Description
A delightful side dish featuring roasted carrots and Brussels sprouts that celebrates simplicity and brings out the vegetables’ natural sweetness.
Ingredients
Scale
- 8 carrots
- 2 pounds Brussels sprouts
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- Freshly cracked black pepper (about 10 grinds)
Instructions
- Preheat the oven to 425°F with the convection bake setting.
- Wash the carrots and Brussels sprouts under running water; scrub the carrots without peeling.
- Cut the carrots in half lengthwise and trim the ends off the Brussels sprouts, halving larger ones and leaving smaller ones whole.
- In a glass measuring cup, melt the butter and stir in olive oil, honey, and balsamic vinegar; whisk until combined.
- Drizzle the glaze over both pans of vegetables and season with salt and pepper; toss to coat.
- Arrange the vegetables cut side down on baking sheets.
- Roast in the oven for 30 to 40 minutes, checking for tenderness after 20 minutes.
- Transfer to a platter and garnish with fresh herbs before serving.
Notes
For even roasting, ensure the vegetables are not crowded on the baking sheets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 15mg
Keywords: roasted vegetables, carrots, Brussels sprouts, side dish, healthy recipes, vegetarian recipes