Roasted carrots Brussel sprouts2017-02-15
- Servings : 2
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Roasted carrots Brussel sprouts.
Ever tried to roast Brussel sprouts? No then try this.
A very nice alternative to boiling your vegetables.
Roasting the carrots brings out their sweetness and the Brussel sprouts are crisp on the outside and just right on the inside.
Anyone who hates sprouts are sure to like these, completely different taste to boiled.
I have not given specific quantities of ingredients for this as you may wish to cook more than I have in the images above.
Try to use large carrots to retain some bite, smaller carrots may end up a little softer.
The cooking temperature and time will be the same for larger quantities.
- Fresh brussel sprouts trimmed.
- Large carrots washed trimmed and cut in half lengthways no need to peel.
- Olive oil.
- Malden sea salt flakes.
- Fresh cracked black pepper.
Preheat you oven to 180 Celsius 350 Fahrenheit.
In a shallow roasting tin arrange the carrots and sprouts in a single layer. Drizzle over some Olive oil. Sprinkle with Malden sea salt flakes and crack over some black pepper. Toss it all together and re-arrange into a single layer.
Place on the middle shelf of your oven and roast for approximately 30 minutes. Turn the sprouts halfway through the roasting process. As all ovens can vary just keep your eye that sprouts don't burn.