Photos of Roasted Brussels Sprouts, Eggplant, and Tomatoes Recipe
This dish is so good, even the most resistant vegetable hater will be pleased. These seasonal vegetables are seasoned with salt and pepper and cooked in olive oil to perfection.
How To Make Roasted Brussels Sprouts, Eggplant, and Tomatoes
Ingredients
- ½ lb brussel sprouts, halved
- ½ lb eggplants, cubed
- ½ lb tomatoes, quartered
- 3 tbsp parsley, chopped
- 4 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp honey, if using
- salt & ground black pepper, to season
Instructions
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Preheat your oven to 380 degrees F.
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Combine all your ingredients in a bowl. Season with salt & pepper, then toss to coat vegetables thoroughly.
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Transfer these onto a baking sheet & roast until vegetables are fully cooked & golden brown, roughly 25 minutes.
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Once roasted, transfer back into a bowl, add parsley & honey. Toss to combine.
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Serve immediately while still warm. Best with any meat or seafood item, or chilled & serve as a salad.
Nutrition
- Sugar: 6g
- :
- Calcium: 26mg
- Calories: 127kcal
- Carbohydrates: 10g
- Fat: 10g
- Fiber: 3g
- Iron: 1mg
- Potassium: 338mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 14mg
- Vitamin A: 769IU
- Vitamin C: 41mg
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