Roasted Brussels Sprouts, Eggplant, and Tomatoes Recipe

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Recipes.net Team Published: March 16, 2020 Modified: May 7, 2021
Roasted Brussels Sprouts, Eggplant, and Tomatoes Recipe

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.

How To Make Roasted Brussels Sprouts, Eggplant, and Tomatoes

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

Roasted Brussels Sprouts, Eggplant, and Tomatoes Recipe Video

How To Make Roasted Brussels Sprouts, Eggplant, and Tomatoes

3.07 from 16 votes
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves:
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Ingredients

  • ½ lb brussel sprouts, halved
  • ½ lb eggplants, cubed
  • ½ lb tomatoes, quartered
  • 3 tbsp parsley, chopped
  • 4 tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tbsp honey, if using
  • salt & ground black pepper, to season

Instructions

  1. Preheat your oven to 380 degrees F.

  2. Combine all your ingredients in a bowl. Season with salt & pepper, then toss to coat vegetables thoroughly.

  3. Transfer these onto a baking sheet & roast until vegetables are fully cooked & golden brown, roughly 25 minutes.

  4. Once roasted, transfer back into a bowl, add parsley & honey. Toss to combine.

  5. Serve immediately while still warm. Best with any meat or seafood item, or chilled & serve as a salad.

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