Gorgeous Roasted Veggies

Roasted Carrots and Brussel Sprouts

Roasted carrots and Brussel sprouts is a delightful dish that brings out the natural sweetness of these vegetables while adding a touch of elegance to any meal. Whether you’re serving it as a side at a holiday gathering or just want to spice up your weeknight dinner, this recipe is sure to impress.

Why Make This Recipe

Roasted carrots and Brussel sprouts are not just visually appealing; they are packed with nutrients and flavor. Both vegetables are high in vitamins and minerals, making this dish a healthy choice. Plus, roasting them caramelizes their natural sugars, resulting in a rich depth of flavor that can’t be achieved through boiling or steaming. This recipe is easy to prepare, requires minimal ingredients, and is incredibly versatile, allowing you to customize it according to your taste.

How to Make Roasted Carrots and Brussel Sprouts

Making roasted carrots and Brussel sprouts is a straightforward process that anyone can master. With just a few simple ingredients and steps, you’ll have a delicious vegetable side dish that will complement any main course.

Ingredients:

• 8 carrots
• 2 pounds Brussel sprouts
• 1 Tablespoon butter (melted)
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 10 grinds fresh black pepper

Directions:

1. Preheat your oven to 425°F on convection bake, which means the fan is running.
2. Wash the carrots and Brussel sprouts thoroughly. Scrub the carrots under running water with your hands; there’s no need to peel them.
3. Slice off the ends of the carrots and cut them in half lengthwise. For the Brussel sprouts, trim their ends and slice them in half lengthwise; keep small ones whole and cut very large ones into quarters.
4. Spread each type of vegetable on separate large baking sheets to ensure even cooking.
5. In a glass measuring cup, melt the butter in the microwave. Once melted, add the olive oil, honey, and balsamic vinegar, and whisk together with a fork.
6. Drizzle the glaze over both pans of vegetables and season with salt and pepper. Toss well with your hands to evenly coat the veggies in the glaze, salt, and pepper.
7. Arrange the carrots and Brussel sprouts cut side down on their respective baking sheets.
8. Roast in the oven for about 30 to 40 minutes, or until they are soft but not mushy and are beautifully browned and caramelized. Keep an eye on them—if your oven runs hot, check on them after 20 minutes!
9. Once done, arrange the roasted vegetables on a platter and garnish with fresh chopped herbs such as thyme, rosemary, or sage.

Pro Tips for Success with Roasted Carrots and Brussel Sprouts

1. Use Fresh Vegetables: Choose firm, vibrant carrots and Brussel sprouts for the best flavor and texture.
2. Cut Evenly: Ensure that all pieces are cut uniformly to promote even cooking and browning.
3. Don’t Overcrowd the Pan: Giving the vegetables enough space on the baking sheet allows them to roast rather than steam, resulting in a better caramelization.
4. Experiment with Seasonings: Feel free to add spices like garlic powder, onion powder, or paprika for a flavor boost.
5. Keep an Eye on Cooking Time: Every oven is different, so keep an eye on your veggies to prevent burning and ensure they reach the perfect level of doneness.

Flavor Variations for Roasted Carrots and Brussel Sprouts

1. Citrus Zest: Grate in some orange or lemon zest before serving for a refreshing twist.
2. Different Sweeteners: Swap the honey for maple syrup or agave nectar if you’re looking for a vegan-friendly option.
3. Spicy Kick: Add a pinch of red pepper flakes to the glaze for some heat.
4. Nutty Addition: Toss in some toasted nuts like walnuts or pecans towards the end of the roasting for added crunch.
5. Cheesy Topping: Sprinkle with grated Parmesan cheese just before serving for a creamy and savory finish.

Serving Suggestions for Roasted Carrots and Brussel Sprouts

Roasted carrots and Brussel sprouts make a fantastic accompaniment to any main dish. Serve them alongside:

• Grilled Chicken: The sweetness of the roasted vegetables pairs beautifully with savory grilled chicken.
• Steak: A luscious steak dinner is elevated when balanced with this vibrant vegetable side.
• Pasta Dishes: Serve as part of a hearty pasta dish for an earthy, wholesome touch.
• Quinoa Salad: Mix with quinoa and your favorite herbs for a nutritious vegan meal.
• Turkey or Ham: Perfect for holiday meals, they add color and flavor to your Thanksgiving or Christmas spread.

Storage and Freezing Instructions for Roasted Carrots and Brussel Sprouts

• Refrigeration: Store any leftover roasted carrots and Brussel sprouts in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, place them in a preheated oven at 350°F until warmed through, or warm them in the microwave for quicker results.
• Freezing: You can freeze the roasted vegetables if you want to store them longer. Place them in a single layer on a baking sheet to freeze them initially, then transfer to a freezer bag. They can be kept for up to two months. Simply reheat in the oven from frozen, adding a few extra minutes to the cooking time if necessary.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|————–|———–|
| Calories | 120 |
| Protein | 3g |
| Carbohydrates| 15g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 350mg |

FAQ About Roasted Carrots and Brussel Sprouts

Can I use frozen Brussel sprouts for this recipe?

While fresh Brussel sprouts will yield the best flavor and texture, you can use frozen ones in a pinch. Just be sure to thaw and drain them well to avoid excess moisture, which can prevent proper roasting.

What herbs pair well with roasted carrots and Brussel sprouts?

Fresh herbs like thyme, rosemary, and sage complement the sweetness of the vegetables perfectly. You could also try parsley or dill for a different flavor profile.

Can I prepare the veggies ahead of time?

Yes! You can wash, cut, and season the carrots and Brussel sprouts a day in advance. Store them in the fridge until you are ready to roast them for a quick and easy side dish.

What should I do if my veggies are not browning properly?

If your veggies aren’t browning, they may be overcrowded on the baking sheet, or your oven temperature may be too low. Make sure there’s enough space for air to circulate, and consider increasing the temperature slightly or using the convection bake feature.

Are there any other vegetables that would work well in this recipe?

Yes! You can easily add or substitute other root vegetables, such as parsnips, sweet potatoes, or beets. Just be mindful that cooking times may vary, so adjust as needed for softness and caramelization.

Final Thoughts

Roasted carrots and Brussel sprouts are a wonderfully versatile dish that’s always a hit whether it’s for a casual weeknight dinner or a festive occasion. With their vibrant colors, delightful flavors, and numerous health benefits, they make a great addition to any plate. So go ahead, try this recipe out, and watch it become a staple in your cooking rotation!

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