Roasted Carrots and Brussels Sprouts
Roasted Carrots and Brussels Sprouts are a vibrant and flavorful side dish that harmoniously blends the sweetness of carrots with the nutty crunch of Brussels sprouts. When roasted, these vegetables develop a caramelized exterior while maintaining their tender interior, creating an explosion of taste with every bite. This dish is not only visually stunning but also nutritious, making it a perfect addition to family gatherings or casual weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and sliced
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp honey or maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine sliced carrots and halved Brussels sprouts.
- Drizzle with olive oil, sprinkle with salt and pepper, and add honey or maple syrup if desired. Toss well to coat.
- Spread the mixture in a single layer on a lined baking sheet.
- Roast for 25-30 minutes until golden brown and tender, tossing halfway through.
- Serve warm, optionally drizzling with balsamic reduction for added flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/roasted-carrots-and-brussels-sprouts/