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10 servings, 1/2 cup (125 mL) each
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Substitute parsnips for the carrots.
Enjoy this tasty way to eat your vegetables. Not only do the carrots provide an excellent source of vitamin A, but the Brussels sprouts are also an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I love this recipe. It's very simple and tasty. The only change I made is that I steam the veggies first for a few minutes on the stove top using a cheap simple accordion style vegetable steamer in a pot of boiling water, then I toss them in the dressing mixture and put them in the oven for as long as it takes to roast them (took less than an hour but I can't remember how long).
Delicious and so easy to make. This is a new favourite side at our house. Everyone loves it. I've been know to add other vegetables as well, like turnip, cauliflower, broccoli, red peppers, and it's still a hit.
My husband loves brussel sprouts and I don't. I'm always on the hunt for a recipe that makes them taste good to me too. My search has ended with this recipe. I will be sure to make these again.