Roasted Carrots and Brussels Sprouts
These Roasted Carrots and Brussels Sprouts are made with nin ingredients in 30 minutes. Serve with as a side at Christmas.
Servings: 4 people
Calories: 110kcal
Equipment
- Oven tray
Ingredients
- 5 carrots
- 5 parsnips
- 2 cups of Brussels sprouts
- Salt to taste
- Pepper to taste
- 1 teaspoon of thyme
- 1 tablespoon of vinegar
- 3 sprigs of rosemary
- 3 garlic cloves
- A splash of vegetable oil
Instructions
- Preheat oven to 200C/180C fan/gas 6. Line a baking tray with parchment paper and set aside.
- Then, wash and peel carrots. Chop the carrots and set aside. Wash and peel parsnips. Then, chop the parsnips and set aside.
- Wash Brussels sprouts and slice each one through the center.
- Add all of the vegetables to a large bowl. Add salt to taste, pepper to taste, thyme, vinegar, a splash of vegetable oil and mix.
- Place vegetables on a tray, add rosemary sprigs and garlic cloves then bake for 30 minutes.
Video
Notes
- Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.
- Honey: Add more honey to make the vegetables taste sweeter!
Nutrition
Serving: 193g | Calories: 110kcal | Carbohydrates: 22.82g | Protein: 3.15g | Fat: 1.76g | Saturated Fat: 1.066g | Polyunsaturated Fat: 0.24g | Monounsaturated Fat: 0.232g | Sodium: 79mg | Potassium: 674mg | Fiber: 7g | Sugar: 7.67g | Vitamin A: 15439IU | Vitamin C: 52.7mg | Calcium: 78mg | Iron: 1.4mg