Roasted Brussels Sprouts and Carrots
Roasted Brussels Sprouts and Carrots- tender, sweet, crispy, and slightly salty. This easy sheet pan recipe is perfect for weeknight dinners, holiday feasts, or any time you crave a flavorful vegetable side dish. With simple ingredients and minimal prep time, this dish has the potential to become a family favorite.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 pound large carrots peeled and cut into smaller pieces
- Four tablespoons of olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 springs of rosemary 1 teaspoon dried rosemary
Instructions
- Start by preheating your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Drizzle the surface with olive oil.Four tablespoons of olive oil
- Peel the carrots and cut them into similar sizes.
- Cut the very ends of the brussels sprouts off and slice through the center of the core. Then, depending on the size of the brussels sprouts, you want to cut them in half or quarters or leave them whole if they are the smaller sprouts.1 pound Brussels sprouts
- Spread them onto a baking sheet lined with parchment paper or aluminum foil. Arrange the Brussels sprouts and carrots in a single layer for even cooking.1 pound large carrots, 1 teaspoon sea salt, 2 springs of rosemary, ½ teaspoon black pepper
- Be sure to place brussels sprouts on the cut side down.
- Roast in the preheated oven for approximately 25-30 minutes until they're tender and have developed a golden brown, crispy exterior.
Nutrition
Calories: 64kcalCarbohydrates: 14gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 459mgPotassium: 539mgFiber: 5gSugar: 5gVitamin A: 13201IUVitamin C: 69mgCalcium: 58mgIron: 1mg
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