Recipes

Carrot and Brussels Sprouts Medley

:25 min

:1 hr 10 min

Serves 8

2 lb Brussels sprouts, trimmed and halved

1 1/2 lb carrots, trimmed and cut into 1 1/2 inch chunks

1 red onion, peeled and halved, each half cut into 8

4 large shallots, peeled and quartered 3 tbsp Longo’s Extra Virgin Olive Oil

1 tsp chopped fresh Longo’s Thyme

1/2 tsp each salt and pepper

Orange-Herb Sauce

1 tsp finely grated orange zest

1 tbsp freshly squeezed orange juice

2 tbsp each Longo’s Balsamic Vinegar and Longo’s Pure Liquid Honey

2 tsp chopped fresh Longo’s Thyme

2 cloves garlic, minced

2 tsp minced fresh ginger

1/4 tsp each salt and pepper

•Combine Brussels sprouts, carrots, onion and shallots in large bowl. Toss with oil, thyme, salt and pepper. Transfer to foil-lined baking sheet. Roast in centre of preheated 450°F oven, turning once, for about 45 minutes or until golden and tender. (Make-ahead - Vegetables can be covered and refrigerated for up to 24 hours. Reheat in microwave until hot.)

Orange Herb Sauce

•Whisk together orange zest and juice, vinegar, honey, thyme, garlic, ginger, salt and pepper. (Make-ahead - Sauce can be covered and refrigerated for up to 24 hours.)
•Place spinach in bottom of large bowl. Just before vegetables are done, heat sauce in microwave on 100% power for 45 seconds. Remove vegetables from oven; scrape into bowl on top of spinach. Pour in half of the heated sauce. Toss gently to combine. Pour in remaining sauce. Gently toss until spinach is wilted and vegetables are well coated.

Per serving: 190 calories