Description
Description These caramelized roasted carrots and Brussels sprouts balance sweet honey and balsamic tang with a crispy, charred finish—an easy side that feels both elegant and effortless.
Ingredients
- 2 pounds Brussels sprouts
- 8 carrots
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 10 grinds fresh black pepper
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Instructions
- Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Quarter larger sprouts for uniformity.
- Wash and peel the carrots if desired, then cut into 1-inch-thick pieces.
- Dry both vegetables thoroughly using a towel or paper towels.
- In a large bowl, mix the Brussels sprouts and carrots with melted butter, olive oil, honey, balsamic vinegar, salt, and pepper until evenly coated.
- Line a baking sheet with parchment paper and spread the vegetables in a single layer, making sure they are not crowded.
- Roast for 15 minutes without disturbing.
- Flip the vegetables and roast for an additional 15–25 minutes, checking for tenderness and charred edges.
- Adjust seasoning if necessary and serve immediately for best texture.
Notes
- Notes
- For best results, do not overcrowd the pan and ensure the vegetables are dry before roasting.