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
medium carrots, peeled, cut in 1 inch pieces
medium sweet onion, quartered
salt and pepper to taste
baby bella mushrooms, stems removed
Mrs. Dash table blend
sprays of I can’t believe it’s butter spray
brussels sprouts, shaved and separated
herbs de provence
cooked tri-color quinoa
Roasted Red Pepper Sauce
jar of roasted red pepper packed in water, drained
1 1/2 tablespoons
In This Recipe
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!