Food Stylist: Jamie Kimm
Prop Stylist: Paige Hicks

Roasted Brussels Sprouts and Carrots

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min


  1. 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.