If any of you have been on Pinterest lately, you may have seen this recipe. I love brussel sprouts and am always looking for new ways to cook them. I’ve made one of Martha Stewart’s recipes before that involved hazelnuts, and they were out of this world. I think it was the gorgeous pictures on La Petite Maison Verte that really convinced me to make these, though. That and the fact that it sounded unbelievably easy!
Balsamic Roasted Carrots and Brussels Sprouts
1/2 pound brussels sprouts, stem ends trimmer and sprouts cut in half
3 medium carrots, peeled and sliced into 3/4 inch thick rounds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper
Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
Toss brussels sprouts and sliced carrots with the balsamic vinegar and extra virgin olive oil directly on the baking sheet, making sure each piece is coated in the oil and vinegar. Sprinkle with salt and pepper.
Roast for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning so they don’t burn. Adjust seasoning with salt and pepper to taste.
Oh my! These were so good I nearly ate them all before my husband could even try some! Roasting the vegetables gives them a natural, simply delectable sweetness. I loved the texture of the vegetables; they were not too mushy and were still ever so slightly firm. This is one recipe I will definitely be keeping in my arsenal!
Until next time,
P.S. Did you know that one serving of brussels sprouts has 120% of vitamin C?!?