Easy Roasted Brussels Sprouts And Carrots

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I confess, there was a time when I really did hate the bitterness of brussels sprouts.  Funny how one's taste changes over the years or when dish is simply served in a more appealing delicious way.  This latter option brought brussel sprouts to my table when an aunt served it with carrots and a cheese sauce that balanced the bitterness.  

My version of her brussels sprouts is to roast it along with baby carrots, white pearl onions and lots of garlic and thyme.  I toss it in 100% olive oil, kosher salt and black pepper.  Then I top it with a simple Swiss cheese sauce.  In fact, this entire side dish is simple and easy to make--offering the rewards of a healthy side dish (or meal) with lots flavor.

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Add more color to your brussels sprouts with a medley of colors of baby carrots.

 

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Do add lots of crushed garlic!

 

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What meal could be more inviting than a mix of lovely vegetables, doused in oil, herbs and seasonings spread out on a baking sheet! 


The Recipe
Serves 2
Pre-heat oven 400 degrees F

Suggested tools:  baking sheet, garlic crusher

Ingredients for vegetable medley:

  • 3/4-pound of fresh brussels sprouts

  • 12 ounces baby carrots, preferably medley color, rinsed

  • 4-6 ounces fresh white pearl onions, peeled and left whole

  • 2 fresh garlic cloves, crushed

  • 3 sprigs of fresh thyme, leaves trimmed on stems

  • 2-3 Tablespoons 100% olive oil

  • Kosher salt and black pepper to taste

Preparation:

  1. Rinse, cut off root ends of brussels sprouts and remove any spoiled outer leaves. Cut brussels sprouts in half.

  2. Peel and slice carrots about 1/4 inch thick.

  3. Strip leaves from thyme stem.

  4. In a large bowl, mix all ingredients. Pour ingredients onto a baking sheet, evenly spreading the vegetables.

  5. Place on middle rack in the oven.

  6. Bake 20-25 minutes but shake the sheets to turn over vegetables mid-way during baking.

Ingredients for Creamy Swiss Cheese Sauce:

Check out my Anns-liee store on Zazzle:

  • 1 Tablespoon butter, preferably unsalted

  • 1 Tablespoon all-purpose flour

  • 3/4 cup of half and half milk (or regular milk)

  • 1/2 cup Swiss cheese, shredded

In a sauce pan, melt butter over medium heat.  Stir in flour until it is completely dissolved. Continue to stir while slowly mixing in the half and half milk.  Bring to a low simmer.  Continue to stir until the sauce is smooth and starts to thicken a little (about 5-8 minutes).  Gradually add 1/3 amount of the cheese.  Allow to melt.  Then add the remaining cheese 1/3 at a time, stirring and allowing the cheese to melt each time.  Once all the cheese has melted, remove from heat and serve as soon as possible.  

 
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This is an estimated nutritional value for the roasted brussels sprouts, carrots, pearl onions and garlic.  It also estimates 100% olive oil as 2 tablespoons.  Estimate does not include salt and ingredients for the creamy Swiss cheese sauce:


Enjoy!

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