Brussels Sprouts and Carrots
Brussels sprouts are part of the cabbage family and are named after the city of Brussels in Belgium.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 500 gram Brussels sprouts
- 300 gram Carrots
- 2 teaspoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- Peel and slice the carrots into thin rounds.
- In a large bowl, toss the Brussels sprouts and carrots with olive oil, salt, black pepper, and garlic powder.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let them rest for 5 minutes before serving.
- Serve hot as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 18g6%
- Sugars 7g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.