Three easy versions of classic Roasted Brussels Sprouts. Olive oil, garlic, onion, salt and pepper are combined with two different spicy chili pastes and a traditional Middle Eastern herb for a robust versions of this easy sheet-pan recipe.
Roasted vegetables are one of the easiest sides you can make in the kitchen. Simply line a sheet pan with foil or silicon liner and you have an easy clean-up too.
Most vegetables turn out splendidly with simply mixing olive oil, salt and pepper. Bake in a hot oven for 20-40 minutes depending on the veggie, and you are done. It is an easy clean up and mostly hands-off cooking technique.
Today I am going to show you how easy it is to make three spiced up versions of roasted veggies. I reached into my pantry and pulled out Za’atar herb mix, Aji Amarillo pepper paste and a Korean chili paste called Gochujang.
Roasting veggies add another level of flavor through the charring process. Think vegetable soup. Simply roast the veggies first, then add the other ingredients into a sauce pan. Perhaps puree with an immersion blender for a creamy soup. You can do that with these Brussels sprouts too.
Another idea for these veggies is to chop them after roasting and toss with rice for an amped up rice side.
How To Make Roasted Brussels sprouts – 3 Ways
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