Description
Indulge in the vibrant flavors of Roasted Carrots and Brussels Sprouts, a delightful side dish that transforms simple ingredients into a culinary masterpiece. With their sweet, caramelized edges and earthy crunch, these roasted veggies are perfect for any occasion—be it holiday feasts or weeknight dinners. Easy to prepare and bursting with flavor, this recipe will have everyone coming back for seconds.
Ingredients
Scale
- 1 lb carrots, sliced into 1-inch pieces
- 1 lb Brussels sprouts, halved
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: 2 tbsp balsamic vinegar for drizzling
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel (if necessary), and slice the carrots into even-sized pieces. Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the carrots and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring halfway through.
- Transfer to a serving platter and drizzle with balsamic vinegar before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, try incorporating fresh herbs like thyme or rosemary before roasting. Ensure vegetables are not overcrowded on the baking sheet for optimal crispiness. Feel free to customize by adding other seasonal vegetables like sweet potatoes or parsnips.