Description
Discover the perfect side dish with our recipe for roasted carrots and Brussels sprouts. Learn how to achieve crispy veggies packed with flavor in every bite!
Ingredients
- – 2 pounds (907 g) Brussels sprouts, outer leaves removed, stems trimmed, and cut in half
- – 6 tablespoons (90 ml) vegetable oil
- – 3 large carrots, peeled, cut into 1/2-inch (1.27 cm) diagonal slices
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) black pepper
Instructions
- Set your oven to 450°F, positioning one rack at the bottom and another in the center.
- Combine the Brussels sprouts and carrots with vegetable oil, salt, and black pepper in a large bowl. Spread them evenly on a baking sheet lined with parchment paper.
- Bake the vegetables on the lower rack for 15 minutes. Remove them, stir with a spatula, and place back in the oven, this time on the middle rack. Continue baking for an additional 7 to 15 minutes, until they are tender and nicely browned.
- Sample a Brussels sprout and adjust seasoning with extra salt and pepper if necessary. Add a touch of your finest vegetable oil over the top before serving. Enjoy your meal!
Notes
- Try enhancing the flavors by topping the roasted Brussels sprouts and carrots with Parmesan cheese or a drizzle of balsamic vinegar.
- Add a touch of sweetness by mixing in honey or maple syrup with the vegetable oil before baking.
- Experiment with adding red pepper flakes or paprika to the seasoning mix for a spicy kick.