Its winter time! Which means roasting veggies is in season!

What you’ll need:

  • 6 carrots (peeled and sliced)
    • I used a combination of purple, orange, and white carrots
  • 1 bag of Brussel sprouts (peeled and halved)
  • Olive oil
  • 1 tablespoon of butter
  • 1 tablespoon of capers
    • capers have a briny, salty flavor, so if you are new to them try a little and add more if you like it!
  • Fresh parsley
  • A dash of:
    • salt
    • pepper

What you’ll do:

  • Preheat the oven to 450 degrees
  • Combine the Brussel sprouts and carrots into a bowl and toss in olive oil until all of veggies are coated
  • Spread the veggies on a roasting pan (or baking sheet whichever you have) and season with salt and pepper
  • Bake at 450 degrees for about 15-20 minutes or until tender and crispy
  • In a sauce pan or skillet over medium-high heat, combine the butter and capers and fry until crisp.
  • Transfer capers to a paper towel to drain and chop up a good handful of parsley. If you like more parsley then add more!
  • Once the veggies are complete, transfer to a bowl and toss them with the capers and parsley. Taste it!! Always ask yourself: How does this taste? Does it need more acid, salt, etc.
  • I’ve paired this roasted goodness with some seared Chilean Sea Bass and finished it with fresh orange juice for brightness.
Combination of purple, orange, and white carrots with Brussel sprouts
The delicious finished meal
+ red wine and orange slice to finish
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