Roasted Brussel Sprouts and Carrots
Roasted brussel sprouts and carrots are a delicious, healthy and simple side dish. Roasting these veggies brings out their natural sweetness, taking them from being ordinary vegetables to extraordinary.
Servings: 6
Calories: 106kcal
Ingredients
- 1 lb Brussel sprouts fresh, washed and ends trimmed
- 1 lb Carrots fresh, peeled and trimmed
- 2 tablespoon Olive oil
- ½ teaspoon Thyme dried
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a sheet pan with non stick cooking spray, or lay a piece of parchment paper on it.
- Wash and trim the brussel sprouts and scatter them on the prepared sheet pan.
- Cut the washed and trimmed carrots into diagonal chunks and scatter on the sheet pan with the brussels sprouts.
- Drizzle some olive oil over the brussel sprouts and carrots. Stir the vegetables to coat with oil, and season with garlic powder, dried thyme, salt, and black pepper.
- Roast in the preheated oven for 10 minutes. Remove sheet pan and turn the vegetables and roast for an additional 8 to 10 minutes, or until the vegetables are cooked the amount you prefer.
- Remove sheet pan from oven and transfer the brussels sprouts and carrots to a serving dish and serve while hot.
Notes
- If your brussel sprouts are really large, slice them in half so they cook evenly with the diagonally sliced carrot chunks.
- For a sweeter flavor, add 1 tablespoon of maple syrup or honey to the vegetables before roasting.
- Make sure to roast the vegetables only until tender with bit of a bite to them still.
- For less crispy browned brussel sprouts, roast them at a lower temperature for a longer period of time.
Nutrition
Calories: 106kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 265mg | Potassium: 541mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13208IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 1mg