Comida Kraft
Recipe Box

Roasted Brussels Sprouts & Carrots

Prep Time
20
min.
Total Time
1
hr.
Servings

10 servings, 1/2 cup each

It’s the dressing that makes these Brussels sprouts so tasty. They absorb the dressing over time, so the flavor is stronger in leftovers—if you have any.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix dressing, sugar and thyme until blended.
  • Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
  • Bake 40 min. or until vegetables are tender.

Substitute

Substitute parsnips for the carrots.

Servings

  • 10 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Low sodium
  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

Not only are the carrots in this satisfying low-fat, low-sodium side dish high in vitamin A, but the Brussels sprouts are also rich in vitamin C.

Nutritional Information

Serving Size 10 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 70
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 125mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 6g
Protein 2g
% Daily Value
Vitamin A 140 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Roasted Brussels Sprouts & Carrots is rated 4.25 out of 5 by 4.
  • 2016-07-24T09:58CST
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Rated 4 out of 5 by from It turned out real well, but that was after I took the advice of some of the other commentators and... It turned out real well, but that was after I took the advice of some of the other commentators and made a few changes. I increased the balsamic vinaigrette dressing to 1/2 cup and the brown sugar to 2 Tbsp. For my preference I also added two leaves of finely chopped basil. I baked covered for 25 min, then drizzled 4 Tbsp of melted butter over the top and baked an additional 25 min uncovered.
Date published: 2014-04-01
Rated 3 out of 5 by from it was okay. it was okay. veggies were not tender enough but i had to serve them so the rest of the food would not get cold. it was a little on the bland side, too...even though i added red pepper flakes. the vegetables would have been better cooked in the conventional manner or steamed in the microwave. i won't make this again.
Date published: 2011-11-21
Rated 5 out of 5 by from Tried this recipe a few nights ago. Tried this recipe a few nights ago. It was very tasty - no bitterness in the brussel sprouts. Had it again last night and it was even better as the dressing had soaked into the cut brussel sprouts. The next time I make it though I will add more liquid to the recipe. Is a keeper.
Date published: 2012-10-18
Rated 5 out of 5 by from What a delicious dressing this recipe includes! What a delicious dressing this recipe includes! Just gives the right zip to the mixture, especially the brussels sprouts. Family test and approved! Delish!
Date published: 2012-03-17
  • 2016-07-24T09:58CST
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  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_127772, PRD, sort_relevancy
  • clientName_khcrm

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