Description
Roasted Carrots and Brussels Sprouts is a simple and delicious side dish that brings out the natural sweetness of carrots and the savory flavor of Brussels sprouts. Roasting them together with olive oil and seasonings creates a crispy, caramelized exterior and tender interior, making them the perfect addition to any dinner or holiday meal. Healthy, flavorful, and easy to prepare, this dish is sure to become a favorite!
Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (or rosemary)
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables: Peel and cut the carrots into 1-inch pieces. Trim the Brussels sprouts, removing any outer leaves and cutting them in half.
- Toss the vegetables: In a large bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, onion powder, thyme, salt, and pepper, and toss again until everything is well seasoned.
- Roast the vegetables: Spread the carrots and Brussels sprouts out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Add finishing touches: (Optional) In the last 5 minutes of roasting, drizzle with balsamic vinegar and honey or maple syrup for added flavor and a touch of sweetness.
- Serve: Once the vegetables are roasted and tender, remove them from the oven and serve immediately. Enjoy the crispy edges and caramelized flavor!
Notes
- You can adjust the seasoning to your liking, adding spices like paprika, cumin, or chili flakes for extra flavor.
- For extra texture, try adding a sprinkle of toasted nuts like almonds or pecans once the vegetables are roasted.
- If you prefer, you can roast the carrots and Brussels sprouts on separate baking sheets to ensure they cook evenly, as carrots may take a little longer to soften than Brussels sprouts.
- This dish pairs wonderfully with roasted meats, grilled fish, or as a standalone vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0 mg