• 1 bunch baby rainbow carrots
  • 1 lb Brussels sprouts
  • 3 tablespoons of olive oil, divided in half
  • 1 teaspoon salt, divided in half
  • ¼ cup Forager Project® Sour Cream
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • ¼ cup parsley leaves


Preheat oven to 425ºF and line a sheet pan with foil. Drizzle 1 tablespoon of olive oil onto the sheet pan, spreading it evenly across the foil.

Trim and halve the brussels sprouts. Halve larger carrots, keeping smaller ones whole. Place prepped Brussels sprouts and carrots into a large mixing bowl along with 1 tablespoon of olive oil and ½ teaspoon of salt. Toss to coat and transfer to the prepared sheet pan, arranging vegetables cut side down.  Roast for 15-20 minutes on the bottom rack of the oven until nicely browned.

While your vegetables roast, mix together Forager Project® Sour Cream, balsamic vinegar, minced garlic clove, remaining 1 tablespoon of olive oil, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper in a large bowl.

Add warm roasted vegetables to the bowl with dressing and toss to coat. Plate and garnish with picked parsley leaves.

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