Recipe: Tasty Brussels Sprout and Carrots Simmered in Olive Oil

Brussels Sprout and Carrots Simmered in Olive Oil. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet.

Brussels Sprout and Carrots Simmered in Olive Oil In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! You can have Brussels Sprout and Carrots Simmered in Olive Oil using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Brussels Sprout and Carrots Simmered in Olive Oil

  1. You need 10 of Frozen brussels sprout.
  2. It's 1 of Carrot.
  3. You need 1 tbsp of Olive oil.
  4. It's 1 of Grated ginger.
  5. It's 1 of Salt.
  6. Prepare 1 of Pepper.
  7. Prepare 1 of Water.

A simple vegetable casserole that is very light, easy to make, and big on flavor. Prepare glaze by whisking olive oil, maple syrup and mustard together until blended. Drizzle over veggies and toss to coat. Sprinkle with salt, a little pepper and thyme.

Brussels Sprout and Carrots Simmered in Olive Oil instructions

  1. Cut the carrot to the same size as the brussel sprouts..
  2. Put the carrot and brussel sprouts in a pan, and add enough water to cover..
  3. Put grated ginger, salt, pepper, and swirl in the olive oil. Cover with a lid that sits right on top of the pan contents or a piece of aluminium foil (a drop lid or otoshibuta), and simmer over low heat until there's no liquid left in the pan..

Learn how to freeze fresh, roasted, or blanched Brussels sprouts with these step-by-step tutorials with extra tips on getting rid of insects. Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper The vegetables can be prepared a day ahead in this colorful side dish. Add the carrots and brussels sprouts to the pan and season with the salt and pepper. While the sprouts steam, make the vinaigrette. Combine the vinegar, garlic, mustard and honey in a small bowl.

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