Description
Roasted Carrots and Brussels Sprouts are a delicious and visually stunning side dish that brings together sweet, earthy flavors and crunchy textures. This simple recipe transforms fresh vegetables into caramelized perfection, making them an ideal accompaniment for holiday feasts or quick weeknight dinners. Drizzled with olive oil and seasoned just right, these roasted veggies are not only nutritious but also packed with flavor. Enjoy this vibrant dish that’s sure to impress family and friends alike!
Ingredients
Scale
- 1 lb medium carrots, peeled and cut into bite-sized pieces
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the carrots and Brussels sprouts with olive oil, salt, and pepper until fully coated.
- Spread the vegetables evenly on a parchment-lined baking sheet, ensuring they have enough space to roast.
- Roast in the preheated oven for 25-30 minutes until golden brown and fork-tender. Shake the pan halfway through for even cooking.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg