Roasted Brussels Sprouts & Carrots

60 10 servings, 1/2 cup (125 mL) each
Recipe By
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Prep Time
20
min.
Total Time
1
hr.
Servings

10 servings, 1/2 cup (125 mL) each

What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix dressing, sugar and thyme until well blended.
  • Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
  • Bake 40 min. or until vegetables are tender.

Substitute

Substitute parsnips for the carrots.

Servings

  • 10 servings, 1/2 cup (125 mL) each

Healthy Living

Diet Exchange

  • 1/2 Fats

Nutrition Bonus

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.

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 70
% Daily Value
Total fat 2.5g
Saturated fat 0.3g
Cholesterol 0mg
Sodium 130mg
Carbohydrate 12g
Dietary fibre 3g
Sugars 5g
Protein 2g
   
Vitamin A 80 %DV
Vitamin C 70 %DV
Calcium 4 %DV
Iron 6 %DV

* 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.

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