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
Scale
- 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