Ingredients
- 2 cups fresh Brussels Sprouts, root ends trimmed
1 medium Red Bell Pepper, coarsely chopped
1 small Jalapeno Pepper, chopped
1 large Leek or roasting onion (bulb plus 4"-5" of the green stalk), coarsely chopped
3 medium Carrots, coarsely chopped
3 large Celery stalks, coarsely chopped
10 cloves Garlic, quartered
2 medium vine-ripe Tomatoes, cut into eighths
2-3 tsp. Fresh Oregano (or 1 tsp. dried)
2-3 tsp. Fresh Thyme (or 1 tsp. dried)
1/4 cup toasted Pepitas (shelled Pumpkin Seeds)
2 Tbsp. Extra Virgin Olive Oil
Sea Salt and fresh ground Black Pepper, to taste
(You can use any veggies you like--this recipe is very versatile--but it's good to use veggies with varying textures, and it will be tastier and sweeter if you use onions and garlic.
Description
This Delicious, Easy To Make Dish Can Be Served As A Side, But I Like To Eat It As A Meal When I'm Just Cooking For Myself.
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