Roasted Carrots and Brussels Sprouts
Roasted Carrots and Brussels Sprouts is a flavorful, easy-to-make side dish featuring caramelized vegetables with crispy edges and a tender center. Perfect for everyday dinners or holiday meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3–4 medium carrots, peeled and sliced into sticks or rounds
- 2–3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or 2 cloves minced garlic (optional)
- 1 tbsp balsamic vinegar or lemon juice (optional)
- 1 tsp fresh thyme or rosemary, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Trim and halve the Brussels sprouts. Peel and slice the carrots.
- In a large bowl, toss vegetables with olive oil, salt, pepper, and garlic (if using).
- Spread in a single layer on the baking sheet, cut-side down for Brussels sprouts.
- Roast for 25–30 minutes, stirring halfway through, until browned and tender.
- Drizzle with balsamic vinegar or lemon juice and sprinkle with herbs if desired. Serve warm.
Notes
- For extra crispiness, don’t overcrowd the baking sheet.
- Add maple syrup or honey before roasting for a sweet-savory twist.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
