This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).
Umami Sprouts and Carrots
4 cups of brussel sprouts washed and trimmed 4 cups of mini carrots or carrots peeled and chopped ¼ cup balsamic vinegar ¼ cup olive oil ¼ cup nutritional yeast sea salt and pepper to taste
Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.
4 apples sliced into wedges ¼ cup maple syrup 3 TBS cinnamon 3 TBS sugar
Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.