Ghee-Roasted Carrots and Brussels Sprouts - Pure Indian Foods, The Ghee Spoon Blog
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Cooking tools:
- Pepper mill
- Baking sheet
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Parchment paper
Ingredients
- 3/4 pound Brussels sprouts (trimmed and halved )
- 2 large carrot(s) (peeled and cut into 1/4-1/3-inch slices )
- 1 small onion, red (cut into 1/2 inch wedges )
- 2 tbsp Ghee (melted, or almond oil )
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary (finely chopped )
- 1 tsp fresh thyme (finely chopped)
- 1 tsp fresh oregano (finely chopped leaves )
- Himalayan pink salt
- black peppercorns (freshly ground)
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