Introduction
Looking for a delicious way to get more vegetables into your diet? These Roasted Brussels Sprouts and Carrots are about to become your new favorite side dish. I’ve perfected this recipe to bring out the natural sweetness of the carrots while achieving that perfect crispy-edged, tender-centered Brussels sprout that even vegetable skeptics will love. The beauty of this dish lies in its simplicity – just a few ingredients transform into something truly spectacular in the oven.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar (optional)
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving those perfectly caramelized edges.
- Wash and trim the Brussels sprouts, cutting any large ones in half. Make sure they’re completely dry to ensure proper roasting.
- Cut carrots into uniform pieces about 2 inches long and ½ inch thick. Try to keep them similar in size for even cooking.
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the vegetables on a large baking sheet in a single layer. Avoid overcrowding to ensure proper roasting.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.
- If using, drizzle with balsamic vinegar and sprinkle with fresh thyme before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 4-6 as a side dish
Recipe Notes
For the best results, keep these helpful tips in mind:
- Make sure your Brussels sprouts are completely dry before roasting – excess moisture will steam them instead of roasting.
- Don’t line your baking sheet with parchment paper; direct contact with the hot pan creates better caramelization.
- Cut vegetables in similar sizes to ensure even cooking.
- If your vegetables aren’t browning enough, position the rack in the upper third of the oven.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in a hot oven for 5 minutes to restore crispiness.
- For extra flavor variation, try adding a sprinkle of parmesan cheese or a handful of toasted pine nuts just before serving.
This recipe for Roasted Brussels Sprouts and Carrots is incredibly versatile and pairs well with almost any main dish. The leftovers are fantastic tossed into a grain bowl or salad for lunch the next day. Remember, the key to perfectly roasted vegetables is giving them enough space on the baking sheet and not being afraid of those crispy, caramelized edges – that’s where all the flavor lives!
Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 pound carrots cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar optional
- 2 tablespoons fresh thyme leaves or 1 teaspoon dried
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and trim the Brussels sprouts, cutting any large ones in half. Make sure they're completely dry.
- Cut carrots into uniform pieces about 2 inches long and ½ inch thick.
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the vegetables on a large baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.
- If using, drizzle with balsamic vinegar and sprinkle with fresh thyme before serving.
