Description
A delightful and easy recipe for Roasted Carrots and Brussels Sprouts that makes for a flavorful and healthy side dish. The vegetables are seasoned with a mix of spices and roasted to caramelized perfection, making them a perfect addition to any meal.
Ingredients
Scale
Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
Carrots:
- 1 pound carrots, peeled and sliced into 1/2-inch thick diagonal pieces
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon honey (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: In a large bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Toss to coat.
- Roast: Spread vegetables on the baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Optional: Drizzle with balsamic vinegar and honey in the last 5 minutes of roasting.
- Serve: Serve warm.
Notes
- You can add red pepper flakes for heat or sprinkle with Parmesan before serving.
- For even cooking, try to keep vegetable pieces similar in size.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
