Balsamic Carrots & Brussels
Yield:
2 servings
Cost:
$3.09
($1.55 per serving)
Nutrition per serving
84
Calories
1g
fat
18g
carbs
4g
protein
Yield:
4 servings
Cost:
$6.18
($1.55 per serving)
Nutrition per serving
84
Calories
1g
fat
18g
carbs
4g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving8 oz
Brussels Sprouts
$2.00
$1.00
38
Calories
1g
fat
8g
carbs
3g
protein
8 oz
Carrots
$0.57
$0.29
46
Calories
0g
fat
11g
carbs
1g
protein
4 tsp
Balsamic Glaze
$0.38
$0.19
0
Calories
0g
fat
0g
carbs
0g
protein
½ tbsp
Italian Seasoning
$0.07
$0.04
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Black Pepper
$0.06
$0.03
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Salt
$0.02
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving16 oz
Brussels Sprouts
$3.99
$1.00
38
Calories
1g
fat
8g
carbs
3g
protein
16 oz
Carrots
$1.15
$0.29
46
Calories
0g
fat
11g
carbs
1g
protein
8 tsp
Balsamic Glaze
$0.76
$0.19
0
Calories
0g
fat
0g
carbs
0g
protein
1 tbsp
Italian Seasoning
$0.14
$0.04
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Black Pepper
$0.12
$0.03
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Salt
$0.03
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Adjust rack to top position and preheat oven to 450 degrees. Trim and halve Brussels sprouts. Peel and cut carrots on a diagonal into half-inch pieces.
2
Add them to a baking sheet with a large drizzle of oil, the Italian Seasoning, salt, and pepper.
3
Roast until tender and lightly browned, 20-25 minutes.
4
Transfer to a large bowl. Add the balsamic glaze and toss until evenly coated.
Instructions
1
Adjust rack to top position and preheat oven to 450 degrees. Trim and halve Brussels sprouts. Peel and cut carrots on a diagonal into half-inch pieces.
2
Add them to a baking sheet with a large drizzle of oil, the Italian Seasoning, salt, and pepper.
3
Roast until tender and lightly browned, 20-25 minutes.
4
Transfer to a large bowl. Add the balsamic glaze and toss until evenly coated.
Notes
Source: HelloFresh
Notes
Source: HelloFresh