When it comes to eating healthy during the Fall, I love being able to use seasonal foods (like brussel sprouts!) that are rich in fibre, nutrients and antioxidants to really nourish me over this new season. Plus, with the colder weather, there’s nothing better than warming up over a wholesome veggie roast. It’s easy to whip up in a pinch (just throw everything on a baking sheet and roast in the oven until crispy!), and brings some much-needed extra warmth to our bodies during this colder season.
Try using this easy veggie bake in your next lunch or dinner meal for the perfect compliment to any fall-inspired dish! Or, check out my entire Turkey & Quinoa Harvest Bowl Lunch Prep for a full week's worth of Fall-inspired lunches prepped in UNDER 2 hours!
Recipe & details available below.
3 cups brussel sprouts
2 white onions
1 tbsp olive oil
1 tbsp chili flakes
1 tbsp garlic powder
Salt and pepper (to taste)
Preheat oven to 425°F. Line a large baking sheet with aluminum foil, and spray with nonstick spray.
Wash and dry your veggies thoroughly. Then, using a sharp knife, remove the bottoms of brussel sprouts and cut in half. Place in a medium mixing bowl.
Using the same knife, slice onions into ¼ inch strips. Separate and toss in the bowl with the brussel sprouts.
Pour in olive oil and spices (chili flakes, garlic powder, salt & pepper)
Toss together in bowl until everything is fully coated.
Pour out onto baking sheet, making sure that all brussel sprout ‘halves’ are facing down, so they can get crispy. (Note: Ensure that no veggies are touching each other! If they are, you may want to separate between two baking sheets, as the closer they are in proximity, the less crispy and more ‘steamed’ they get.)
Bake in the bottom rack of the oven for 20-25 minutes or until fully cooked and slightly crispy.
Makes 5 servings (perfect for that Monday - Friday meal prep!)
82 cals | 3 F | 11 C | 3 P