Roasting vegetables is a fantastic way to bring out their natural sweetness and enhance their flavor. This balsamic glazed roasted Brussels sprouts and carrots recipe is a perfect side dish that combines the caramelized goodness of roasted veggies with the tangy, slightly sweet taste of balsamic glaze. It’s a versatile dish that complements any meal, whether you’re hosting a holiday dinner or preparing a simple weeknight meal. Packed with vitamins, minerals, and fiber, Brussels sprouts and carrots not only taste delicious but are also incredibly nutritious.
In this article, we’ll guide you through the entire process of making this delightful dish, including preparation and cooking times, tips for best results, nutritional benefits, and answers to frequently asked questions. Let’s dive into this easy and flavorful recipe that will elevate your next meal!
Ingredients
- 2 cups Brussels sprouts, halved
- 2 large carrots, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Prep Time, Cooking Time, and Total Time
- Prep Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories per Serving: 120 kcal
Directions
Step 1: Preheat the Oven
The first step is to preheat your oven to 400°F (200°C). Roasting at this temperature ensures that the Brussels sprouts and carrots get nicely caramelized on the outside while staying tender inside.
Step 2: Prepare the Vegetables
Wash and dry the Brussels sprouts and carrots. Trim the ends off the Brussels sprouts and cut them in half. Slice the carrots into even pieces, roughly the same thickness as the Brussels sprouts. This will help ensure that everything cooks evenly.
Place the prepared Brussels sprouts and carrots in a large mixing bowl. Drizzle with olive oil, and add the garlic powder, salt, and pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.
Step 3: Roast the Vegetables
Line a baking sheet with parchment paper or lightly grease it with cooking spray. Spread the Brussels sprouts and carrots out in an even layer on the baking sheet, making sure they have enough space to roast properly. If the vegetables are too crowded, they will steam instead of roasting, which can affect their flavor and texture.
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through to ensure even cooking. The Brussels sprouts should be crispy on the edges, and the carrots should be tender and slightly caramelized.
Step 4: Make the Balsamic Glaze
While the vegetables are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar and honey until well combined. The glaze should be smooth and slightly thick, with a balance of sweetness from the honey and acidity from the vinegar.
Step 5: Glaze the Vegetables
Once the Brussels sprouts and carrots are done roasting, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the roasted vegetables, and toss gently to ensure that each piece is evenly coated. The glaze will add a tangy sweetness that perfectly complements the caramelized flavors of the roasted vegetables.
Step 6: Serve
Serve the balsamic glazed roasted Brussels sprouts and carrots immediately. They are best enjoyed warm, but they also make great leftovers that can be reheated or eaten cold in a salad.
Tips for Making Perfect Balsamic Glazed Roasted Brussels Sprouts and Carrots
- Don’t Overcrowd the Pan: Make sure the Brussels sprouts and carrots are spread out in a single layer on the baking sheet. This allows them to roast evenly and develop that beautiful caramelization.
- Use Fresh Vegetables: Fresh Brussels sprouts and carrots are key to achieving the best texture and flavor. Avoid using frozen vegetables for this recipe, as they tend to release too much moisture during roasting.
- Adjust the Glaze: If you prefer a sweeter glaze, you can add a bit more honey. For a tangier flavor, increase the balsamic vinegar slightly.
- Stir Halfway: Stirring the vegetables halfway through the roasting time ensures they cook evenly and develop a uniform golden-brown color.
Nutritional Benefits
Brussels sprouts and carrots are nutritional powerhouses. Brussels sprouts are rich in fiber, vitamins C and K, and antioxidants that help fight inflammation and boost the immune system. Carrots are well known for their high beta-carotene content, which supports healthy vision and skin. The addition of olive oil provides healthy fats, while balsamic vinegar and honey add flavor without the need for excess sugar or unhealthy additives.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the vegetables in advance by washing, cutting, and seasoning them, then storing them in the refrigerator until you are ready to roast. The balsamic glaze can also be made ahead of time and stored in an airtight container.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to restore their crispness.
Q: Can I use other vegetables?
A: Absolutely! This recipe works well with other vegetables like sweet potatoes, parsnips, or butternut squash. Just make sure to cut them into similar-sized pieces for even cooking.
Q: Is this recipe vegan?
A: As written, the recipe contains honey, which is not considered vegan by some. You can easily substitute the honey with maple syrup to make it completely vegan.
Variations and Additions
- Add Nuts: Toasted nuts, such as pecans or walnuts, add a delicious crunch and complement the roasted flavors well.
- Add Cheese: For a richer flavor, sprinkle some crumbled feta or grated Parmesan cheese over the roasted vegetables just before serving.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika to the seasoning mix for a bit of heat.
Benefits of Roasting Vegetables
Roasting vegetables is one of the healthiest and tastiest ways to cook them. The dry heat of the oven allows the natural sugars in the vegetables to caramelize, resulting in a rich, slightly sweet flavor that you can’t achieve through boiling or steaming. Roasting also helps retain more of the vegetables’ nutrients compared to boiling, where some vitamins can be lost in the cooking water.
Conclusion
Balsamic glazed roasted Brussels sprouts and carrots are a simple yet flavorful side dish that pairs well with a wide variety of main courses. The combination of caramelized vegetables with a sweet and tangy glaze creates a dish that is not only delicious but also packed with nutritional benefits. Whether you’re serving it for a special occasion or just a weeknight dinner, this recipe is sure to impress.
By following the steps outlined above and incorporating the provided tips, you’ll be able to create perfectly roasted Brussels sprouts and carrots that everyone will love. Feel free to experiment with additional ingredients or variations to make this recipe your own, and enjoy the process of bringing out the best flavors in these wonderful vegetables!
