Description
Caramelized carrots and Brussels sprouts with honey-balsamic glaze, perfect for festive occasions or everyday meals—simple yet vibrant.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C). Trim and halve Brussels sprouts, removing yellowed leaves.
- Wash and optionally peel carrots, cutting them into 1-inch thick pieces.
- Ensure both vegetables are dry by blotting with a towel.
- In a bowl, combine vegetables and drizzle with melted butter, olive oil, honey, balsamic vinegar, salt, and pepper. Toss well.
- Line a baking sheet with parchment and spread the veggies in a single layer.
- 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.
- Adjust seasoning and serve immediately as a vibrant side dish.
Notes
Ensure vegetables are properly dried for crispiness. Don’t crowd the pan to allow even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: roasted vegetables, side dish, healthy cooking, autumn recipes, Brussels sprouts