Roasting vegetables without oil is a snap. Once you are used to a very low or no added fat diet, your tastes change, and you don't miss the oil. In fact, you find that the flavors of the vegetables and herbs are more intense. To make these brussel sprouts, which I like to eat like popcorn, simply trim and clean the sprouts, toss with a mixture (about 1/4 - 1/2 cup, depending on the amount of sprouts you have) of vegetable broth, balsamic vinegar, and your favorite herbs and seasonings. It can be as simple as sea salt and pepper. I like to use Emeril's Essence Creole Seasoning (also referred to as Bayou Blast). Preheat the oven to 400-425 or so, line a baking sheet with parchment paper, and roast until most sprouts show browning. Take the baking sheet out and shake it a few times during roasting to cook the sprouts evenly.
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