Roasted Brussels Sprouts and Carrots
Roasted Brussels sprouts and carrots simply tossed with olive, salt, and pepper is a simple but delicious side dish that pairs perfectly with any main course!
Servings: 6
Ingredients
- 2 pounds brussels sprouts outer leaves removed, stems trimmed, and cut in half
- 6 tablespoons olive oil
- 3 large carrots peeled, cut into 1/2-inch diagonal slices
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 450f and set one rack on the lowest level and one in the middle of the oven.
- Toss brussels sprouts and carrots with the olive oil, salt, and pepper. Spread the veggies out onto a parchment paper lined baking sheet.
- Roast the veggies for 15 minutes on the lower level then remove from the oven and flip and mix together with a spatula. Next, return to the oven on the middle level and roast for another 7-15 minutes or until tender and well browned.
- Taste test the brussels sprouts and if needed add more salt and pepper to taste. Drizzle your best extra virgin olive oil on top of the veggies and serve. Enjoy!
Notes
- The exact cooking time will vary based on the size of the brussels sprouts.
- A squeeze of lemon juice or a grating of Pecorino or parmesan once out of the oven are easy delicious additions.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 200kcal | Carbohydrates: 17.4g | Protein: 5.5g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 451mg | Potassium: 705mg | Fiber: 6.6g | Sugar: 5.1g | Calcium: 64mg | Iron: 2mg