Brussel Sprouts with Mashed Carrots
Preheat the oven to 400F/200C.
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 1 lb(450g) For Brussel sprouts:
- 1 tbsp. brussel sprouts
- to taste olive oil
- 2 lbs (900g) salt and pepper
- 2 tbsp. For Mashed Carrots:
- ½ cup carrots
- to taste butter or olive oil
- chicken stock or water
- For garnish:
- crumbled cheese and walnuts
Preparation
- Preheat the oven to 400F/200C.
- Trim off the outer side leaves of the Brussel, cut off the bottom then slice into halves, peel and cut the carrots into bite-size pieces.
- Season the brussel sprouts with salt and pepper, place onto the baking sheet. Drizzle over the olive oil and bake in the preheated oven for 12-15 minutes.
- Add the chopped carrots to a pot along with broth or water and bring it to a boil, cook until fork-tender for 12-15 minutes.
- Transfer to a bowl, mix in the butter, salt, and pepper then mash it with a potato masher until smooth.
- Add the mashed potatoes to a serving platter, top with roasted brussel sprouts, garnish with walnuts and cheese.
