Sunday, January 10, 2010

Oven Roasted Brussels Sprouts, Portobellos and Red Onions

They say that you eat first with your eyes. If this is true, you're going to want to slap on some blinders before digging into a bowl of these veggies. Keep in mind however, that ugly is only skin deep and tasty goes clear down to the belly.

If you've never tried oven-roasted veggies, you've been missing out on one of life's most delicious and nutritious treats. Oven roasting brings out the natural sweetness and goodness of almost any vegetable and changes the taste significantly. Start first with a vegetable that you know you like and then pleasantly surprise yourself by roasting a veggie that you're not so fond of. I never cared for brussels sprouts until I started oven-roasting them and now they're one of my favorites.

One of my New Year's resolutions was to increase my vegetable intake. Below is a list of the veggies I've consumed during the past seven days:

4 cups of brussels sprouts
10 cups of baby spinach
1 head romaine lettuce
4 cups of broccoli
2 onions
4 tomatoes
1 yellow bell pepper
3 portobello mushroom caps
2 stalks of celery

(I've certainly been channeling my inner rabbit, haven't I?)

Oven-roasted Brussels Sprouts, Onion and Mushrooms

1 lb brussels sprouts, stem ends trimmed, leave small ones whole and cut larger ones in half
1/2 red onion, cut into thick slices
3 portobello mushrooms, stems and gills removed, cut into thick slices
2 TBSP olive oil, divided
salt, pepper and Italian seasoning
2 slices center cut bacon, cooked crisp and crumbled (for garnish, optional)

Preheat oven to 400 degrees. Line baking sheet with aluminum foil and spray with cooking spray.

Place trimmed brussels sprouts in bowl and drizzle with one tablespoon of the oil. Stir to coat, then season with salt, pepper and Italian seasoning. Spread onto prepared baking sheet and place in preheated oven. Bake for 20 minutes then remove from oven and stir so that even browning occurs. While brussels sprouts are baking place the onion and mushroom slices in a bowl, drizzle with remaining oil and season with salt, pepper and Italian seasoning. Add onions and mushrooms to baking sheet with the brussels sprouts and return pan to oven. Continue roasting for an additional 20 minutes until all veggies are lightly browned and brussels sprouts are tender. Remove pan from oven and serve immediately.

Garnish with bacon pieces if desired.


April in CT said...

I would inhale this, seriously. Unfortunately my picky better half just can't handle the brussels sprout. I'll give him some credit though, I convinced him to at least try them roasted and he still wasn't crazy about them. I'm with you..I love just about any veggie roasted!

Velva said...

Oven roasted vegetables are phenomenal. I know that brussels sprouts is a hate em or love em vegetable but, I love them!

HoneyB said...

One of the reasons I like to come here? You are so darn honest and you make my bust out laughing!

I love roasted veggies too!!

A Year on the Grill said...

sigh... brussels sprouts... sigh

June said...

You're singing my tune you Waskley Wabbit! These look incredible and will be going on the list for this week. Thank Mags. You're the best!

Debbie said...

Looks delicious and very appetizing. I don't care much for brussel sprouts but even they look good in that picture!!!!

Rosemary & Garlic said...

Mags how could you cook brussel sprouts? The bane of my chldhood...

Moogie said...

Give me a heaping helping of those vegetables.

Carrie @ Cottage Cozy said...

Something must be wrong with my eyes...those look delicious to me...

Mags said...

April: I'm surprised that he didn't like them, but think it's great that he at least tried them!

Velva: Glad you love too!

HoneyB: LOL..I hope that I do indeed come across as real, if nothing else.

A Year: I think I did read somewhere on your blog that you have brussels sprouts issues...LOL. Sorry!

June: Waskly Wabbit...LOL. I think I'm even growing a tail!

Debbie: Thanks!

Rosemary: Awww... another brussels sprouts hater? So sorry...

Moogie: Glad to hear you like them too!

Carrie: Aww..that's sweet. I thought the picture was awful and didn't do justice to the taste at all. But thanks!

Megan said...

I have recently discovered roasting veggies and love them! The best way to eat them!

comfycook said...

This is a fabulous group of vegetables especially the brussels sprouts.

I could see myself making this, in the near future.