Best Roasted Cod With Carrots And Brussels Sprouts Recipes

Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

Carrots and Brussels Sprouts image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Steps:

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Roasted Carrots and Brussels Sprouts image

Provided by Bergy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

Steam the brussels sprouts& carrots so they are about half cooked.
Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.