Brussels Bonanza: #Shameseamless Continues

After my discovery of that terrible Seamless ad campaign on Sunday afternoon, I immediately came home and started putting my $40 worth of groceries to use. It was cold out and I was feeling in a very fall mood. The perfect time to roast some veggies!

Roasting veggies is a great way to create meals for the week without spending a lot of active time in the kitchen. Really the ideal activity for a Sunday afternoon when it’s just a little too cold for you to want to be outside. I spent mine alternating between reading on the sofa and occasionally checking on my veggies in the oven.

And what could be more Fall than honey roasted Brussels sprouts and carrots! I personally like adding a few red chili flakes into the mix. A nice zip of heat that cuts the sweetness of the honey a bit.

“Honey Bunches You Roast” Brussels Sprouts and Carrots

Makes 2-3 large servings

- 1 pound Brussels sprouts, trimmed, cleaned and halved

- 4-5 rainbow carrots, peeled and cut into ¼ inch thick rounds

- 4 tablespoons honey

- 2 tablespoon vegetable oil

- salt and pepper to taste

- red chili flakes to taste

- 1 cup quinoa

Preheat your oven to 400˚F and prepare two baking sheets with aluminum foil.

While you wait for the oven to heat, prep your Brussels sprouts by trimming off the brown end, discarding any gross looking outer leaves and cutting the sprouts in half. Carrots are pretty self-explanatory. Just peel and slice into rounds about ¼ inch thick. Try and make the rounds as evenly sized as possible so that everything roasts at the same rate.

I would highly recommend keeping your sprouts and carrots separate because the cooking times are slightly different. Carrots don’t require quite as much time in the oven, so you will want to put these in on separate baking sheets at different points.

Put your Brussels sprouts into a large mixing bowl and add 2 tablespoons of honey, 1 tablespoon of vegetable oil, salt, pepper and red chili flakes to taste. Mix it up to coat the Brussels sprouts thoroughly and then pour them onto one of your prepared baking sheets. Make sure to spread them evenly so they aren’t crowding each other too much. Put them into the oven and roast them for 30-35 minutes or until they are browned and slightly crispy.

Follow the same procedure and ratio to prepare the carrots and then roast them for about 15-20 minutes, or until they are nice and tender.

Check on both a few times and give the roasting veggies a turn so that they are evenly cooked on all sides if you feel you need to.

While everything is roasting, cook up a small batch of quinoa. 1 cup quinoa to two cups of water. Bring the water to a boil. Reduce to a simmer. Let it simmer for 15-20 minutes or until all of the liquid has evaporated. Fluff with a fork and you’re ready to go.

Pile a portion of quinoa, carrots, and Brussels sprouts into your lunchbox and your good to go! As (almost) always, eat it at room temperature to maximize on the flavors.