Oven Roasted Balsamic Herbes de Provence Brussels Sprouts & Carrots

Roasted Balsamic and Herbes de Provence Brussels Sprouts & Carrots

If you pay any attention to my In Season Produce charts, you probably know that December’s chart has Brussels Sprouts listed.

I had been holding on to this post for a while, so I thought December would be the perfect time to post it.

I know the title of this is looooooooong, and probably sounds overly complicated. Not so!
If you’ve been reading my website for a while, you’ve probably realised that I do not do complicated.

This fancy sounding healthy side dish is simple to make, and doesn’t take very long to compile. Let’s get to it!

INGREDIENTS:

herbs

  • 1 lb fresh Brussels Sprouts, halve the small ones, quarter the large ones
  • 1-2 lbs of cut baby organic carrots (you can use carrots you cut yourself, but this is much faster/easier)
  • 2 to 3 tbsp Olive Oil
  • 1 to 2 tbsp Herbes de Provence(available in most grocery store spice aisles)
  • Balsamic Reduction for drizzling over the vegetables
  • Sea Salt, to taste

DIRECTIONS:

  1. Preheat oven to 450F
  2. Place all ingredients except balsamic into large baking or roasting pan
  3. Mix everything together until vegetables are nicely coated, then drizzle balsamic reduction generously on top. It should look something like this:
    beforecooking
  4. Roast for 35-40 minutes, stirring every 15 minutes, until vegetables are nicely crusted, and browned to the degree you prefer. Serve warm.

Recipe: Roasted Balsamic and Herbes de Provence Brussels Sprouts & Carrots

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