Finding balance with food, movement, and community for my (dairy-free) family.


Monday, April 2, 2012

Roasted Brussels Sprouts and Carrots

We've been enjoying roasted vegetables at our house this winter.   The older kids prefer the roasted cauliflower and cabbage, but my toddler loves the roasted carrots in this mix--so much so that he'll eat all of his and then try to raid any lingering in his siblings' bowls.

Roasted Brussels Sprouts and Carrots

8 oz Brussels sprouts
8-16 oz carrots
1-2 Tablespoons olive oil
1/2-1 teaspoon salt

  • Preheat oven to 400 degrees.
  • Trim ends off each Brussels sprout and slice in half.
  • Peel and julienne carrots.  
  • Place carrots and Brussels sprouts in a baking dish and toss with olive oil and salt (I honestly never measure, just sprinkle, drizzle and toss). 
  • Roast in the oven for 35-40 minutes, stirring once, until vegetables are tender when pierced with a fork and some edges are beginning to brown. 

Check out these other roasted vegetable recipes:

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