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5
from 1 vote
Roasted Brussels Sprouts and Carrots
Brussel sprouts and carrots are two vegetables that were made for each other. With caramelized flavors pairing great together and bright colors on your plate, these veggies are something everyone will WANT to eat!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
dinner, Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
Calories:
74
kcal
Author:
Nicole Durham
Cost:
Recipe $4.39 / Serving $0.55
Equipment
Mixing Bowl
Parchment Paper
Measuring Spoons
Baking Sheet
Ingredients
½
pound
large carrots, peeled and sliced
($0.54)
1
pound
brussel sprouts, halved or quartered
($2.98)
2
Tablespoons
olive oil
($0.28)
1
teaspoon
lime juice
($0.01)
2
teaspoon
maple syrup
($0.04)
1
clove
minced garlic
($0.05)
1
teaspoon
salt
($0.01)
⅛
teaspoon
ground black pepper
($0.01)
1
pinch
red pepper flakes
($0.01)
½
small
onion, sliced thinly
($0.46)
US Customary
-
Metric
Instructions
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper (or spray lightly with nonstick cooking spray.)
Wash your carrots and brussel sprouts and prep them. Set aside in bowl, with sliced onion.
Toss together with the remaining ingredients and then lay flat on the baking sheet.
Roast in the oven for 25 minutes.
Serve and enjoy.
Notes
Prepare this dish a day in advance and reheat before serving to save time.
Larger Brussels sprouts should be quartered for even cooking; halve smaller ones.
Wash Brussels sprouts before roasting to remove sediments. Soaking and rinsing them in a colander works well. Consider removing outer leaves.
Nutrition
Serving:
1
scoop
|
Calories:
74
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
325
mg
|
Potassium:
325
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
5168
IU
|
Vitamin C:
50
mg
|
Calcium:
37
mg
|
Iron:
1
mg