Roasted Brussels Sprouts And Carrots
Made with only 6 ingredients and roasted until golden, these Brussels sprouts and carrots have the perfect balance of crisp outside and tender inside.
Servings: 4 people
Calories: 334kcal
Equipment
Ingredients
- 1 pound Brussel sprouts
- 1 pound carrots
- ½ cup olive oil
- 1 tablespoon kosher salt
- ¼ teaspoon pepper
- fresh thyme
- fresh rosemary
Instructions
- Preheat the oven to 400 degrees. Cut the stem off of the Brussels and then cut them in half or in quarters depending on how large they are. Add to a large mixing bowl.
- Wash, peel, and cut the ends off of the carrots. Cut the carrots into diagonals for easy roasting. Add to the mixing bowl.
- Drizzle the vegetables with olive oil.
- Place on a sheet pan making sure that the vegetables are spread out evenly.
- Add the herbs and sprinkle with the salt and pepper.
- Roast for 25-30 minutes until golden brown.
Notes
Serve these warm or at room temperature. Create a dipping sauce from mayonnaise, sour cream, and spices of your choice. I use Tzatziki, a Lemon Garlic Tahini Sauce, or a mayonnaise dip with onion, garlic, and thyme.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 334kcal | Carbohydrates: 21g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1851mg | Potassium: 806mg | Fiber: 8g | Sugar: 8g | Vitamin A: 19800IU | Vitamin C: 103mg | Calcium: 87mg | Iron: 2mg
