Description
Indulge in the vibrant flavors of roasted carrots and Brussels sprouts, a delightful side dish that seamlessly combines sweet and savory tastes. This recipe transforms fresh vegetables into caramelized bites filled with irresistible aroma, making them a perfect addition to any meal. Easy to prepare, this dish is sure to impress both family and friends while showcasing the natural beauty of these colorful veggies.
Ingredients
Scale
- 1 lb carrots (about 4 medium)
- 1 lb Brussels sprouts
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried thyme or rosemary
- 1 tbsp balsamic vinegar (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots, slicing them into uniform pieces. Trim any dry ends from the Brussels sprouts and halve them.
- In a large bowl, combine the carrots and Brussels sprouts with olive oil, salt, pepper, and herbs until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- If desired, drizzle with balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg