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Roasted Carrots and Brussel Sprouts

A delightful dish combining the natural sweetness of carrots and the earthiness of Brussel sprouts, making it a perfect side for any family meal or festive gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 8 pieces carrots Fresh, crisp carrots that provide natural sweetness.
  • 2 pounds Brussel sprouts Mini cabbages that are nutty and slightly bitter.
Glaze
  • 1 tablespoon butter (melted) Adds a luxurious, creamy element.
  • 2 tablespoons olive oil Enhances the overall taste.
  • 1 tablespoon honey Caramelizes beautifully.
  • 1 tablespoon balsamic vinegar Offers a tangy depth.
  • 1 teaspoon kosher salt Essential for flavor enhancement.
  • 10 grinds fresh black pepper Provides subtle spiciness.

Method
 

Preparation
  1. Preheat your oven to 425°F using the convection bake setting.
  2. Wash the carrots and Brussel sprouts thoroughly. Scrub the carrots under running water. Trim off the ends of the carrots and cut them in half lengthwise. For the Brussel sprouts, remove the ends and slice them in half lengthwise.
  3. Spread the carrots and Brussel sprouts onto separate large baking sheets.
Making the Glaze
  1. In a glass measuring cup, melt the butter in the microwave. Add the olive oil, honey, and balsamic vinegar, whisking them together until well combined.
Roasting
  1. Drizzle the glaze over both pans of vegetables. Season with salt and freshly ground black pepper. Toss everything together to ensure each piece is well-coated.
  2. Arrange the carrots and Brussel sprouts with the cut sides facing down. Place the baking sheets in the preheated oven and roast for about 30 to 40 minutes.
  3. Check at the 20-minute mark. The vegetables should be soft yet not mushy, and beautifully browned.
Serving
  1. Arrange the roasted carrots and Brussel sprouts on a serving platter. Sprinkle with chopped herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the roasted vegetables for up to 2 months, but they may lose their crispiness.