Shaved Brussels Sprouts And Carrot Bowl With Roaste

Name: Shaved Brussels Sprouts And Carrot Bowl With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium carrots, peeled, cut in 1 inch pieces; 2 medium sweet onion, quartered; 1 teaspoon olive oil; salt and pepper to taste; 16 baby bella mushrooms, stems removed; non-stick spray; 1/2 teaspoon Mrs. Dash table blend; 1 tablespoon olive oil; 10 sprays of I can't believe it's butter spray; 16 ounces brussels sprouts, shaved and separated; 1/2 teaspoon herbs de provence; 1 tablespoon garlic, minced; 2 cups cooked tri-color quinoa; 1 cup arugula; 1/2 medium lemon; Roasted Red Pepper Sauce; 1/2 medium onion; 12 ounces jar of roasted red pepper packed in water, drained; 1 teaspoon garlic, minced; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 1/2 tablespoons nutritional yeast; 1 tablespoon balsamic vinegar

Servings: persons

8 medium carrots, peeled, cut in 1 inch pieces
2 medium sweet onion, quartered
1 teaspoon olive oil
salt and pepper to taste
16 baby bella mushrooms, stems removed
non-stick spray
1/2 teaspoon Mrs. Dash table blend
1 tablespoon olive oil
10 sprays of I can't believe it's butter spray
16 ounces brussels sprouts, shaved and separated
1/2 teaspoon herbs de provence
1 tablespoon garlic, minced
2 cups cooked tri-color quinoa
1 cup arugula
1/2 medium lemon
Roasted Red Pepper Sauce
1/2 medium onion
12 ounces jar of roasted red pepper packed in water, drained
1 teaspoon garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoons nutritional yeast
1 tablespoon balsamic vinegar

1
Pre-heat oven to 400u00b0
2
Mix carrots, onions, olive oil, salt and pepper in a medium bowl until vegetables are coated. Place on a baking sheet lined with aluminum foil. Bake for 25-30 minutes until browned and and tender.
3
On a separate baking sheet add mushrooms, coat with non-stick spray and season with Mrs. Dash table blend. Bake for 20 minutes until browned and and tender. *You can cook them along side the carrot and onion mix if you have room in your oven.
4
In the meantime prepare the Roasted Red Pepper Sauce. Add onion, roasted red peppers, garlic, garlic powder, onion powder, nutritional yeast and balsamic vinegar to a blender and process until smooth. Set aside.
5
In a large non-stick pan, heat olive oil over medium high heat. Add the brussels sprouts, herbs de provence, garlic and butter spray. Saute for 10-15 minutes. You want the sprouts to be browned and tender, but not over cooked.
6
To make the arugula, toss arugula in a small bowl with the juice from 1/2 medium lemon until coated.
7
To assemble bowls, add 1/4 carrots, onions, mushrooms, brussels sprouts, quinoa and arugula to 4 bowls top with roasted red pepper sauce and serve. *you can serve the red pepper sauce room temperature or warmed. It's you choice, I like mine room temperature.
8
Top with fresh parsley or feta cheese for even more flavor!

2050

kcal

Calories

208

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 medium carrots, peeled, cut in 1 inch pieces, 2 medium sweet onion, quartered, 1 teaspoon olive oil, salt and pepper to taste, and more.

Yes, Shaved Brussels Sprouts And Carrot Bowl With Roasted Red Pepper Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shaved Brussels Sprouts And Carrot Bowl With Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions