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–+ servings
Crispy Roasted Brussels Sprouts and Carrots

Crispy Roasted Brussels Sprouts and Carrots for Flavorful Crunch

Enjoy a simple yet satisfying side dish with these Crispy Roasted Brussels Sprouts and Carrots, perfect for elevating any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 pound Brussels Sprouts Halved for even roasting
  • 2 medium Carrots Peeled and sliced into sticks
Seasoning
  • 2 tablespoons Olive Oil Quality extra virgin recommended
  • 1 teaspoon Salt Adjust according to taste
  • 1/2 teaspoon Black Pepper Adjust to elevate or temper flavor
  • 1 teaspoon Garlic Powder Can substitute with onion powder
Optional Addition
  • 1/4 cup Grated Parmesan Cheese Sprinkle during last 5 minutes of roasting

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • parchment paper

Method
 

Roasting Steps
  1. Preheat your oven to 425°F (220°C).
  2. Prepare Brussels sprouts by trimming ends and halving them. Peel and slice carrots into sticks.
  3. In a large mixing bowl, toss halved Brussels sprouts and sliced carrots with olive oil.
  4. Sprinkle salt, black pepper, and garlic powder over the vegetables and toss to coat evenly.
  5. Line a baking sheet with parchment paper and spread the vegetables in a single layer.
  6. Roast vegetables in the preheated oven for 20-25 minutes, tossing halfway through.
  7. If desired, sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
  8. Remove from oven and allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 100mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven for best results.

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