Roasted Brussels Sprouts and Carrots

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Directions

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.

Photograph by Christopher Testani


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    This recipe is featured in:

    Weeknight Dinners: Spring