Roasted carrots and Brussels sprouts are like Mother Nature’s little jewels, glistening under a light drizzle of olive oil and a sprinkle of salt. The caramelization brings out their sweet side, making them irresistible. Picture this: vibrant orange carrots and deep green Brussels sprouts dancing together in your oven, all while filling your kitchen with a warm, inviting aroma that instantly makes you feel like a culinary genius. For more inspiration, check out this healthy air fryer recipes recipe.
Now, let’s add some humor to the mix. Remember that time you tried to impress your friends with your “gourmet” cooking skills? You know, the one where you burnt the toast and served them instant noodles? Well, fear not! This roasted carrots and Brussels sprouts recipe is so easy that even your cat could make it (though I wouldn’t recommend letting Fluffy near your oven). Sheet pan Thanksgiving dinner Perfect for Thanksgiving dinner or just a cozy weeknight meal, this dish is bound to elevate any occasion.
Why You'll Love This Recipe
- This roasted carrots and Brussels sprouts recipe is incredibly easy to prepare, perfect for both novice cooks and seasoned pros
- The rich flavors from roasting bring out natural sweetness, creating an irresistible side dish
- Its colorful presentation makes it visually appealing on any plate
- Plus, it’s versatile enough to pair wonderfully with meats or stand alone as a vegetarian delight
I still remember my friend Lisa’s reaction when she first tasted these roasted veggies at my dinner party; her eyes lit up like she had just won the lottery!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Brussels Sprouts: Choose fresh, firm Brussels sprouts for the best flavor; they should be bright green with minimal blemishes.
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Carrots: Opt for medium-sized carrots; they are sweeter and roast beautifully when sliced into even rounds.
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Olive Oil: Extra virgin olive oil works best here; it enhances flavors while adding richness.
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Salt: Sea salt or kosher salt will enhance the natural sweetness of the vegetables.
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Pepper: Freshly cracked black pepper adds depth; adjust according to your spice tolerance.
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Garlic Powder: A pinch of garlic powder elevates the flavor profile without being overpowering.
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Thyme (optional): Fresh thyme adds an aromatic touch; it pairs perfectly with roasted veggies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Set your oven to 425°F (220°C) and grab a large baking sheet. This high heat will ensure crispy edges on those veggies.
Prepare the Vegetables: Trim the ends off the Brussels sprouts and slice them in half. Peel and chop the carrots into even chunks. Aim for uniformity to ensure even roasting.
Toss with Seasoning: In a large bowl, combine the veggies with olive oil, salt, pepper, garlic powder, and thyme if using. Honey garlic chicken with veggies Toss until everything is evenly coated.
Spread on Baking Sheet: Lay the seasoned vegetables out on the baking sheet in a single layer. Veggie loaded vegetable soup Crowding them can lead to steaming instead of roasting—no one wants soggy veggies! Cozy vegetable soup. For more inspiration, check out this more delicious recipes recipe.
Roast Until Golden Brown: Roast in the preheated oven for about 25-30 minutes. Stir halfway through until they’re golden brown and tender but still have a slight crunch.
Serve & Enjoy!: Once done, remove from the oven and let cool slightly before serving. They’re best enjoyed warm but also taste great at room temperature!
This roasted carrots and Brussels sprouts recipe is sure to become a staple in your household—enjoy every delicious bite!
You Must Know
- This Roasted Carrots and Brussels Sprouts Recipe is not only simple but bursting with flavor
- The caramelization of the veggies creates a delightful sweetness, making it a perfect side dish for any meal
- Just the right amount of seasoning elevates their natural taste without overpowering them
Perfecting the Cooking Process
Start by preheating your oven to 425°F. Chop carrots and Brussels sprouts evenly to ensure they roast uniformly, allowing for a crispy texture and flavor-packed experience.
Add Your Touch
Feel free to experiment by adding garlic or balsamic vinegar for an extra flavor boost. You can also swap in sweet potatoes or parsnips for variety and deliciousness.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through for optimal crispiness.
Chef's Helpful Tips
- Achieving the perfect roasted vegetables requires attention to detail
- Don’t overcrowd the baking sheet to allow proper air circulation
- Tossing them halfway through ensures even roasting, enhancing their flavors while keeping that delightful crunch intact
Sometimes, I whip up these Roasted Carrots and Brussels Sprouts when friends come over—everyone raves about how delicious they are, and I can’t help but feel like a culinary wizard!
FAQ
How long do I roast carrots and Brussels sprouts?
Roast them for about 25-30 minutes until they’re tender and caramelized.
Can I use frozen vegetables for this recipe?
Using fresh vegetables yields better flavor and texture than frozen options.
What seasonings work best with roasted veggies?
Olive oil, salt, pepper, and garlic complement roasted carrots and Brussels sprouts perfectly.
Roasted Carrots and Brussels Sprouts
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Roasted carrots and Brussels sprouts are a deliciously easy side dish that combines vibrant colors and rich flavors. When roasted to perfection, the natural sweetness of these vegetables shines through, creating an irresistible dish that’s perfect for any occasion—from Thanksgiving feasts to cozy weeknight dinners. With just a few simple ingredients and minimal prep time, you’ll impress your family and friends with this culinary gem.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and chopped into even chunks
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1 tsp fresh thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet.
- Trim the ends of the Brussels sprouts and slice them in half. Peel and chop the carrots into uniform chunks.
- In a large bowl, combine the Brussels sprouts and carrots with olive oil, salt, pepper, garlic powder, and thyme if using. Toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet to prevent steaming.
- Roast for 25-30 minutes, stirring halfway through until golden brown and tender yet slightly crispy.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg