Roasted Carrots and Brussels Sprouts
The carrots are soooo sweet!

Servings: 4

1/2 pound baby carrot, whole
1/2 pound Brussels sprout, trimmed
2 teaspoons olive oil
Salt and pepper

Steam the brussels sprouts and carrots so they are about half cooked.

Place the vegetables in a baking dish and toss with oil and salt and pepper. Bake in 400 degrees F. oven for 20 minutes.

Per Serving (does not include added salt): 63 Calories; 3g Fat (34.6% calories from fat); trace Saturated Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat.

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