Difficulty: Easy
Time: 10 mins prep, 25 ~ 35
oven
Servings: 4 to 6
Satisfying HOT roasted Brussels are tamed by the sweetness
of carrots, apples & white onions.
Served w/ a Roma Tomato Pesto
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Pound
|
Brussels sprouts
|
Cut
in half
|
1
|
Pound
|
Carrots
|
Roll
cut or 1” dice
|
1
|
Medium
|
Fuji apple
|
Diced
|
1 ~ 2
|
Medium
|
Limes
|
|
1
|
Head
|
Garlic cloves
|
Peeled
|
½
|
Teaspoon each
|
Sea salt & black pepper
|
|
¼
|
Cup
|
Sweet marsala
|
Or
OJ or broth
|
1
|
Sprig
|
Rosemary
|
optional
|
Set the oven to 550.
Get the Brussels sprout, carrots, onions, apple & whole garlic
cloves into the oven right away.
Add in salt & pepper, evoo, lime juice, marsala (or oj), rosemary if
using and put into the top 2/3 of the hot oven uncovered.
Set a timer for 25 mins while you prep
the pesto. When the timer goes
off, stir and taste, add another 10 mins or so if you like your veggies more
tender.
1 ~ 2
|
Medium
|
Avocados
|
Fine
dice
|
While the Brussels finish cooking dice the avocadoes &
embellish w/ any flavors you like.
I added some smoked paprika, pepitas & black sesame seeds. When the Brussels & carrots are
crisp tender remove from the oven.
Serve topped w/ the pesto & the avocado garnish. The three components are so tasty together.
Naturally sweet & savory ingredients are well matched
with each other on the same plate.
If an ingredient is something you don’t like just yet due to its natural
bitterness, add less at the beginning and pair it w/ sweeter ingredients like
we did here. Tell us about your
Hungry Harvest creations on social media.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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