Zutaten für Roasted Carrots And Brussels Sprouts
- Baby Carrots
- Brussels Sprout
- Olive Oil
- Salt And Pepper
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Zubereitung von Roasted Carrots And Brussels Sprouts
- Preheat oven to 400°F (200°C).
- Wash and trim 1 pound Brussels sprouts, halving or quartering larger ones. Peel and chop 1 pound carrots into 1-inch pieces.
- Steam Brussels sprouts and carrots until tender-crisp, about 5-7 minutes. Do not overcook.
- In a large bowl, toss the steamed vegetables with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender and caramelized, flipping halfway through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
1g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein 5 Ingredients Or Less Lunch Side Dishes Vegetables Canadian Oven Easy Roast Steam Dinner Party Vegan Vegetarian Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Equipment 3 Steps Or Less Technique
