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Brussels Sprouts and Carrot Bake
Course
Side Dish
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
6
Calories
180
kcal
Ingredients
1.5
lbs
Brussels sprouts, trimmed
680g
2
Large carrots chopped
150g
1
Onion, chopped
150g
1/4
tsp
Hot pepper flakes
(optional)
1
tbsp
Honey
1
tsp
Dijon mustard
5ml`
Pinch each pepper and salt
(optional)
2/3
cup
Walnuts, chopped
70g
1/2
cup
Grated Swiss or Mozzarella cheese
(optional – omit for Vegan version)
Instructions
Trim Brussels sprouts & wash well. Cut carrots into 1-inch (2.5 cm) pieces.
In a large oven proof pot of simmering water, cook Brussels sprouts and carrots for 3-5 minutes or until desired tenderness. Drain well and set aside.
Chop onion.
To the pot, add 1 tsp vegetable oil and sautee onions till softened and very light golden brown – about 5 minutes.
Stir in honey, mustard, pepper and salt (if using)
Add reserved Brussels sprouts and carrots; toss to coat well.
Sprinkle with chopped walnuts and grated cheese (if using). Bake on middle rack of 400°F (200°C) oven for 3 minutes or until cheese is melted.
Notes
Nutrition Facts* per serving (190 g)
Calories: 180
Fat: 10 grams
Carbohydrates: 19 grams
Protein: 8 grams
Source of 21 vitamins and minerals.
*Nutrition Facts provided using professional recipe software analysis.