Herb-Roasted Brussels Sprouts and Carrots
Need a quick vegetable side dish for a weeknight dinner, holiday, or meal prep? Look no further than these herb-roasted Brussels sprouts and carrots. Crispy, caramelized Brussels sprouts and tender carrots are a match made in veggie heaven.
Servings: 4
Calories: 179kcal
Equipment
- 1 large bowl
- 1 chef's knife
- 1 cutting board
- 1 large baking sheet
- parchment paper (optional, for easy cleanup)
- oven
Ingredients
- 1 ½ lb Brussels sprouts
- 1 ½ lb carrots (about 7 medium)
- 1 tbsp olive oil
- 2 tbsp fresh thyme or rosemary (finely chopped)
- 1 tsp salt (or more, to taste)
- 1 tsp pepper (or more, to taste)
Instructions
- Preheat the oven to 425°F.
- Soak Brussels sprouts in a bowl of cold water to soften them and remove dirt. Meanwhile, wash and peel carrots, then chop them into 1-inch slices on the bias (diagonally).
- Cut the ends off of the Brussels sprouts, then slice them in half lengthwise.
- Add sliced carrots and Brussels sprouts to a large bowl. Drizzle with olive oil, toss, then add, fresh herbs, salt, and pepper. Toss again, then spread on a large baking sheet. Make sure there is room between the vegetables.
- Roast at 425°F for 20 minutes, stir, then continue roasting for another 20 minutes, or until vegetables are fork-tender and browned. Season to taste and enjoy as a side dish!
Notes
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
Nutrition
Calories: 179kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 742mg | Potassium: 1234mg | Fiber: 12g | Sugar: 12g | Vitamin A: 29868IU | Vitamin C: 160mg | Calcium: 144mg | Iron: 4mg