Oven Roasted Brussels Sprouts

More oven roasted goodness! Molly Lee writes, "I made these oven-roasted brussels sprouts for dinner tonight. They were incredible! I think even people who think they don't like brussels sprouts would enjoy these...

"To make them, cut off the brown ends of your fresh sprouts and any old-looking leaves. Drop them into boiling water and cover. After 3 minutes, drain them quickly and replace the water with cold water to stop them from overcooking.

"Cut in half and toss with some olive oil and salt. Lay them out in a single layer on a baking sheet and put in a hot, 425 degree oven, for about 30 minutes, stirring them around occasionally.

"Remove when they're gorgeously brown. They're incredible!"

Roasted Acorn Squash and Brussels Sprouts

Hi Jennifer,

Iris at The Daily Diettribe writes, "I've been making Roasted Acorn Squash and Brussels Sprouts a lot lately. Adding just a drizzle of olive oil, salt, and pepper, and allowing it to roast until it begins to caramelize creates a sweet and delicious snack. And the brussel sprouts taste great cold the next day!"

Follow the link above to the recipe!

Oven Roasted Vegetables with Cashew Cream Sauce

Selene writes, "Oven roasted vegetables are one of my favourite dishes to make, because it's such an easy and tasty way to get tons of veggies. Here I've paired it with a creamy garlic-y cashew sauce."

Recipe at Veganlicious!