roasted brussel sprouts, red pepper, with spring onion
Delicious vegan meal for one anybody? This recipe is incredibly easy to make. I recommend using a cast iron skillet because it adds a wonderful oven roasted/grilled effect without having to turn on the oven. A regular teflon pan could work just as well- just keep a closer eye on those veggies and keep flipping.
/// Ingredients ///
1 tbsp coconut oil
4 brussel sprouts
1 spring onion
1 handful of baby spinach
half of a red pepper- sliced
your favorite seasoning or good ol' salt and pepper
/// Instructions ///
Heat a cast iron skillet over medium heat. Add coconut oil to skillet at any point. Once the skillet is heated- throw in your spring onions and cook for about 5 minutes with lid on. Throw in your sliced red pepper and brussel sprouts (face down) and cook with lid on for about 15 minutes. Once peppers are a little charred and brussel sprouts have more color add in your seasoning. I chose my favorite seasoning right now- Sugarpill's salted 'Herbes De Provence' blend. Put your handful of spinach on a plate and spoon roasted veggies directly on spinach.
**Note- if you are a fan of softer, charred red peppers- make sure to put them in before the spring onions and let simmer for at least 30 minutes. Time does wonders with these babies- it's worth the wait.