NomEatNom - Rosemary Roasted Vegetable Medley

Okay, so I have a confession to make: when making this recipe I discovered that I’ve been walking around my entire life completely mispronouncing the name of a fairly common food.

Did anyone else out there always think that the little round vegetables featured in this medley were called brussel sprouts? As in: brussel, singular.

Anyone? (Please say yes!)

I did — that is until I was reading the label and noticed it said Brussels sprouts. Surely it was a misprint, right??

Nope!

Turns out they are actually called Brussels sprouts. (Gets ya a little tongue-tied, doesn’t it?)

So the question is: how have I lived almost three decades with such misinformation??

The name Brussels sprouts actually makes perfect sense, as the vegetable originated in Belgium! Ah, and so the puzzle pieces finally fall into place.

Sigh.

Thankfully, the hubs told me he always called them brussel sprouts, too. So, at least I know I’m not alone.

Whatever you want to call them, I’ve never understood why they have such a bad reputation. I remember as a kid hearing how horribly awful they were, and that any adult that made you eat them was clearly out to torture you.

The truth is, the hubby and I both find them delicious — especially when they are covered in coconut oil goodness and sprinkled with rosemary.

Amazingly awesome, aromatic rosemary!

Rosemary Roasted Vegetable Medley
(Serves 4 to 6)

Ingredients:

2 cups baby carrots
2 cloves fresh garlic, peeled and diced
13 oz. fresh or frozen baby Brussels sprouts
8 oz. fresh mushrooms, sliced
2 to 3 T virgin coconut oil
Sea salt, according to taste
Pinch of crushed red pepper
Zest and juice of one lemon
2 large sprigs of fresh rosemary leaves, chopped

Preheat the oven to 400 degrees F.

Place the baby carrots and garlic in a large baking dish and toss with two tablespoons of the coconut oil.

Bake for about 20 minutes.

Remove the pan from the oven. Add the Brussels sprouts and mushrooms to the pan. Add an additional tablespoon of coconut oil, if needed. Sprinkle the mixture with the salt, pepper, lemon zest and juice, and about three-fourths of the rosemary. Stir until everything is evenly coated.

Return the pan to the oven. Bake for 20 to 25 minutes, or until the vegetables are tender.

Sprinkle with the remaining rosemary.

Enjoy!