I have a serious obsession with roasted vegetables. No joke, I probably roast various combinations of veggies at least 3-4 times per week. I love creating different flavors by playing with both vegetable combinations but also seasonings. Now that it's winter, I crave hearty root vegetables and brussels sprouts (my kids' favorite) and I love mixing in a pop of "sweet" flavor with cranberries, apples or pomegranate seeds.
This dish has become a weekly staple in our household because of my recent cranberry obsession but you can easily leave out the cranberries if not a fan. Also, since I have an intolerance to dairy, I stay away from butter. I recently discovered ghee and it's my new favorite! Ghee is a clarified butter and I seem to tolerate it with no problems. It's a great alternative to butter and has a lighter flavor.
If you haven't roasted vegetables before, I highly recommend them. It's a great way to keep full flavor in your veggies while maintaining a slight crunch. This recipe is perfect for a Christmas dinner side dish or for an everyday weeknight dinner side.
Lemon Butter Roasted Carrots and Brussels Sprouts
· 7 large rainbow carrots, peeled and sliced
· 1 lb. brussels sprouts, halved
· 1 leek, sliced
· ¾ Cup cranberries, halved
· 2 Tbs Ghee, melted (or regular butter)
· 1 Tbs All-purpose Seasoning
· Juice of half a lemon
Mix together for the sauce
Mix carrots, brussels sprouts and leeks with the lemon butter sauce and spread evenly on greased baking sheet or use parchment paper.
Bake at 425° for 15 minutes. Add 3/4 cup cranberries, halved. Toss and continue baking for another 10 min.