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Roasted Brussels and Carrots

Author Cindy Gordon (Vegetarian Mamma)



  • Wash all vegetables. Cut the ends off the brussels and slice in half.
  • Peel carrots and slice into 2-3 inch strips.
  • Peel and cut shallots into 1 inch strips.
  • Place on a roasting sheet, mix with 1 T oil and season with salt and pepper.
  • Roast at 400 F for 20 minutes.
  • ENJOY!