Description
A delightful roasted dish featuring sweet carrots and earthy Brussels sprouts, perfect as a side for any meal.
Ingredients
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (or rosemary for a variation)
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables by peeling and cutting the carrots into 1-inch pieces and halving the Brussels sprouts.
- In a large bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil and toss to coat evenly.
- Add the garlic powder, onion powder, thyme, salt, and pepper. Toss again until everything is well seasoned.
- Spread the carrots and Brussels sprouts out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- (Optional) In the last 5 minutes of roasting, drizzle with balsamic vinegar and honey or maple syrup for added flavor.
- Once the vegetables are roasted and tender, remove them from the oven and serve immediately.
Notes
For a crispier finish, consider broiling the vegetables for a few minutes at the end, but watch closely to prevent burning.
