Roasted carrots and Brussels sprouts are like the dynamic duo of the vegetable world, bringing sweetness and earthiness together in a way that makes your taste buds dance. Imagine the aroma wafting through your kitchen as these vibrant veggies caramelize, creating crunchy edges while remaining tender inside. warm vegetable soup recipe hearty veggie loaded soup The flavors combine in a delightful symphony, making it impossible not to sneak a few bites before serving.
I remember the first time I served this dish at a family gathering; my cousin nearly swooned with every bite. It was one of those moments where everyone paused mid-conversation, fork suspended in mid-air, just to savor the deliciousness. perfect vegan Thanksgiving sides Perfect for holiday dinners or weeknight meals, this roasted carrots and Brussels sprouts recipe will elevate any occasion and keep you coming back for more. soft and fluffy dinner rolls.
Why You'll Love This Recipe
- This roasted carrots and Brussels sprouts recipe is incredibly easy to prepare, even for novice cooks
- The combination of sweet and savory flavors will impress your guests at any gathering
- Its vibrant colors make it an eye-catching addition to any meal
- Versatile enough to complement various main courses or stand alone as a satisfying vegetarian dish
I once made this dish for Thanksgiving, and let’s just say my Aunt Martha was not expecting such a hit from veggies!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Carrots: Choose firm carrots that are bright orange for the best flavor and sweetness.
- Brussels Sprouts: Look for fresh, green Brussels sprouts that are tightly packed for optimal taste. For more inspiration, check out this Creamy Baked Brussels Sprouts recipe.
- Olive Oil: Extra virgin olive oil adds richness; drizzle generously for crispy edges.
- Salt: Kosher salt enhances flavor; feel free to adjust based on your preference.
- Pepper: Freshly cracked black pepper adds depth; don’t skimp on this essential spice.
- Honey or Maple Syrup: A touch of sweetness balances the earthy flavors beautifully.
- Dried Herbs (like Thyme or Rosemary): These herbs infuse an aromatic contrast; choose your favorite or mix them up!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This temperature is crucial for achieving that perfect caramelization.
Prepare Your Veggies: While the oven heats up, wash and peel the carrots. Cut them into even-sized pieces—about two inches long—so they cook evenly alongside the Brussels sprouts.
Combine Ingredients: In a large bowl, toss the cut carrots and halved Brussels sprouts with olive oil, salt, pepper, honey (or maple syrup), and dried herbs until everything is well-coated. For more inspiration, check out this Maple Glazed Carrots recipe.
Arrange on Baking Sheet: Spread the veggies out in a single layer on a baking sheet lined with parchment paper. Make sure they have some space; nobody likes overcrowded veggies!
Roast to Perfection: Roast in the preheated oven for about 25-30 minutes until they are tender and caramelized. Halfway through, give them a good toss so that all sides can achieve that golden-brown glory.
Savor & Serve!: Once they are done roasting, let them cool slightly before serving. Enjoy these delightful bites as a side dish or main attraction!
With each step filled with sensory delights—from rich aromas filling your kitchen to vibrant visuals—you’ll find cooking this roasted carrots and Brussels sprouts recipe fun and rewarding. Plus, it’s so simple that you’ll want to add it to your regular rotation!
You Must Know
- Roasted carrots and Brussels sprouts create a colorful, flavorful dish that pairs well with any meal
- The caramelization adds a sweet depth, making it irresistible for everyone at the table
- Perfect for weeknight dinners or holiday feasts alike!
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). Toss the veggies in olive oil and seasonings, then roast them until golden brown and tender, about 25-30 minutes. This sequence ensures even cooking and maximum flavor.
Add Your Touch
Feel free to experiment with different seasonings like thyme or rosemary. You can even add a splash of balsamic vinegar before serving for an extra zing! Customizing keeps the dish exciting every time you make it.
Storing & Reheating
Store leftover roasted carrots and Brussels sprouts in an airtight container in the fridge for up to three days. To reheat, simply pop them back in the oven at 350°F (175°C) until warmed through, maintaining their crispness.
Chef's Helpful Tips
- To achieve perfectly roasted vegetables, ensure they are cut evenly for uniform cooking
- Do not overcrowd the baking sheet; this allows proper caramelization
- Adding garlic towards the end of roasting enhances flavor without burning
Roasting these veggies reminds me of holiday gatherings where friends and family rave about my cooking skills. Their smiles and satisfied belly rubs always make it worth it!
FAQ
What other vegetables can I use in this recipe?
Feel free to mix in parsnips, sweet potatoes, or even red onions for variety.
Can I prepare this dish ahead of time?
Yes! Prep the vegetables a day prior and refrigerate until ready to roast.
How do I know when they’re done roasting?
Look for a golden-brown color and fork-tender texture; they should be caramelized but not mushy.
Roasted Carrots and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
Description
Roasted carrots and Brussels sprouts are a delightful combination of sweet and savory flavors that bring life to any meal. This easy, vibrant dish is perfect for holiday feasts or weeknight dinners, offering a satisfying crunch and caramelized goodness. You’ll love the rich aromas filling your kitchen as these vegetables transform into a colorful side that impresses everyone at the table.
Ingredients
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp honey or maple syrup
- 1 tsp dried thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil, salt, pepper, honey (or maple syrup), and dried herbs; toss well to coat.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, tossing halfway through until tender and caramelized.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg