Description
Roasted Carrots and Brussels Sprouts are a vibrant and flavorful side dish that everyone will love. These vegetables are caramelized to perfection, offering a delightful balance of sweetness and savory notes. Perfect for any occasion, from weeknight dinners to festive gatherings, this dish adds a pop of color and gourmet flair to your plate. With simple preparation and minimal ingredients, you’ll have a nutritious and delicious addition to your meal in no time.
Ingredients
Scale
- 1 pound medium carrots, peeled and cut into bite-sized pieces
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the carrots and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until golden brown and tender.
- Serve warm directly from the baking sheet or transfer to plates.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 150
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, drizzle with balsamic glaze or sprinkle feta cheese just before serving.- Mix in other root vegetables like parsnips or sweet potatoes for variety.