Roasted Brussels Sprouts And Carrots

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Roasted Brussels Sprouts And Carrots

Make your new favorite vegetable side with Roasted Brussels Sprouts and Carrots! Perfect for weeknight dinners or holiday meals, this simple roasted combination pairs with everything.

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Course: Side Dish

Cuisine: American

Prep Time: 25

Cook Time: 35

Servings:

Author: Jennifer Stewart

Ingredients

1 ½ pounds Brussels sprouts
3 large carrots
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons honey

Instructions

Preheat oven to 450F.
Spray a large baking sheet with nonstick spray or cover with aluminum foil and spray.
Wash, trim, and quarter the brussels sprouts and place in a large bowl.
Peel and slice the carrots into ½ inch slices, roughly the same size as the sprouts so they cook evenly.
Place in the bowl with the sprouts.
Drizzle in the olive oil, vinegar, minced garlic, salt, and pepper. Toss to coat.
Spread on the prepared baking sheet.
Roast in the oven for 18-20 minutes or until fork tender.
Remove and drizzle with the honey. Toss to coat the sprouts and carrots.
Return the pan to the oven and cook for another 3-5 minutes.
Remove and garnish with fresh chopped parsley.
Serve warm!

Notes

Over browning - Watch out for loose outer leaves as they can brown and crisp quickly. I like to keep these on the side and sprinkle them on top of the dish for some crunch!
Use fresh vegetables - Avoid frozen as they'll become mushy. Trim sprouts and carrots to similar sizes for even cooking.
Size matters - Leave small sprouts whole (just trim ends), increase cook time to 25-30 minutes for larger pieces.
Add extra flavor - Toss in diced red onion for more flavor or red pepper flakes for a little kick.
Make it easy - Line pan with foil or parchment for cleanup.

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