Crispy Roasted Carrots and Brussels Sprouts
A delicious and healthy side dish featuring roasted carrots and Brussels sprouts, enhanced with seasonings for a flavorful experience.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 150 kcal
Brussels sprouts
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups carrots, peeled and sliced into 1/4-inch thick rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- to taste fresh parsley, chopped (for garnish)
Preheat your oven to 425°F (220°C).
Trim the Brussels sprouts and cut them in half. Peel and slice the carrots into 1/4-inch thick rounds.
In a large bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and black pepper. Toss until well-coated.
Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
Check for doneness; they should be golden brown and crispy. Optionally, drizzle balsamic vinegar during the last 5 minutes of roasting.
Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Calories: 150kcalProtein: 3gSodium: 300mg
Keyword healthy, roasted, vegetables