If you’re craving a vibrant, flavorful vegetable side that will steal the spotlight at any meal, let me introduce you to this Roasted Brussels Sprouts and Carrots Recipe. It’s an absolute game changer, combining the natural sweetness of perfectly roasted carrots with the satisfying, caramelized crispiness of Brussels sprouts. This dish is a celebration of simple ingredients transformed by high heat roasting, resulting in a comforting, healthy, and downright delicious dish that’s perfect for impressing guests or jazzing up a weekday dinner.
Ingredients You'll Need
Here’s where simplicity meets brilliance. Each ingredient plays a pivotal role in making this dish sing — from the earthy Brussels sprouts to the sweet, tender carrots, all tied together with olive oil and just the right amount of seasoning.
- Brussels sprouts (2 pounds): Trimmed, halved, and ready to roast for that perfect caramelized crunch.
- Olive oil (6 tablespoons): A rich, fruity base that helps achieve a crispy texture and boosts flavor.
- Carrots (3 large): Peeled and sliced diagonally to roast evenly and develop natural sweetness.
- Kosher salt (1 teaspoon): Enhances the natural flavors of the vegetables without overpowering them.
- Black pepper (½ teaspoon): Adds a gentle, warming spice that complements the sweetness perfectly.
How to Make Roasted Brussels Sprouts and Carrots Recipe
Step 1: Preheat and Prepare Your Oven
Start by heating your oven to a sizzling 450 degrees Fahrenheit. Position one rack near the bottom and one in the middle of the oven. This setup ensures even cooking and allows you to adjust the veggies mid-roast to get that perfect caramelization.
Step 2: Toss the Vegetables with Olive Oil and Seasoning
In a large bowl, combine your halved Brussels sprouts and sliced carrots. Drizzle with those 6 tablespoons of olive oil, sprinkle with kosher salt and black pepper, then toss everything together until each piece is coated in oil and seasoning. This step is key to flavor and that irresistible crispy texture you’ll love.
Step 3: Roast the Veggies in Two Stages
Spread the veggies out on a parchment-lined baking sheet, giving them ample space so they roast instead of steam. Pop them in on the lower rack for 15 minutes to start browning. Then, stir and flip everything with a spatula before moving the sheet to the middle rack. Roast for another 7 to 15 minutes until the carrots are tender and the Brussels sprouts are beautifully browned and crisp on the edges.
Step 4: Final Flavor Touches
Give your roasted veggies a taste test and sprinkle more salt or pepper if needed. For an extra layer of richness, drizzle with a little of your finest extra virgin olive oil before serving. This simple last step elevates the whole dish to a flavor-packed experience.
How to Serve Roasted Brussels Sprouts and Carrots Recipe
Garnishes
To add freshness and a delightful burst of texture, try topping your roasted Brussels sprouts and carrots with toasted nuts like sliced almonds or walnuts. A sprinkle of freshly chopped parsley or a zest of lemon brightens the plate and adds that final pop of color and flavor.
Side Dishes
This Roasted Brussels Sprouts and Carrots Recipe pairs fabulously with hearty mains such as roasted chicken, grilled steak, or a salmon fillet. It’s also a fantastic, colorful addition to a cozy grain bowl or alongside creamy mashed potatoes for a comforting meal.
Creative Ways to Present
Serve this vibrant dish family-style in a rustic wooden bowl for casual dinners or artfully arrange on a long platter with a drizzle of balsamic glaze for something a bit more elegant. It also makes a wonderful topping for warm salad greens or a savory quinoa salad to mix things up.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To keep the veggies as crisp as possible, let them cool completely before sealing and try to reheat gently.
Freezing
Though roasting provides the best texture fresh, you can freeze this dish if needed. Place cooled roasted Brussels sprouts and carrots in a freezer-safe container and store for up to 2 months. The texture may soften slightly upon thawing.
Reheating
Reheat leftovers in a preheated oven at 375 degrees Fahrenheit for about 10 minutes to restore some crispness. Avoid microwaving if you want to keep that delicious roasted texture intact.
FAQs
Can I use frozen Brussels sprouts and carrots for this recipe?
Fresh vegetables work best for roasting to achieve that crispy, caramelized exterior. Frozen veggies tend to release more moisture, which can prevent proper browning and make the dish soggy. If you must use frozen, be sure to thaw and pat them dry thoroughly before roasting.
Is it necessary to use parchment paper when roasting?
Parchment paper helps prevent sticking and makes clean-up easier, but if you don’t have any, a lightly greased baking sheet will also work just fine. Just keep an eye on the veggies to avoid them sticking or burning.
Can I add other vegetables to this Roasted Brussels Sprouts and Carrots Recipe?
Absolutely! Root vegetables like sweet potatoes, parsnips, or beets complement the flavors beautifully and roast well alongside Brussels sprouts and carrots. Just be sure to cut everything into similar sizes for even cooking.
What’s the best way to get Brussels sprouts crispy?
High heat roasting with plenty of olive oil and giving the veggies plenty of space on your baking sheet are crucial. Also, flipping halfway through ensures even caramelization, creating that coveted crispy edge.
Can I make this recipe vegan and gluten-free?
Yes! This Roasted Brussels Sprouts and Carrots Recipe is naturally vegan and gluten-free, making it a wholesome choice for various dietary needs without any substitutions.
Final Thoughts
I can’t recommend this Roasted Brussels Sprouts and Carrots Recipe enough for anyone looking to elevate their veggie game with minimal effort. It’s approachable, packed with flavor, and perfect for adding color and nutrition to any meal. Once you try it, I bet it’ll become one of your favorite go-to sides too!
Print
Roasted Brussels Sprouts and Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A simple and delicious recipe for Roasted Brussels Sprouts and Carrots, featuring crispy and tender vegetables seasoned with olive oil, kosher salt, and black pepper. This easy-to-make dish is perfect as a healthy side, bursting with roasted flavor and beautifully caramelized texture.
Ingredients
Vegetables
- 2 pounds Brussels sprouts, outer leaves removed, stems trimmed, and cut in half
- 3 large carrots, peeled and cut into ½-inch diagonal slices
Seasoning
- 6 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and position one rack on the lowest level and another in the middle of the oven to ensure even roasting.
- Toss Vegetables: In a large bowl, toss the Brussels sprouts and carrot slices with the olive oil, kosher salt, and black pepper until everything is evenly coated.
- Initial Roasting: Spread the coated vegetables out evenly on a parchment paper-lined baking sheet. Place the sheet on the lower rack and roast for 15 minutes. This helps develop the initial caramelization and cooks them through.
- Flip and Continue Roasting: Remove the baking sheet from the oven and use a spatula to flip and mix the vegetables, ensuring even browning. Then move the baking sheet to the middle rack and roast for an additional 7 to 15 minutes, or until the vegetables are tender and well browned to your liking.
- Final Seasoning and Serve: Taste the roasted Brussels sprouts and carrots, adding more salt and pepper if needed. For extra flavor and richness, drizzle your best extra virgin olive oil over the vegetables before serving. Enjoy this warm, flavorful side dish!
Notes
- For extra crispiness, avoid overcrowding the baking sheet; use two sheets if needed.
- You can substitute kosher salt with sea salt or regular table salt, adjusting to taste.
- Adding a squeeze of lemon juice or a sprinkle of Parmesan cheese after roasting can enhance the flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or stovetop for best texture.
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