Any veggie skeptics need to try these Roasted Brussel Sprouts & Carrots – they’ll be converted in an instant!
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Were you a Brussels sprout skeptic like me? If so I get it, and have just the recipe for you! I know, I have NOT always been a fan of Brussels sprouts but eventually came around. However, it really took some time and it wasn’t until I came across dishes that were prepared with love and the right touch that opened me up.
The floodgates unlocked when I tried a shredded Brussels sprout salad, loaded with Parmesan cheese and drenched in a rich and creamy dressing. The crispy uncooked and shaved Brussels sprouts made for the perfect texture and could hold their own against the flavor-filled dressing that soaked them. Oh how I loved it. I had no idea uncooked Brussels sprouts could be so flavorful.
And then I tried them fried with a balsamic, garlic and peanut oil glaze. Oh my, they jumped up a few levels and came a long way from the basic steamed, salted and soggy memory I had of them growing up.
Show these veggies some love and step outside your comfort zone when it comes to HOW you dress them up and I promise, they will not disappoint. They might even become your new fav vegetable to work with!
Are Roasted Brussels Sprouts and Carrots Healthy?
The superstar of this recipe is the veggie. Vegetables are generally low in calories and high in nutrients. Carrots in particular are rich in beta-carotene which aids in healthy vision, skin, and immune function. They are also high in fiber, and so are Brussels sprouts!
Swap the carrots and switch up the seasoning? Absolutely!
It’s all in the BASE when it comes to roasting veggies! The fresh thyme, honey, balsamic vinegar, garlic and mustard make a great sauce for just about any roasted vegetable. However, if you didn’t have any carrots on hand or prefer a different combo to pair with the Brussels sprouts, go for it! Even if you were to simply season the Brussels sprouts and replacement vegetables with my two favorites, extra-virgin olive oil and salt, it would still deliver a flavorful dish.
INGREDIENTS
- 14 ounces Brussels sprouts, halved
- 14 ounces carrots, chopped
- 2 tablespoons olive oil
- 4 teaspoons fresh thyme
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons mustard
- 1/2 clove garlic, crushed (optional)
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional toppings: crumbled cheese, toasted nuts, dried berries
INSTRUCTIONS
Prep
Preheat the oven and prepare your baking sheet to start the roasting process.
Toss
Coat the Brussels sprouts and carrots with olive oil and thyme, ensuring they’re ready for roasting.
Roast
Achieve the perfect caramelization and tenderness by roasting the veggies until golden.
Dress
Mix the dressing ingredients while the vegetables cook to drizzle over them later.
Combine
Toss the warm vegetables with the dressing and add any extra toppings before serving.
Enjoy
Serve the dish hot.
Devour!
FAQs & Tips
Not only can you double or triple this recipe, but it makes for great storage. It keeps well in the fridge for up to 3 days (but doesn’t freeze so well). To keep them crispy, I recommend you reheat them in the oven or air fryer for about 5 minutes at 400 degrees F.
Wash, trim and slice your vegetables in advance and place them in an airtight container in the fridge. Additionally, you can combine the ingredients for the glaze in a mason jar, shake it up and store it in your fridge for a few days. If the glaze solidifies (it most likely won’t if you are using my favorite EVOO) then simply heat it for a few seconds and give it a solid stir.
Serving Suggestions
These roasted brussel sprouts and carrots can be served with a wide variety of main dishes. A fresh fish like salmon or halibut would do the trick! I would recommend keeping the seasoning for the fish light and crisp such as lemon, garlic, salt, and pepper.
If you liked this recipe, check out this mashed butternut squash or roasted acorn squash for more creative ways to prepare your vegetables.
Roasted Brussels Sprouts and Carrots
Ingredients
- 14 ounces Brussels sprouts halved
- 14 ounces carrots chopped
- 2 tablespoons olive oil
- 4 teaspoons fresh thyme
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons mustard
- 1/2 clove garlic crushed (optional)
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional toppings: crumbled cheese toasted nuts, dried berries
Instructions
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Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper for easy cleanup.
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Spread the Brussels sprouts and carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, tossing to coat evenly.
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Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender.
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While the vegetables are roasting, combine honey, balsamic vinegar, mustard, optional garlic, melted butter, salt, and pepper in a bowl. Whisk to create the dressing.
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Once the vegetables are roasted, toss them with the dressing while still warm. Transfer to a serving dish and add optional toppings like crumbled cheese or toasted nuts if desired.
-
DEVOUR!
Nutrition
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