Roasted Brussels Sprouts and Carrots
Care for a meatless dinner? If you’re thinking a salad can be your go-to, try a warm one – it’s cold outside and your body needs warming foods in order to work properly. For this salad, we’ve coated some carrots and Brussels sprouts with olive oil, balsamic vinegar and lots of fresh herbs and then roasted them in the oven for half an hour.
Ingredients Needed for Roasted Brussels Sprouts and Carrots
1 pound brussels sprouts
2 large carrots, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 fresh rosemary leaves
2 fresh thyme sprigs
salt
pepper
½ cup pecan nuts
dried cranberries for topping
How to Make Roasted Brussels Sprouts and Carrots
- Preheat the oven to 400°F/200°C.
Add the brussels sprouts and sliced carrots to a large bowl. - Pour the olive oil, balsamic vinegar, and maple syrup.
Add the rosemary, thyme, and season with salt and pepper. Mix. - Line a baking tray with parchment paper. Lay the veggies over it.
Slide the tray into the oven for the next 25 minutes. Don’t turn off the heat. - Take out the tray and spread the pecan nuts evenly into the tray.
- Slide the tray into the oven for 10 more minutes.
- Serve topped with dried cranberries.
Sounds great! Trying tonight!
😀 You do that, Kim! 🎈