Print Recipe

Roasted Rainbow Carrots and Brussels Sprouts

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
Author: Angela Marinelli, M.S. M.Ed.

Ingredients

  • 16 ounces Brussels sprouts cleaned and cut in half
  • 2 carrots peeled and sliced
  • 2 TBS extra virgin olive oil
  • 1/2 tsp coarse sea salt
  • 1/8-1/4 tsp red pepper flakes
  • Juice of half a lemon

Instructions

Prep

  • Preheat oven to 400F*.
  • Clean and cut Brussels sprouts, removing stem, and outer leaves, then cutting in half, lengthwise. Soak and rinse in water.
  • Wash, peel, and slice carrots, about 1/4" thick.
  • Toss veggies in olive oil, salt, lemon juice, and red pepper flakes.
  • Line a baking sheet with foil (for super easy clean up).

*Note

  • Extra virgin olive oil has a smoke point of just over 400F, so if you plan to roast over 400F, I recommend using pure olive oil, avocado oil, or another oil that has a higher smoke point to roast. Then finish with a high quality olive oil for flavor when your veggies come out of the oven.

Roast*

  • Roast for about 30 minutes, or until tender and golden brown.
  • Remove from oven and place in a bowl.
  • Taste and adjust seasoning, adding a fresh squeeze of lemon juice, a pinch of salt, and/or a drizzle of extra virgin olive oil if needed.
  • Serve and enjoy!

*To Grill These Veggies

  • Season the same as above. For grilling I recommend using pure olive oil, avocado oil, or another oil that has a higher smoke point. Then finish with extra virgin olive oil for flavor when you take them off the heat.
  • Put veggies in a grill basket.
  • Grill until tender and golden brown, 20-25 minutes.
  • Taste and adjust seasoning, adding a fresh squeeze of lemon juice, a pinch of salt, and/or a drizzle of extra virgin olive oil if needed.

Notes

Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017