaning washed and cut, Brussel sprouts to the mix, season and roast them all together and that’s what I did. My hubby ate a plate full and gave me the only thing he says about food. He said, “that’s good dear.” I’ll take it as a winner and share it with you. The colors in this combination are so bright and beautiful they will make a lovely display for your holiday table coming up soon.
Here’s what you need:
1 julienned sliced zucchini
1 julienned sliced squash
½ julienned sliced sweet onion
1 julienned carrot
1 bag of sliced and prepared Brussel sprouts
2 tbs of avocado oil
1 tsp of Cajun Seasoning
Combine all ingredients in a Ziploc bag and mix around insuring vegetables are coated in oil and seasoning.
Pour contents on to a prepared baking sheet and bake at 400 degrees for 30 minutes or until Brussel sprouts are fork tender.
Remove from oven and serve.