Roasted Brussels Sprout and Carrots with Garam Masala | Club House for Chefs
Roasted Brussels Sprout and Carrots with Garam Masala
Ingredients
- Serves 4
- 5 cups Brussels sprouts, trimmed, and halved
- 2 cups Carrots, diced ½ inch
- 4 cups King mushrooms, diced ½ inch
- 2 tsps Vegetable oil
- 1/4 cup Unsalted butter, melted
- 1/2 cup Green onions, sliced
- 2 tbsps Club House ® Garam Masala
- 1/2 tsps Club House ® Sea Salt, French Mediterranean
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