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.
Roasted Brussels Sprouts, Eggplant, and Tomatoes Recipe
- Brussel Sprouts
- 1 Eggplant Chopped
- Cherry Tomatoes
- Garlic Minced
- Olive Oil
- maple syrup
Clean all the vegetables thoroughly.
In a bowl, place vegetables inside and add in garlic and olive oil.
Season with salt and pepper and toss together.
Add in a little maple syrup and continue tossing.
Place vegetables in a casserole dish or on a foil lined baking sheet.
Bake for 30-60 minutes, or until vegetables are tender.
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