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.
  • 3/4pound Brussels sproutstrimmed and halved
  • 2large carrot(s)peeled and cut into 1/4-1/3-inch slices
  • 1 small onion, redcut into 1/2 inch wedges
  • 2tbsp Gheemelted, or almond oil
  • 1tbsp balsamic vinegar
  • 1tsp fresh rosemaryfinely chopped
  • 1tsp fresh thymefinely chopped
  • 1tsp fresh oreganofinely chopped leaves
  • Himalayan pink salt
  • black peppercornsfreshly ground
  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.