Roasted Brussels Sprouts with Carrots
Step outside the box and experience a flavour combination like no other with roasted Brussels sprouts and carrots. The versatility of this dynamic duo, from elegant holiday feasts to casual weeknight dinners. Achieve mouthwateringly delicious roasted Brussels sprouts with carrots every time.
Ingredients
- 400 g Brussels Sprouts
- 2 large Carrots
- Olive Oil
- Salt and pepper
- 2 cloves Garlic (or 1t teaspoon of crushed or easy garlic)
Instructions
- Peel and chop the carrots. I prefer the carrots cut round but you could also do batons just parboil them for less time.
- Remove the outer layers of the Brussels sprouts and cut them in half for a quicker cooking time. You can keep them whole if you want.
- Boil a saucepan of water and parboil the sprouts for 3 minutes followed by the carrots for 5-8 minutes depending on size.
- Add both of the vegetables to the baking tin.
- Drizzle over the olive oil, and stir in the garlic along with the salt and pepper.
When you are ready to cook the Brussels sprouts with carrots
- Preheat the oven to 180ºC / 356ºF.
- Roast the sprouts and carrots for about 15 minutes. I prefer the sprouts to be slightly crispy so normally add a minute or two extra.
- They are ready to serve.
Nutrition
Calories: 120kcalCarbohydrates: 26gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 100mgPotassium: 1020mgFiber: 10gSugar: 8gVitamin A: 13537IUVitamin C: 175mgCalcium: 113mgIron: 3mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.