Serves: 4
Est. cost: $6.50
Est. cost per serving: $1.65
Ingredients:
• 2 cups carrots, peeled and sliced into ½ inch pieces
• 2 cups brussels sprouts, halved
• 2 tbsp olive oil, divid
• ½ tsp sea salt, ground black pepper, to taste
• ¼ cup apple cider vinegar
• ½ tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp honey
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 2 tbsp pecans or another nut, chopped, optional
Equipment: Cutting board, knife, baking sheet, whisk, peeler, parchment
paper, small bowl, small pan, microplane or grater
Directions:
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Pre-heat oven to 400°F. Line a baking sheet with parchment paper.
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Place carrots and Brussels sprouts on a baking sheet. Drizzle 1 tbsp olive oil and sprinkle with salt and pepper.
Toss well to coat. Spread vegetables evenly on the pan.
-
Roast until veggies are tender, about 20 minutes.
-
In a small bowl, whisk together 1 tbsp olive oil, apple cider vinegar, lemon zest, honey, rosemary, and thyme.
Taste and adjust with a dash of salt or pepper. Set aside.
-
Remove the pan from the oven and transfer to a serving bowl. Pour the apple cider vinegar mixture over the
veggies and stir to coat well.
Optional – Heat nuts in a small dry pan over medium to low heat. Toast nuts, shaking the pan often, to ensure nuts do not
burn. Once fragrant, remove from heat. Top dish with nuts. Enjoy!
Health Benefits: Carrots are a rich source of Vitamin A, which has been linked to eye health. It has been shown that this
vitamin helps to reduce the risk of night blindness.
Rosemary (spice) has been shown to boost cognitive function and performance. Rosemary may also help improve memory
and sharpen understanding.
Recipe provided by Christina Vollbrecht 2024
