Low Carb Vegetarian Traybake
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Remove any wilted outer leaves from the sprouts and slice off the tough bases. Slice any large or medium sprouts in half and keep any small sprouts whole. Peel and quarter the onions. Arrange the sprouts and onions across a shallow oven tray.
Step 2
Drizzle the oil and syrup over the vegetables. Season with a good pinch of salt and pepper. Use your hands to toss the vegetables in the liquid and seasonings. Transfer the tray to the oven and bake for 10 minutes. Dice the celery into 2 inch chunks. Remove the tray from the oven. Add the celery, thyme and rosemary. Mix well to combine. Return the tray to the oven for a further 5 minutes.
Step 3
Roughly chop the walnuts. Remove the tray from the oven and add the dried cranberries and walnuts. Toss to combine. Return to the oven for a further 8 minutes. The walnuts should be toasted and the vegetables tender and golden.
Step 4
Roughly crumble the brie into bite-sized chunks. Scatter the cheese over the cooked vegetables. Serve hot as a side or light lunch option with cauliflower rice.
Ingredients
- Brie Cheese – 3 tablespoon
- Brussels Sprouts, Raw – 2-½ cup
- Red Onion – 2 small
- Celery – 2 large – stalk – 11″ to 12″ long
- Olive Oil – 2 tablespoon
- Walnuts – 2 tablespoon, halves
- Thyme, Dried – 1 teaspoon
- Rosemary, Dried – 1 teaspoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon