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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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Photo: Roasted Brussels Sprouts and Carrots Recipe
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By Tait
Georgia
on March 07, 2013
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Awesome! Loved them. Note to others taste them before you add the finishing 1/2 lime. I did find it a bit overwhelming and might back off on it next time.
By perelka
FLORIDA
on February 22, 2013
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delicious! easy to make, family loved it even the anti veggie members lol
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