roasted-vegetable-bruschetta-recipe-bourbonhouseIn this upcoming cooking class, our junior chefs will be learning about the concept of caramelizing and how vegetables release sugars through the process of adding heat and roasting.  Roasting also helps balance the bitter flavor of some vegetables such as brussels sprouts! We will also be roasting the brussels sprouts with a hint of maple syrup to make it extra delicious!

 

Ingredients:

  • 3 rainbow carrots8A2F12C4-B854-43BE-9351-B6992610682A
  • 1/4 red onion
  • 1 parsnip
  • 3 cloves garlic
  • 1/2 bunch fresh thyme
  • 2 T olive oil
  • salt and pepper to taste
  • 2 c brussels sprouts
  • 2 T maple syrup
  • olive oil to coat
  • 1 baguette
  • 1 15 oz can white beans
  • 1 clove garlic
  • 6 T olive oil
  • 2 sprigs fresh rosemary
  • 1/2 lemon

Directions:

  1. Preheat oven to 400, line 2 baking sheets with foil or parchment.
  2. Cut the bread into thin slices and toast.
  3. Cut onions and mince garlic.
  4. Dice carrots and parsnip and place in bowl with onions and minced garlic.
  5. Pick thyme and add to boil.
  6. Using pinching fingers, season with salt and pepper.
  7. Add the olive oil, mix to combine then spread over a sheet tray.
  8. Cook in oven for 15 minutes.
  9. Slice brussels sprouts into quarters or halves.
  10. Place in bowl and season with salt, pepper and olive oil.
  11. Spread on tray and put in oven for 10 minutes.
  12. For bean spread, drain and rinse can of beans and pour into bowl.
  13. To the bowl, add rosemary leaves, squeeze in lemon juice, add olive oil and salt and pepper to taste.
  14. Pour into food processor and blend until smooth texture.
  15. Remove brussels sprouts, drizzle maple syrup and place back in oven for 5 minutes.
  16. Assemble rainbow carrot bruschetta by spreading bean spread onto bread, and topping with carrot mixture.
  17. Serve brussels sprouts on the side and enjoy the tasty treat!