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Roasted Brussels Sprouts and Carrots

A delicious and simple side dish featuring roasted Brussels sprouts and carrots, with crispy edges and tender centers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 200 kcal

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.