Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Brussels Sprouts and Carrots
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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.
