Roasted Brussels Sprouts

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Roasted Brussels Sprouts and Squash

1/2 cup apple juice

1/4 cup raisins

2 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. caraway seeds

3 cups halved Brussels sprouts

2 cups peeled and cubed butternut squash

1 1/2 cups cut green beans

1 cup sliced carrots

1 tbsp. poppy seeds

 

Preheat Oven To: 350

Serves: 6-8

Serve With:  Any feast or just because you love veggies.

Mix apple juice, raisins, lemon juice, mustard and caraway seeds.

In a 9 x 13 baking dish, mix the brussels sprouts, squash, beans and carrots.  Pour on the juice mixture and toss well.

Cover with foil and roast, uncovered for 15 to 20 minutes or until the liquid is reduced and the vegetables are tender.  Sprinkle with the poppy seeds.