Description
A delightful dish that highlights the natural sweetness of roasted carrots and Brussel sprouts, perfect as a side for any meal.
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
Instructions
- Preheat your oven to 425°F on convection bake.
- Wash the carrots and Brussel sprouts thoroughly.
- Slice off the ends of the carrots and cut them in half lengthwise. Trim the ends of the Brussel sprouts and slice them in half; keep small ones whole and cut large ones into quarters.
- Spread the vegetables on separate large baking sheets.
- In a glass measuring cup, melt the butter and then add the olive oil, honey, and balsamic vinegar; whisk together.
- Drizzle the glaze over the vegetables and season with salt and pepper. Toss well.
- Arrange the carrots and Brussel sprouts cut side down on their baking sheets.
- Roast for about 30 to 40 minutes, checking after 20 minutes if your oven runs hot.
- Once done, arrange on a platter and garnish with fresh herbs.
Notes
Use fresh vegetables for the best flavor and texture. You can customize with other root vegetables or seasonings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American