Roasted Vegetables

Happy New Year everyone! I know it’s been a little quiet here, but I’m looking forward to sharing more recipes now that we are done with all the fun festivities! As we wrap up the Tết celebration – Lunar New Year, and before we start Valentine’s Day preparations, I wanted to share a quick and easy everyday side dish that goes with just about anything. Only takes a few minutes to prepare and you can get creative with the veggies – add onions, potatoes, sweet potatoes or  beets. Enjoy!

Roasted Vegetables

Servings: 3 – 4

Prep Time: 5 minutes

Cook Time: 15 minutes


  • 3 large carrots 
  • 2 cups brussel sprouts
  • ½ teaspoon salt
  • Fresh ground pepper
  • 1 tablespoon olive oil


Preheat the oven to 375 degrees Fahrenheit

  • Wash and prep vegetables – peel carrots and cut diagonally into 3-4 inch pieces. Trim brussel sprout’s outer stems, remove yellow/blemish leaves and slice in half lengthwise through the stem.
  • In a large bowl, add all ingredients together and give it a quick toss. Place onto large baking sheet lined with parchment paper and bake for 15 minutes. Served warm with your favorite dish.

Recipe Notes

  • Bake for another 3 – 5 minutes if you’d like your veggies a bit more cooked. We prefer ours on the crunchy side and 15 minutes gives it a perfect roasted taste and texture.
  • May place directly onto lined baking sheet, toss to combine and bake.

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