Roasted Carrots & Brussels Sprouts
Carrots and Brussels sprouts are two stellar vegetables that are available all year long at the grocery store and are easy to grow in your home garden. When picked, they stay fresh in the refrigerator for weeks. If you live in a Canada, like I do, you really appreciate those vegetables that taste as delicious in the winter as they do in the summer. By roasting them with some onion, garlic, olive oil, rosemary and salt and pepper, you can bring a lot of colour and nutrition to your plate, any time of the year.
Equipment
- rimmed baking sheet
- tin foil
Ingredients
- 9 medium carrots peeled and halved. I like to use a variety of colours, purple, yellow and orange
- ½ pound Brussels sprouts outer leaves removed and cut in half
- 4 cloves garlic halved
- 2 small onions cut into eighths
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper freshly ground if you have a pepper grinder
- 1½ tablespoons rosemary chopped
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with tin foil.
- Drizzle some olive oil on the tin foil-lined baking sheet.
- Add the prepared vegetables and stir to coat with the oil. Drizzle some more olive oil on top.
- Sprinkle the salt, pepper and chopped fresh rosemary on top of the vegetables.
- Roast in the oven for 20 minutes, turning the vegetables over with a spatula halfway through the cooking time. Serve warm.
Nutrition
Serving: 1servingCalories: 164kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 693mgPotassium: 734mgFiber: 7gSugar: 9gVitamin A: 23382IUVitamin C: 60mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!