Make Ahead
Shaved Brussels Sprouts and Carrot Bowl with Roasted Red Pepper Sauce
- Prep time 20 minutes
- Cook time 25 minutes
- Serves 4
Author Notes
This recipe combines the best of the summer season. Warm shaved brussels sprouts are combined with oven roasted rainbow carrots, mushrooms and onions. Topped with a tangy roasted red pepper dressing, you can't go wrong! —jodiloves
What You'll Need
Ingredients
-
8
medium carrots, peeled, cut in 1 inch pieces
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2
medium sweet onion, quartered
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1 teaspoon
olive oil
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salt and pepper to taste
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16
baby bella mushrooms, stems removed
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non-stick spray
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1/2 teaspoon
Mrs. Dash table blend
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1 tablespoon
olive oil
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10
sprays of I can’t believe it’s butter spray
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16 ounces
brussels sprouts, shaved and separated
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1/2 teaspoon
herbs de provence
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1 tablespoon
garlic, minced
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2 cups
cooked tri-color quinoa
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1 cup
arugula
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1/2
medium lemon
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Roasted Red Pepper Sauce
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1/2
medium onion
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12 ounces
jar of roasted red pepper packed in water, drained
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1 teaspoon
garlic, minced
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1 1/2 tablespoons
nutritional yeast
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1 tablespoon
balsamic vinegar
Directions
- Pre-heat oven to 400°
- Mix carrots, onions, olive oil, salt and pepper in a medium bowl until vegetables are coated. Place on a baking sheet lined with aluminum foil. Bake for 25-30 minutes until browned and and tender.
- On a separate baking sheet add mushrooms, coat with non-stick spray and season with Mrs. Dash table blend. Bake for 20 minutes until browned and and tender. *You can cook them along side the carrot and onion mix if you have room in your oven.
- In the meantime prepare the Roasted Red Pepper Sauce. Add onion, roasted red peppers, garlic, garlic powder, onion powder, nutritional yeast and balsamic vinegar to a blender and process until smooth. Set aside.
- In a large non-stick pan, heat olive oil over medium high heat. Add the brussels sprouts, herbs de provence, garlic and butter spray. Sauté for 10-15 minutes. You want the sprouts to be browned and tender, but not over cooked.
- To make the arugula, toss arugula in a small bowl with the juice from 1/2 medium lemon until coated.
- To assemble bowls, add 1/4 carrots, onions, mushrooms, brussels sprouts, quinoa and arugula to 4 bowls top with roasted red pepper sauce and serve. *you can serve the red pepper sauce room temperature or warmed. It’s you choice, I like mine room temperature.
- Top with fresh parsley or feta cheese for even more flavor!
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