Roasted Brussel Sprouts Mix
1/4 cup safflower oil (or oil of your choice)
3 garlic cloves, finely diced
2 teaspoons dried dill
1 teaspoon ground celery seed
1 teaspoon garlic powder
1 teaspoon liquid aminos (may substitute with soy sauce)
chili powder, to taste
2 (10-ounce) containers brussels sprouts, cut in half
2 small onions, sliced
8 carrots, slice then cut the slices in half
1 teaspoon corriander
1-1/2 teaspoon onion powder
1. Preheat oven to 425 degrees F. In a medium-sized mixing bowl, mix oil, diced garlic, dill, celery seed, garlic powder, liquid aminos, and chili powder. Add brussels sprouts and onions to marinade; allow to sit at least 10 to 15 minutes.
2. In a separate bowl mix coriander powder with carrots. Add carrots and brussels sprouts to a baking ban mix in a with a little extra oil or melted vegan margarine and bake for 30 minutes.
3. Mix in extra vegan margarine and onion powder. Broil for additional 15 minutes.
My children loved this dish. The carrots taste naturally sweet and the brussels sprouts are flavorful through and through.
The bread in the picture is pan fried dill bakes.
Source of recipe: We love brussel srrouts and baked foods.