Roasted Brussels Sprouts And Carrots
You'll love these Roasted Brussels Sprouts and Carrots for an easy and healthy side dish! The veggies cook up tender with a deep roasted flavor.
Servings: 6 servings
Calories: 44kcal
Ingredients
- 12 oz Brussels sprouts
- 3 carrots whole or baby carrots
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp olive oil
Instructions
- Start by preheating your oven to 400 degrees and washing the produce.
- Trim off the brown ends of the Brussels sprouts and slice the heads into quarters. Set them aside.
- Peel the carrots and then follow the same process: slice off any brown ends and cut the carrots into thin, round slices.
- Add the veggies to a bowl and top them with olive oil, salt, pepper, and garlic powder. Use a spoon to toss the Brussels sprouts and carrots in the seasonings.
- Lay out seasoned veggies on a parchment paper-lined baking sheet. Arrange into a single layer for the best roasting.
- Pop baking sheet into the oven and cook veggies for about 30 minutes. Cooking time will ultimately depend on your oven and the size of the veggie slices.
- Once they are done, remove the Brussels sprouts and carrots from the oven. They are ready to be enjoyed.
Notes
- Cutting the veggies into smaller pieces helps them to cook faster
- No need to peel if you are using baby carrots
- Add any seasonings you like to this recipe
- Veggies are ready when they can be easily pierced with a fork
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 322mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5523IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg