Roasted Brussels Sprouts And Carrots Recipes

CARROTS AND BRUSSELS SPROUTS

Steps:

• Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
• Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Preheat the oven to 400°F/200°C. Add the brussels sprouts and sliced carrots to a large bowl.
• Pour the olive oil, balsamic vinegar, and maple syrup. Add the rosemary, thyme, and season with salt and pepper. Mix.
• Line a baking tray with parchment paper. Lay the veggies over it. Slide the tray into the oven for the next 25 minutes. Don't turn off the heat.
• Take out the tray and spread the pecan nuts evenly into the tray.
• Slide the tray into the oven for 10 more minutes.
• Serve topped with dried cranberries.

ROASTED CARROTS AND BRUSSELS SPROUTS

Steps:

• Steam the brussels sprouts& carrots so they are about half cooked.
• Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED BRUSSEL SPROUNTS, CAULIFLOWER AND CARROTS

Steps:

• Coat brussel sprout, cauliflower flourets, and cut carrots in oil and herbs. Salt and a little pepper. (optional) Place in pan and roast at 400 degrees for 30-45 minutes
• Makes 4-6 servings.
• Can add uncooked chicken pieces about 15-20 minutes before done to make it with chicken.

ROASTED BRUSSELS SPROUTS AND CARROTS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place the brussels sprouts and carrots in a large bowl.
• Pour the melted butter over the vegetables, then add the bread crumbs and the Parmesan cheese. Add the salt (if desired).
• Toss well to coat.
• Spread the vegetables on a baking sheet in a single layer, then bake for 20-25 minutes, until the brussels sprouts are tender.