Credits: JeniFoto/ Shutterstock

Roasted Veggies with Brussels Sprouts- An Amazing Weekend Vegan Brunch

by | July 13, 2019

Want an easy-to-make yet delicious vegan brunch, that can jolly well make a great party starter as well? This recipe in your cue then. Get the recipe below. You’ll love it for sure.

vegan brunch
Credits: JeniFoto/ Shutterstock

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Roasted Veggies with Brussels Sprouts- An Amazing Weekend Vegan Brunch

Roasting vegetables are delicious. And to get that, you just have to prepare the veggies and let the oven do the rest. This platter makes up for a good side-dish for any party as well. Here we’ll predominantly use root vegetables and hence the name. It also has some Brussels sprouts for added flavor and taste. Keep the skins of some veggies intact as per instruction. Do not skip the parboiling process.

Excited for the vegan brunch? Let’s get started.

Ingredients:

  • Baby potatoes: 6-8
  • Baby carrots: 4-5
  • Parsnip: 3-4
  • Beetroot: 1 whole
  • Brussels sprouts: 5-6
  • Olive oil: 1 ½ tablespoon
  • Sesame oil: 1 teaspoon
  • Kosher salt: to taste
  • Organic sugar: 1 teaspoon
  • Balsamic vinegar: 1 teaspoon
  • Black peppercorn: 1 teaspoon; crushed
  • Rosemary: few sprigs

Instructions:

  • Scrub and clean the carrots, parsnips, potatoes. Slice them in halves along their length with their skin on (for enhanced taste). Peel and remove the skin from the beetroot. Slice them along the length to match the size with the carrots and parsnips. Clean and chop the Brussels sprouts in halves along the length.
  • In a boiling pot, boil enough water with some kosher salt. Put in the cleaned baby potatoes, carrots and parsnips only and boil for around 4-5 minutes.
  • Drain them in a colander and leave to air dry. In the meantime, preheat your oven at 200 degree Celsius.
  • Once the parboiled veggies are air dried, it is time to add the other veggies and their dressing.
  • In a big bowl add the carrots, potatoes, parsnips, beetroots and brussels sprouts. Put in the sesame oil, olive oil, kosher salt, balsamic vinegar, crushed black peppercorns, rosemary sprigs, and organic sugar. Give a nice toss so that everything is coated well. 
  • Now transfer the veggies in an oven tray and put it in the preheated oven and roast for about 30 minutes. After thirty minutes take out the tray and squash the veggies which have their skin on, lightly with a fork. Then roast the veggies again for another 15-minutes or until they turn crisp and golden from the ends. 
  • Serve straight out from the oven.

A vegan brunch with roasted veggies can never go wrong. Try this simple roasted veggies and add fun to your family gathering. Please share your roasted veggies experience with us.

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Debayan Paul

Digital Writer | West Bengal, India | [email protected]

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