Roasting veggies: Brussels sprouts and mushrooms

Roasting is my favorite way to prepare most vegetables. It is easy (just takes a cookie sheet and parchment paper) and quick (you can usually roast a whole pan within 15 minutes at 425 degrees F).

Roasting really brings out the true flavor of the veggie and you don't need much to do it. A cap-full of olive oil or a tablespoon of melted coconut oil, some salt, and you are good to go.

I talked about roasting cauliflower with some different spices in 5 different ways to prepare cauliflower.

Last night I was really in the mood for these brussels sprouts. Whenever I roast these yummy-vitamin-packed cruciferous green veggies, I always am sure to add sliced shallots, they add a nice flavor compliment. I cut the brussels sprouts in half. If they are really tiny I leave them whole, and if they are large I quarter them. When cooking, I watch for their edges to slightly crisp up and blacken; that is really how I know they are done. Last night I included mushrooms and loved this addition to the mix. Keeping the mushrooms cut in half made them large enough so that they didn't shrink, and added variety to the texture. Served with salmon and a small green salad, though a side dish, I'd say they were the star of the meal.

DIRECTIONS: This is a template for most any combo. Roast a pan of veggies by cutting them up into equal size chunks. Adding shallots, onion, or garlic cloves is always a great idea. Make sure the veggies are tossed with some olive or coconut oil, I use 1-2 Tablespoons, and then sprinkle with sea salt. Roast at high temp 400-450 degrees F, and check, they should be done within 10-15 minutes (you can check their tenderness with a fork and visually find the hue in the spectrum of golden to crisp you like the best). Experiment with your favorite combinations. Enjoy!



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