WEEKDAYS 1e|12c|p

Charred Brussels Sprouts with Baby Carrots

Josh Capon
|
Servings:
|
easy
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1 to 30 min

Just the right side dish for your holiday meal.


  • Ingredients
  • step-by-step directions
Ingredients
Charred Brussels Sprouts with Baby Carrots
  • 1 1/2 pounds Brussels Sprouts
    1 bunch Baby Carrots (Stems On)
    1 Red Onion
    Fresh Thyme
    Salt and pepper to taste
    3 tablespoon olive oil
Directions
  • Clean and shave the Brussels sprouts
  • Peel the baby carrots and leave stem intact
  • Season the baby carrots with salt and pepper and toss with the shaved red onion and roast in a 350 degree F oven for 10-12 minutes till tender.
  • In a hot saute pan, add  3 tbsp of olive oil and caramelize the Brussel sprouts,  add the carrots and finish with salt and pepper and freshly picked thyme.
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