Description
Roasted Carrots and Brussels Sprouts are a delightful side dish that combines vibrant veggies into a symphony of flavors. The sweet, caramelized carrots and crispy Brussels sprouts create an irresistible medley that not only brightens your plate but also enhances any meal. This easy recipe is perfect for weeknight dinners or special occasions, ensuring you impress your guests with minimal effort.
Ingredients
Scale
- 1 lb fresh carrots, cut into even pieces
- 1 lb Brussels sprouts, halved
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse and prepare the vegetables: cut carrots and halve Brussels sprouts.
- In a large bowl, toss veggies with olive oil, salt, pepper, and garlic powder until well-coated.
- Spread the mixture on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, tossing halfway through for even browning.
- Drizzle balsamic vinegar over hot veggies before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 7g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg