Carrots and Brussels Sprouts

Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium, hence the name.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Carrots and Brussels Sprouts

Cooking Method: Roasting Cuisine: International Courses: Lunch, Vegetable Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 480

Best Season: Fall

Ingredients

Servings

• 400 gram Carrots
• 300 gram Brussels Sprouts
• 3 teaspoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and trim the carrots. Cut them into bite-sized pieces.
3. Trim the Brussels sprouts and cut them in half.
4. In a large mixing bowl, toss the carrots and Brussels sprouts with olive oil, salt, and black pepper.
5. Spread the vegetables evenly on a baking sheet.
6. Roast in the preheated oven for 20 minutes or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let them rest for 5 minutes.
8. Serve hot as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 18g6%

Sugars 6g

Protein 4g8%

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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.