Description
A simple yet flavorful side dish featuring roasted Brussels sprouts and carrots, enhanced with olive oil, garlic powder, and a hint of maple syrup.
Ingredients
Scale
- 1½ pounds Brussels sprouts, halved
- 2–3 large carrots, peeled and sliced into ½ inch pieces
- 2 tablespoons olive oil (or more as needed)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2–3 tablespoons maple syrup
Instructions
- Preheat your oven to 450°F.
- Clean, dry, and slice the Brussels sprouts in half.
- Peel and slice the carrots into equal pieces.
- Toss the Brussels sprouts and carrots in olive oil, garlic powder, salt, and pepper.
- Place the carrots and Brussels sprouts cut-side down on a sheet pan.
- Roast for 18 minutes.
- Remove the sheet pan from the oven and push all the Brussels sprouts and carrots to the middle.
- Drizzle maple syrup over the vegetables and toss to combine.
- Continue roasting for an additional 5 minutes or until the Brussels sprouts and carrots are crispy.
Notes
For best results, ensure vegetables are spaced out on the pan for even roasting. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: brussels sprouts, carrots, roasted vegetables, healthy side dish, simple recipe