Roasted Carrots and Brussels Sprouts are a delicious and colorful side dish that perfectly complements any holiday meal. The natural sweetness of the carrots combined with the nutty flavor of Brussels sprouts creates a delightful balance, and roasting them enhances their flavors beautifully. This simple yet elegant dish is not only healthy but also adds a vibrant touch to your Christmas table!
Ingredients List
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh thyme or rosemary, for garnish (optional)
Timing
Preparing Roasted Carrots and Brussels Sprouts takes about 10 minutes of prep time and 25-30 minutes of cooking time.
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat Oven: Preheat your oven to 425°F (220°C).
Step 2: Prepare the Vegetables
- Mix Vegetables: In a large bowl, combine the halved Brussels sprouts and carrot pieces.
- Season: Drizzle with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
Step 3: Roast the Vegetables
- Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 4: Serve
- Garnish: Remove from the oven and let cool slightly. Garnish with fresh thyme or rosemary if desired before serving.
Nutritional Information
Here’s a quick glance at the nutritional profile of Roasted Carrots and Brussels Sprouts (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 21g |
| Fiber | 6g |
| Sugar | 5g |
Tips for Customization
- Add Other Vegetables: Feel free to include other root vegetables like parsnips or sweet potatoes for added variety.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat or sprinkle with your favorite herbs and spices.
- Sweeten It: Drizzle with honey or maple syrup before roasting for a sweeter flavor profile.
Storing Tips for the Recipe
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Roasted Carrots and Brussels Sprouts are a fantastic side dish that brings both flavor and nutrition to your holiday feast. Their caramelized edges and vibrant colors make them a visually appealing addition to your Christmas table. Enjoy this simple yet satisfying dish alongside your favorite main courses!
FAQs
Can I use frozen vegetables?
Fresh vegetables are recommended for the best texture and flavor, but if you only have frozen Brussels sprouts or carrots, they can work in a pinch. Just adjust the cooking time as needed.
Can I prepare this dish ahead of time?
You can prep the vegetables and season them a few hours in advance. Store them in the refrigerator until you’re ready to roast.
What main dishes pair well with these vegetables?
These roasted vegetables pair beautifully with roasted meats, holiday ham, or as part of a vegetarian spread.
Roasted Carrots and Brussels Sprouts Recipe
Ingredients
- • 1 pound Brussels sprouts, trimmed and halved
- • 1 pound carrots, peeled and cut into 1-inch pieces
- • 3 tablespoons olive oil
- • 2 teaspoons balsamic vinegar
- • 1 teaspoon garlic powder
- • Salt and pepper, to taste
- • Fresh thyme or rosemary, for garnish (optional)
Instructions
Step 1: Preheat Oven
- Preheat your oven to 425°F (220°C).
Step 2: Prepare the Vegetables
- In a large bowl, combine the halved Brussels sprouts and carrot pieces.
- Drizzle with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
Step 3: Roast the Vegetables
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 4: Serve
- Remove from the oven and let cool slightly. Garnish with fresh thyme or rosemary if desired before serving.
