Roasted Carrots and Brussels Sprouts Recipe
Indulge in the delightful flavors of roasted carrots and Brussels sprouts, a dish that transforms simple vegetables into a gourmet experience. The natural sweetness of the carrots combined with the earthy richness of Brussels sprouts creates a vibrant side dish perfect for any meal. With a crispy exterior and tender inside, this recipe is sure to impress your guests while evoking nostalgic memories of home-cooked meals. Enjoy these vegetables as a centerpiece for your dinner table or alongside your favorite proteins; they are versatile and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound carrots, peeled and sliced
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sliced carrots and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from oven, let cool slightly, then serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg