Balsamic Roasted Carrots N’ Brussel Sprouts

We were all made to eat the soggy, flavorless brussel sprouts as kids, which totally turned us all off!! Great news: brussel sprouts are yummy when mixed with other veggies, spices and spruced up a bit!

Here’s a recipe I threw together, and it came out great:

2 cups Brussel Sprouts- ends trimmed and then slice in half
1 cup carrots- chopped up in thin slices or round peices (your preference but use real carrots as baby carrots don’t have as many nutrients)
1/4 cup Red Onion- diced
2 cloves garlic- chopped up
2 T Olive oil
1/4 cup Balsamic vinegar
Spices: Red pepper flakes, salt, pepper, garlic powder, onion powder

Mix everything together in a bowl, allow to marinate for about an hour (not necessary, but allows the flavors to mix well and saturate the veggies). Put veggies on baking sheet covered in tin foil. Roast on 375 for about 25-30 minutes.

Add feta or goat cheese on top before serving if desired. It’s great with and without cheese πŸ™‚

Brussel sprouts are nutrient-dense in antioxidants, carotenes, vitamin C & E, selenium and protect against free radical damage. Sprouts and carrots protect against cancer, prevent constipation, promote weight loss and protect the heart. Onions and garlic reduce the risk of heart attack, combats cancer, kills bacteria, lowers bad cholesterol and fights fungus.


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