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Roasted Carrots And Brussel Sprouts

Roasted Carrots and Brussels Sprouts Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 142
Ingredients Method Notes

Ingredients
  

  • 1 lb carrots, peeled and cut into 1/2-inch thick sticks
  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp balsamic vinegar

Method
 

  1. Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss the carrots, Brussels sprouts, olive oil, garlic, salt, and pepper until coated. Spread in a single layer.
  2. Roast for 20 to 25 minutes, tossing halfway, until the carrots are tender and the sprouts are deeply browned with crispy edges.
  3. Remove from the oven, drizzle with the balsamic vinegar, toss gently, and serve immediately.

Notes

For a deeper flavor, drizzle the balsamic over the vegetables during the last 2 minutes of roasting so it reduces and thickens slightly on the pan. If the carrots are very thick, add 3 to 5 minutes to the cook time.