Ingredients
½ lb brussel sprouts, halved
½ lb eggplants, cubed
½ lb tomatoes, quartered
3 tbsp parsley, chopped
4 tbsp olive oil
¼ tsp garlic powder
¼ tsp onion powder
1 tbsp honey, if using
salt & ground black pepper, to season
Preparation
Preheat your oven to 380 degrees F.
Combine all your ingredients in a bowl. Season with salt & pepper, then toss to coat vegetables thoroughly.
Transfer these onto a baking sheet & roast until vegetables are fully cooked & golden brown, roughly 25 minutes.
Once roasted, transfer back into a bowl, add parsley & honey. Toss to combine.
Serve immediately while still warm. Best with any meat or seafood item, or chilled & serve as a salad.
