Oven-Roasted Brussels Sprouts & Carrots

Ingredients:

• 3 carrots, cut lengthwise in half, then on the bias into long slices
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

1. Preheat oven to 425 F.
2. Toss together all ingredients in a large baking pan. Spread vegetables in a single layer; roast, stirring every 10 minutes, until browned and tender, about 40 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appear in the WW New Complete Cookbook. This is a deliciously simple side dish that can go with any protein and make the meal more filling. This side dish is also a great way for you and your kids to eat those vegetables. There are only 5 ingredients in this dish so it will impress 5-ingredient chef Claire Robinson.