Roast Veg

prep time:: 15 min
total time:: 1 hr

Makes 4 servings

You’ll think you’re in a restaurant when you eat this super-easy side dish. The garlic and onion cook up creamy and sticky-sweet, while the sprouts are meaty and delicious. Perfect with a roast bird.

ingredients

1 handful of garlic cloves, peeled
5-6 shallots, halved, skins removed
1 red onion, cut into wedges
1 carton (maybe 2 lbs?) Brussels sprouts
1 tbsp fresh rosemary, finely chopped
1 tsp Spike seasoning (optional)
2-3 tbsp good olive oil
kosher salt and fresh ground pepper (lots)

directions

1
Pre-heat oven to 400.
2
Toss everything in a bowl together, until well-coated with oil, being sure not to skimp on the pepper.
3
Roast until everything is tender, turning once or twice to caramelize on all sides. See note.

notes

South Beach Phase 1 friendly Cover your pan with foil to reduce the dishes! This can go into any fairly hot oven; cooking time will vary, so just keep an eye on it and turn at least once. You want a deep brown on parts of most of the pieces.

Source: Timothy