Roasted Brussels Sprouts with Carrots
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To ensure crispy roasting, distribute the vegetables as evenly as possible on the baking sheet. A mixture of lime juice, garlic, sugar, and red pepper infuses them with a rich blend of flavors and adds a delicious sheen. This vibrant side dish will be a worthy centerpiece and a perfect complement to the festive meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Brussels sprouts
- 220 g of carrots
- 1 clove of garlic
- Juice of half a lime
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Recipes with similar ingredients: Brussels sprouts, carrot, lime juice, garlic, red pepper flakes, mint
Cooking the dish according to the recipe:
- Combine 2 tablespoons vegetable oil, the juice of half a lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon coarse salt, and a pinch of red pepper flakes. Combine 1 pound quartered Brussels sprouts and 8 ounces thinly sliced carrots on a baking sheet.
- Bake in the oven at 230°C (450°F) until the vegetables are tender, about 25 minutes. Toss with the juice of half a lime, season with salt, and sprinkle with finely chopped mint to taste.
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