A bag of each – Brussels Sprouts and carrots – sitting in the vegetable drawer of my fridge, waiting to be together. Or at least that I was what I was thinking! I wasn’t sure if the two would be good together, but I needed to use them both up, (story of my life) so into a pot together they went!

It’s the New Year and that means it is time for eating healthy and getting back on track for me. Last year my New Years resolution was to lose 50 pounds and I lost 35 – not too shabby! I’ll take that as a success! Now for the next 15! One of the ways I was able to lose the weight I did was by incorporating more fresh vegetables into my diet. As long as I made my plate 1/2 full of veggies (then 1/4 lean protein and 1/4 complex carbohydrates) I was satisfied! I am going to continue that philosophy starting with some Brussels sprouts and carrots. 

As per usual, there are items in my vegetable drawer that are close to heading into the trash bin. It’s not that I am not eating them… it’s more the problem that I over buy. At the grocery store all of the produce are so bright and colourful, I am sucked right in and before I know it, my buggy is looking like I cook for a family of 12! But like I have said before, this habit of needing to clean out the vegetable drawer is good for my health and my blog! And right now in that drawer are Brussels sprouts and carrots that were on the brink of heading towards the dreaded garbage! I pondered on how these two would pair and out came my Flavour Bible to look it up! Brussels sprouts and carrots don’t necessary pair together, but according to the Flavour Bible, both work well with white wine and thyme, and I just happened to have white wine left over from Christmas and I always have fresh thyme growing in my herb pot! It was like this dish was meant to happen!

Roasted Brussels Sprouts and Carrots

Preheat the oven to 375 degrees F.

Cut any brown spots off Brussels Sprouts, remove any yellow leaves, and cut large ones in half.

Peel and cut carrots if needed. The ones I had were already peeled and I left the tops on them just because I thought it looked neat.

Place vegetables in an oven safe dish and add in white wine, chopped fresh thyme and a generous amount of fresh ground salt and pepper. Drizzle about 1 Tbsp olive oil over top and place in preheated oven for 45 minutes, giving the vegetabls a stir about half way through. 

Enjoy as a side with your favourite main dish! It goes well with ginger lime chicken or truffle pork loin and a side of roasted tarragon potatoes!

What are your favourite vegetables to pair together?

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