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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 bouillon as a natural flavor boost. This recipe is a keeper to make again and again.

  • 1 lb. 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
  • 1 ½ teaspoons Massel Vegetable All Purpose Bouillon & Seasoning
  • Freshly ground pepper to taste
  1. If the brussels sprouts are very large, cut them in half.
  2. Peel carrots and cut into inch-size pieces.
  3. Toss the vegetables in a mixing bowl with the olive oil, garlic, herbs and Massel All Purpose Seasoning
  4. Transfer to a sheet pan in single layer.
  5. Roast in a 375 degree oven for 25 to 30 minutes until the vegetables are browned and tender stirring half way through cooking time.
  6. Add freshly ground pepper to taste.
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Roasted Brussels Sprouts with Carrots
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