Savory Roasted Carrots and Brussels Sprouts Your New Favorite Side
Discover this Savory Roasted Carrots and Brussels Sprouts recipe, a delightful balance of sweetness and nuttiness that is healthy and versatile for any occasion.
Equipment
- Oven
- Mixing bowl
- Baking Sheet
- Parchment Paper
Ingredients
For the Vegetables
- 1 pound Brussels Sprouts Fresh and trimmed
- 1 pound Carrots Peeled and cut into 1-inch pieces
For the Dressing
- 3 tablespoons Olive Oil Can replace with vegetable oil
- 2 tablespoons Balsamic Vinegar Can swap with apple cider vinegar
- 1 teaspoon Garlic Powder Can use fresh minced garlic instead
- to taste Salt
- to taste Pepper
Optional Garnish
- to taste Fresh Thyme or Rosemary Can be replaced with parsley or omitted
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, toss together the halved Brussels sprouts and carrot pieces.
- Drizzle olive oil and balsamic vinegar over the veggie mix. Sprinkle in garlic powder, salt, and pepper, then toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and golden brown.
- Remove from oven and let cool slightly. Garnish with fresh thyme or rosemary before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a single layer before transferring to a freezer-safe bag.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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