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Roasted Brussels Sprouts with Carrots

Thanks to: Linda from New Jersey

This is great example of how simple vegetables can be spruced up with Massel Stock as a natural flavour boost. This recipe is a keeper to make again and again.

  • 1 ½ teaspoons Massel Vegetable Stock Powder
  • 450g/1lb fresh brussels sprouts, washed and trimmed
  • 5 large carrots, sliced
  • 4 garlic cloves, chopped
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • Freshly ground pepper to taste

If the brussels sprouts are very large, cut them in half.

Peel carrots and cut into inch-size pieces.

Toss the vegetables in a mixing bowl with the olive oil, garlic, herbs and Massel Vegetable Stock Powder

Transfer to a sheet pan in single layer.

Roast in a 190°C/375°F oven for 25 to 30 minutes until the vegetables are browned and tender stirring half way through cooking time.

Add freshly ground pepper to taste.

Massel products used in this recipe:
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