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1
Pre-heat oven to 400u00b0
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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.
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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.
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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.
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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.
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6
To make the arugula, toss arugula in a small bowl with the juice from 1/2 medium lemon until coated.
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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.
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8
Top with fresh parsley or feta cheese for even more flavor!
