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Roasted Carrots and Brussels Sprouts

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Roasted carrots and Brussels sprouts is a simple, healthy side dish that highlights the natural sweetness and earthy flavor of the vegetables. Caramelized in the oven with olive oil and seasonings, it’s a flavorful complement to any meal.

Ingredients

  • 1 lb fresh Brussels sprouts, trimmed and halved
  • 3–4 medium carrots, peeled and sliced into sticks or rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1 tbsp balsamic vinegar or honey (optional for finishing)
  • Fresh herbs like thyme or parsley (optional for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss Brussels sprouts and carrots with olive oil, salt, pepper, and garlic powder if using.
  3. Spread vegetables in a single layer on the baking sheet, cut side down for Brussels sprouts.
  4. Roast for 25–30 minutes, stirring halfway through, until vegetables are golden and tender with crispy edges.
  5. Optional: Drizzle with balsamic vinegar or honey for added flavor.
  6. Garnish with fresh herbs before serving, if desired.

Notes

  • Don’t overcrowd the pan to ensure proper roasting and caramelization.
  • Try adding red onions or sweet potatoes for more variety.
  • Use a high heat-safe oil for better crisping if desired (e.g., avocado oil).
  • Best served warm, but also tasty at room temperature.

Nutrition

Find it online: https://recipesbyliza.com/roasted-carrots-and-brussels-sprouts/