Yes, I am roasting vegetables again! This is a quick recipe since I already showed you how to roast broccoli and brussels sprouts. Remember the basic method? It’s listed below.   Just trim and add two bunches of broccolini. That was easy, make this and let me know how you like it.

Roasted Brussels Sprouts

basic roasting method:

Serves 4

1-2 lb Brussels Sprouts, cut in half or quartered depending on size.

1 Tablespoon olive oil ( grapeseed oil works well here too)

Salt/ pepper to taste

Preheat oven to 400 degrees F.  Toss sprouts with oil and arrange on a parchment lined sheet pan. Roast for 20- 25 minutes. Rotate the sprouts so all sided get browned. Toss with  the following recipe.  Serve immediately.

White Balsamic Dressing & Garnishes

2 tablespoons white balsamic vinegar

1/2 tsp dijon mustard

1/2 tsp honey

3 tablespoons olive oil

salt /pepper to taste

Whisk together and dress vegetables right out of the oven.  Add pomegranate seeds and  toasted pine nuts.  Serve immediately.