Bunkerdown Brussel Sprouts & Other Roast Veg

There is a huge secondary storm rolling into Seattle this evening and in preparation I headed to the grocery store in order to buy enough Brussel Sprouts to help me ride it out. Actually, I picked up my mom and took her to the grocery store because her car was already stuck in her garage which is at the bottom of a steep driveway. I did however want to pick up more Brussel Sprouts. I didn't eat any yesterday and so I had to pick some up! When I got to the co-op, I learned the Brussel Sprouts were snowed out. Not snowed out as in destroyed, but snowed out of delivery (phew!). That meant I probably would be able to find some, somewhere. And I did, naturally. Thankfully, it was at the second grocery store that we needed to go to anyways. Otherwise, I would have raced against the storm clouds that were zooming ominously across the sky towards us to find some.

Bunkerdown Brussel Sprouts and Roast Veg


1 sweet potato, chopped
2 small parnips, chopped
3 blue potatoes, chopped
10 cloves garlic
2 cups brussel sprouts
1 cup cauliflower
8 baby carrots, halved
3 mini bell peppers
1 cup button mushroom
2 tbsp. peri peri seasoning
.25 cup olive oil


Preheat Oven to 375. Combine all ingredients in a large glass baking dish. Bake for 45-1hr, until the veggies are to desired level of tenderness.

Optional: 30 minutes into cooking, drizzle a combination of 1/2 cup balsamic vinegar, 1 tbsp olive oil and 2 tbsp grain mustard (mixed) over the vegetables and toss to coat. Return to cooking.

Brussel Sprout roasted to perfection