Roasted Carrots and Brussels Sprouts

Roasted Carrots and Brussels Sprouts

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Vegetarian

Description

Description Caramelized carrots and Brussels sprouts with honey-balsamic glaze, perfect for festive occasions or everyday meals—simple yet vibrant.

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

  1. Preheat your oven to 400°F (200°C). Trim and halve Brussels sprouts, removing yellowed leaves.
  2. Wash and optionally peel carrots, cutting them into 1-inch thick pieces.
  3. Ensure both vegetables are dry by blotting with a towel.
  4. In a bowl, combine vegetables and drizzle with melted butter, olive oil, honey, balsamic vinegar, salt, and pepper. Toss well.
  5. Line a baking sheet with parchment and spread the veggies in a single layer.
  6. Roast for 15 minutes, then toss and return to the oven for another 15-25 minutes until the sprouts are golden and the carrots tender-crisp.
  7. Adjust seasoning and serve immediately as a vibrant side dish.

Notes

  1. Notes
  2. Ensure vegetables are properly dried for crispiness. Don’t crowd the pan to allow even roasting.