A lot of you seemed interested in hearing how I roasted Brussels sprouts, so I thought I'd attempt to make the side dish into a recipe.  This time around I added carrots and cabbage since there weren't really enough Brussels sprouts to make a full two servings --- you could leave out either, and could also add in broccoli.

Take an equal quantity of Brussels sprouts, carrots, and cabbage.  Leave the sprouts alone, but chop the carrots into rather large, bite-size chunks, and the cabbage into fist-sized wedges.  (The idea is to have each chunk of vegetable roughly the same mass so that one doesn't end up raw while another gets burnt.  So, don't break that wedge of cabbage apart into individual leaves until later when you're getting ready to serve.)

Spread the vegetables out on a baking tray so none are on top of each other, drizzle on olive oil, sprinkle on salt and pepper, and roast in a 350 degree oven for 30 minutes until the vegetables are cooked but not mushy.  You'll need to take the pan out a couple of times in the middle and shake it so the oil coats all of the vegetables evenly.

Delectable and totally in season!  I think Mark liked this more complex incarnation even better than the previous one.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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