Lemon and Garlic Roasted Brussel Sprouts and Carrots
Roasted with a touch of lemon and garlic, the carrots and brussel sprouts transform into a delightful dish bursting with flavor.
Servings 4
Calories 194kcal
Ingredients
- 1 lb carrots
- 1 lb brussel sprouts
For the carrots
- ½ tsp Himalayan pink salt
- 1 tbsp olive oil
- ½ tsp freshly ground black pepper
For the brussel sprouts
- 1 tsp garlic powder
- 2 tbsp olive oil
- ½ lemon, juiced
- 1 tsp Himalayan pink salt
Instructions
- Preheat the oven to 400 F / 200 C.
- Wash and dry the brussel sprouts. Trim them, and then facing up, slice each into 3 parts.
- Place them in a large bowl and season with garlic powder, olive oil, lemon juice and salt and coat.
- Transfer to a stainless steel sheet pan.
- Take the carrots, peel them and cut them into fries. If it is a regular sized carrot you should get about 8 pieces from each carrot.
- Place the carrots in the same bowl you had the brussel sprouts and coat them with olive oil, salt and black pepper.
- Transfer to a baking sheet and layer them in a single layer.
- Place in the oven for 20 minutes. You can mix the brussel spouts up about half way through.
- Serve as a side or in a salad bowl.
Nutrition
Calories: 194kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 980mg | Potassium: 832mg | Fiber: 8g | Sugar: 8g | Vitamin A: 19802IU | Vitamin C: 110mg | Calcium: 90mg | Iron: 2mg