I don’t think I ever head to the store with Brussels sprouts on my shopping list. Don’t get me wrong, I do enjoy the tiny cabbages, but I don’t eat them regularly. However, I always seem to end up with some Brussels sprouts from my farmer’s produce baskets. And, then they tend to sit in my refrigerator for a few days until I figure out how I want to cook them. I find Brussels sprouts are really amazing roasted (actually, what veggie isn’t??) and can be just as easily eaten sweet as savory.
This particular recipe is of the savory variety. But if you’re sweet tooth is aching, just add a tablespoon or two of maple syrup before you roast them.
Roasted Brussels Sprouts with Carrots and Raisins
- 1 pound brussels sprouts, trimmed and halved
- 1/2 pound carrots, sliced
- 2 cloves garlic, minced
- 2 Tbsp coconut oil, melted
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 2 tsp thyme
- 1/4 cup raisins
- 1/2 lemon
Preheat oven to 400F. Line a baking sheet with parchment paper.
Toss Brussels sprouts, carrots, and garlic with melted coconut oil. Arrange on baking sheet in single layer. Season with salt, pepper, and thyme.
Roast for about 20 minutes, stirring halfway through cook time.
Remove from oven and transfer to bowl. Toss with juice of 1/2 lemon and the raisins. Add more salt and pepper if desired.