Roasted Brussels Sprouts with a Candied Carrot Medley

Hey Foodies! It’s whip it up Wednesday and I have a semi-healthy treat for you. I went to the market the other day and picked up a package of Brussels sprouts. My husband is still on his no starch regiment {weekdays} and I needed to come up with a creative dish that was both starch free and delicious. I cut my sprouts in half and then tossed them in some salt, pepper and olive oil. Then, I placed them in a baking dish and into a 400 degree oven for 40 minutes. While my sprouts were getting nice and crispy, I chopped up some carrots, celery and onions. Then, I added them to my wok with 3 tablespoons of melted butter, dried basil, rosemary and brown sugar.
When my medley was nice and tender, about 20-25 minutes over low fire, I removed them from heat and set it aside. Once my Brussels were done, I added them to the mix with some raisin and sauteed them for an additional 5 minutes and served. This mix was so good, I wish I made enough for seconds, but alas, I didn’t.
The crispness of the sprouts and hint of sweetness in the medley just blended so well together. I highly recommend this for mommies who want to get veggies into their family’s belly without having to pull tooth and nail.
Below is the recipe for this awesome mix. Let me know if you try it.
1 package of Brussels Sprouts {8 Brussels}, halved
2 tablespoons of Olive Oil
1 teaspoon of Kosher Salt
1/2 teaspoon of Black Pepper
2 cups of Carrots, chopped
2 cups of Celery, chopped
2 cups of Onions, sliced thinly
1 tablespoon, dried Basil
1 tablespoon, dried Rosemary
1 tablespoon Brown Sugar
1/2 cup of Raisins
3 tablespoons butter
Preheat oven to 400 degrees.
In a bowl add oil, salt, black pepper and Brussels sprout. Toss and add to a baking dish. Place in the oven and set timer to 40 minutes.
In a wok, add butter and let melt. Then, add carrots, celery, rosemary, basil and brown sugar. Saute for 20 – 25 minutes till carrots are tender but still pack a bite.
Once Brussels sprouts are ready, add them to the mix with raisins. Saute for an additional 5 minutes.
Remove from heat and serve!

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