With the arrival of Fall, my favorite magazines have been covered with all sorts of vegetables to roast. Inspired by the latest cover of Whole Living magazine (November 2011), I did some experimental roasting today and roasted brussel sprouts, red seedless grapes, and pecan halves. I served it over a plate of quinoa and it was DIVINE. So healthy and light, but the grapes added just a little bit of sweetness while the roasted pecans had that wonderful nutty meat that we all love.
16 oz. Brussel Sprouts - halved
8 oz. Red Seedless Grapes
1/2 cup of Pecan Halves
2 Tbsp Olive Oil
Salt and Pepper
Pre-heat oven to 450 degrees.
In a large mixing bowl, toss brussel sprouts, grapes, and pecans with olive oil. Season with salt and pepper. Spread on a baking sheet and roast on the top rack of the oven for 20 minutes.
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