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
Scale
- 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