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Roasted Carrots and Brussels Sprouts
This is an ideal fall and winter side dish. It's easy and nutritious, not to mention delicious! In a pinch, substitute 1/4 tsp each dried rosemary, thyme and oregano in place of fresh. For a super treat, toss with roasted pecans or hazelnuts and dried cranberries just before serving.
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Servings
people
Ingredients
  • 3/4 pound Brussels sprouts trimmed and halved
  • 2 large carrot(s) peeled and cut into 1/4-1/3-inch slices
  • 1 small onion, red cut into 1/2 inch wedges
  • 2 tbsp Ghee melted, or almond oil
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp fresh oregano finely chopped leaves
  • Himalayan pink salt
  • black peppercorns freshly ground
Servings
people
Ingredients
  • 3/4 pound Brussels sprouts trimmed and halved
  • 2 large carrot(s) peeled and cut into 1/4-1/3-inch slices
  • 1 small onion, red cut into 1/2 inch wedges
  • 2 tbsp Ghee melted, or almond oil
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp fresh oregano finely chopped leaves
  • Himalayan pink salt
  • black peppercorns freshly ground
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°.
  2. Toss vegetables with ghee, vinegar and herbs. Season to taste with salt and pepper.
  3. Transfer to a standard baking (or cookie) sheet - parchment-lined if desired, spreading evenly around the pan.
  4. Roast vegetables for 15 minutes; toss with a spoon or spatula. Continue roasting an additional 10-20 minutes or until tender and done to your preference.

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