Roasted Brussels sprouts and carrots is an easy dish to make. And what a lovely pairing! It has great color and texture. Season to your tastes and enjoy a healthy side dish for lunch or dinner.
Course Dinner, Lunch, Side Dish
Cuisine American
Keyword brussels sprouts and carrots, roasted brussel sprouts and carrots, roasted brussels sprouts and carrots, roasted carrots and brussels sprouts
Prep Time 7 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Ingredients
1poundcarrots
1poundfresh Brussels sprouts
2clovesgarlicthinly sliced
1medium sweet onioncut in half, then cut into wedges
2tablespoonsolive oil
sea saltto taste
coarse ground black pepperto taste
Instructions
Preheat oven to 400 degrees F
Wash and trim ends of carrots. Cut into 1-2 inch pieces.
Wash and trim ends from Brussels sprouts. Cut them in half.
Slice and cut garlic and onion.
Put Brussels sprouts, carrots, garlic, and onion in a large bowl. Drizzle with olive oil and toss until covered.
Add salt and pepper to taste. Toss to coat. Add other seasonings if you wish.
Put vegetables on a baking sheet. You may want to line it with parchment paper or coat with olive oil to prevent the vegetables from sticking.
Roast vegetables at 400 degrees F for 25 minutes. After about 12 minutes, stir so the vegetables will roast on all sides.
Remove from oven and serve.
Brown Butter Balsamic topping (optional)
Brown 4 - 6 tablespoons butter on the stovetop over medium heat. Add 1 teaspoon balsamic vinegar and 1 clove crushed garlic.
Stir until the garlic becomes fragrant. Drizzle over the vegetables after you take them out of the oven.