Roasted Carrots And Brussels Sprouts Recipes
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
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 BRUSSELS SPROUTS AND CARROTS
Care for a meatless dinner? If you're thinking a salad can be your go-to, try a warm one - it's cold outside and your body needs warming foods in order to work properly. For this salad, we've coated some carrots and Brussels sprouts with olive oil, balsamic vinegar and lots of fresh herbs and then roasted them in the oven for half an hour.
Provided by Vlad Popa
Categories dairy-free, Fruit & vegetables, gluten-free, Main course, Sides, vegetarian
Time 40m
Yield 3
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259 calories, Protein 7 grams, Fat 17 grams, Carbohydrate 26 grams
ROASTED CARROTS AND BRUSSELS SPROUTS
Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
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.
CARROTS AND BRUSSELS SPROUTS
Provided by Ian Knauer
Categories Vegetable Side Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Vinegar Carrot Fall Winter Healthy Brussels Sprout Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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 CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Provided by Anna Stockwell
Categories Salad Carrot Paprika Pepper Vinegar Cranberry Poppy Brussels Sprout Thanksgiving Side Wheat/Gluten-Free Dairy Free
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
- Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.
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