All the stuff to make crispy golden roasted Brussels sprouts & carrots
Brussels sprouts are not the first food you think of when feeding teenage boys. The following is a recipe we developed in Casa de Navarro over a few attempts to get more vegetables off the plate and into the growing bodies of two football players.
I decided to document the evidence and post the success.
My fourteen year old son was making dinner. He asked and I quote. “Mom, I want to make the sliced Brussels sprout things can I add carrots to them?” Really? YES!
Now I might add, his favorite food as a toddler was raw broccoli so he might not be your normal kid, but his brother and two sisters liked this dish too. One of my girls gags at anything green and even she will eat these.
I do strongly believe in positive reinforcement so I took pictures of the meal making procedures. And to make sure he knows how proud I am …I’m posting it on my blog.
Bridger’s Roasted Brussels Sprouts and Carrots.
1 bag of Fresh Brussels Sprout
4 large carrots
One package of Italian or Ranch dressing & seasoning mix
Olive oil (enough to coat the veggies)
Preheat oven to 400. Slice the Brussels in threes and slice the carrots in slants.
Coat the stone pan with olive oil and sprinkle half of the dry mix over the oil.
Toss the vegetables and sprinkle the remaining mix. With your hands stir the vegetables until all are covered. You can add chopped bacon if desired.
Place in oven and cook for about 30 minutes or until edges are golden crispy
If you don’t have a stone I’m sure a cookie sheet with parchment paper would work.
You can snack on them as leftovers too. Enjoy!