@debbraw
I also love sprouts this way and usually roast all my veggies. I’ve roasted red grapes along with the veggies and , about the last 5 minutes or so, have thrown in kale rubbed with olive oil. I also turn off the heat and sprinkle fresh spinach among the veggies and just let the leaves wilt. Great way to use up bits and pieces of vegetables.
I’m making a no cream leak and spinach soup today. I didn’t want to discard the green bottoms so I just sliced off about an inch of the very ends and cut the green parts into small vertical pieces and sautéed in olive oil for a few minutes. Added some fresh spinach at the end.
I was amazed at how wonderful this was. Leeks are so mild and heavenly...no bitterness in the green parts.

Regards from Florida Mary