Easy Roasted Brussels Sprouts and Carrots
These roasted vegetables are perfectly tender with crispy edges and a rich, caramelized flavor. An easy oven-baked side dish for busy weeknights, family dinners and holiday meals. Pair with chicken, beef or pork for a quick side dish.
Servings: 4
Calories: 132kcal
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 3 large carrots peeled and sliced into 1/2-inch rounds
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- balsamic vinegar 1 Tablespoon, optional for drizzling after baking. Or use an equal amount of honey in place of the balsamic.
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Place the cut Brussel sprouts and carrots in a large bowl and toss with the olive oil, garlic, salt, and pepper until everything is evenly coated.1 pound Brussels sprouts, 3 large carrots, 2 Tablespoons olive oil, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Transfer vegetables to the baking pan and spread in a single layer.
- Bake for 20–25 minutes, stirring at the halfway mark, until the vegetables are tender and the edges are slightly browned.
- Remove from oven and serve warm.
- Optional: Drizzle with balsamic vinegar or honey before serving.balsamic vinegar
Notes
- Use a large sheet pan and leave space between the vegetables so they brown instead of turning soft.
- Try to keep the pieces similar in size for even cooking.
- For maximum crispiness, preheat the sheet pan for a few minutes in the oven, before adding the parchment and placing the brussel sprouts cut-side down on the pan.
- Give the veggies a toss midway so they cook evenly on all sides.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 132kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 351mg | Potassium: 595mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8499IU | Vitamin C: 100mg | Calcium: 66mg | Iron: 2mg