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Roasted Brussels Sprouts and Carrots

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Ingredients

1 pound brussels sprout
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 nut
dried cranberry for topping

Nutritional Information

259 kcal
Calories
7 g
Protein
17 g
Fat
26 g
Carbohydrates

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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

Steps

1
Done

Preheat the oven to 400°F/200°C.
Add the brussels sprouts and sliced carrots in a large bowl.

2
Done

Pour the olive oil, balsamic vinegar, and maple syrup.
Add the rosemary, thyme, and season with salt and pepper. Mix.

3
Done

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.

4
Done

Take out the tray and add the pecan nuts evenly in the tray.

5
Done

Slide the tray into the oven for 10 more minutes.

6
Done

When serving, top them with some dried cranberries.

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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