| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
Instructions
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
Reviews
It was OK. I liked the colors, but it has too much salt. It’s easy to throw together but the flavors were nothing special, though I forgot the pepper flakes. I may try this again, adding the pepper flakes for spice.
I used honey instead of sugar and added pepper flakes a well as herbs for additional flavors.
Great even though I ran out of lime and didn’t add lime juice at the end.
Family loves this!
Your recipe is on the incomplete side, particularly for new cooks (which I’m not) but you could have filled in some gaps….like list ingredients, tell how you prepare them and how your cooking them….INCOMPLETE!
My daughter in law made this with dinner the other night, it was delicious. I’ve got a batch ready to go in my oven for dinner tonight. It’s absolutely scrumptous. Thank you for sharing the recipe.
Want to know how good this is? It’s so good I caught myself happily nibbling it cold, straight out of the fridge the next day. We didn’t have any mint on hand and it was delicious without.
Easy and delicious! I made the dressing and prepped the veggies the day before…tossed everything together right before cooking and they turned out great. A keeper for sure!
Simple recipe and delicious!
So goo d