Roasted Brussels Sprouts and Carrots
This roasted carrots and Brussels sprouts recipe is an incredibly easy side dish which can be prepared in under 30 minutes.
Servings 8
Calories 79kcal
Ingredients
- 1 lb brussels sprouts, quartered
- 1 lb carrots, diced into ½" cubes
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Arrange the Brussels sprouts and carrots on a baking sheet with the garlic. Add olive oil, salt and pepper, tossing to combine so the veggies are coated.
- Roast for 25-30 minutes, tossing halfway through. Remove and transfer to a serving plate.
Notes
- For easier cleanup, just place the veggies on some parchment paper.
- You know the carrots are done when you can pierce the largest part of the carrot with a fork.
- Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
- Don't overcrowd the pan or the veggies will steam instead of getting crispy.
Nutrition
Serving: 1g | Calories: 79kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 348mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g