Description
A delicious and easy recipe for Roasted Carrots and Brussels Sprouts, perfect as a flavorful side dish for any meal. The vegetables are coated in a savory-sweet mixture and roasted to caramelized perfection.
Ingredients
Scale
Brussels Sprouts:
- 1 pound Brussels sprouts (halved)
Carrots:
- 1 pound carrots (peeled and sliced into ½-inch pieces)
Other Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: chopped fresh parsley, grated Parmesan, or crushed red pepper flakes
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss the Brussels sprouts and carrots with olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper until well coated.
- Roast: Spread the vegetables evenly on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the vegetables are tender and caramelized.
- Garnish and Serve: Remove from the oven and garnish with optional toppings if desired. Serve warm.
Notes
- To ensure even cooking, make sure all veggies are cut to similar sizes.
- Add a handful of toasted nuts or dried cranberries for a festive twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
