Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Brussels sprouts are a member of the cabbage family and are named after the city of Brussels in Belgium, where they were first cultivated.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Cooking Method: Roasting Cuisine: American Courses: Dinner, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 8 ounce Baby Carrots
• 8 ounce Brussels Sprouts
• 2 tablespoon Brown Sugar
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 0.5 teaspoon Salt

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the baby carrots, Brussels sprouts, olive oil, brown sugar, black pepper, and salt. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and caramelized.
5. Serve hot as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 23g8%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.