Oven Roasted Brussel Sprouts And Zucchini

Preheat oven and cut vegetables.

Oven roasted brussel sprouts and zucchini. First preheat the oven to 400 degrees f 200 c. It s fine to combine different kinds of vegetables into one batch each will retain its own flavor but they will all pick up a bit of tastiness from being roasted together. Brussels sprouts 30 45 minutes.

Add parmesan cheese and toss. Peel off any yellowed or wilted leaves from the outside of brussels sprouts and trim bottoms. Cut zucchini to similar size.

Cook for a couple of minutes then add the zucchini. Brussels sprouts trimmed and halved carrots mushrooms asparagus broccoli radishes cauliflower potatoes sweet potatoes carrots peeled or scrubbed cut into inch sticks radishes brussels sprouts zucchini green beans leeks broccoli asparagus baby squash buttercup squash cherry tomatoes roast whole. Turn up the heat and toss in the sprouts.

Good choices include carrots zucchini leeks green onions brussels sprouts asparagus peppers and eggplant. Chop the eggplant and zucchini into bite size pieces. Butternut squash 40 45 minutes for cubes.

How to make step by step photos 1 step one. This roasted lemon garlic brussel sprouts zucchini recipe is a clean crisp savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal. Peel outer layer of brussels sprouts and cut in half.

Lemon honey and garlic flavors coat the roasted brussel sprouts zucchini noodles and pomegranate arils for a colorful fresh salad. Pour over veggies and toss to coat. Heat the pan with the olive oil and shallots and sauté over a medium low heat until the shallots are wilted.