Hy-Vee Recipes and Ideas

Directions

1. Step1
   Heat oven to 425 degrees. Line two large roasting pans with aluminum foil; spray with non-stick spray.
2. Step2
   In a large bowl, toss the vegetables with olive oil, herbs, salt, pepper and vermouth. Evenly spread about 4 cups of vegetables on one prepared pan. Evenly spread the remaining 5 cups on the other prepared pan. Spread in an even layer so vegetables are not crowded together. They need space for air to circulate and for caramelization to occur.
3. Step3
   Roast the vegetables for 12 minutes. Remove pan with 4 cups vegetables and set aside for Roasted Brussels Sprouts Pizza (see hy-vee.com for recipe). If you are not making the pizza, continue preparing both pans as directed in step 4.
4. Step4
   Sprinkle the vegetables on the other pan with Parmesan and toss gently. Continue roasting until vegetables are well browned, and just fork-tender, 5 to 8 minutes longer. Drizzle with balsamic glaze.
5. Step5
   To substitute frozen Brussels sprouts: Microwave 3 (16 oz each) packages frozen Brussels sprouts in a microwave-safe bowl; cover with plastic wrap. Microwave for 3 minutes on power 6; toss to redistribute. Cover and return to microwave; cook for another 2 minutes on power 6 or until thawed. Cut in half and proceed with step 1 in recipe.