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 1/2-inch diagonal slices
Seasoning
- 6 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 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.
