Roasted Brussels Sprouts and Carrots
User Reviews
5
Roasted Brussels Sprouts and Carrots
Description
This recipe involves quartering large Brussels sprouts and cutting carrots into uniform 1-inch pieces before tossing them with minced garlic and olive oil. Seasoned with salt, freshly ground black pepper, and red pepper flakes, the vegetables are spread in a single layer on a baking sheet and roasted in a hot oven until caramelized and roasted through, approximately 25 to 30 minutes. The roasting process enhances natural sweetness and provides a slight crisp exterior.
The dish is finished with a sprinkle of fresh parsley, adding a bright herbal contrast. It makes an excellent accompaniment to hearty main courses and adds variety to vegetable offerings.
Leftovers can be stored in an airtight container in the refrigerator for three to four days. To reheat, spread the vegetables on a baking sheet and warm in a moderate oven until heated through.
Ingredients
- 1 pound Brussels sprouts halved (extra large brussels sprouts should be quartered)
- 1 pound carrot peeled and cut into 1-inch pieces
- 3 cloves garlic minced
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon salt or more to taste, sea salt
- black pepper to taste, freshly ground
- red pepper flakes to taste
- parsley for garnish, fresh
Instructions
- Preheat the oven to 450 degrees Fahrenheit. While the oven heats, wash, dry and cut the vegetables, quartering the sprouts and cutting the carrots into 1-inch pieces.
- Place the vegetables and garlic in a large bowl, then drizzle the olive oil over the veggies and toss to coat evenly. Spread the vegetables in an even layer on a baking sheet lined with parchment paper or foil.
- Sprinkle the vegetables with salt, pepper and red pepper, to taste.
- Roast for 25 to 30 minutes, tossing once halfway through, until they are tender and browned. After removing the vegetables from the oven, garnish with parsley or your favorite fresh herbs before serving.
Notes
- Store cooled leftovers in an airtight container in the refrigerator up to 3-4 days.
- Reheat by spreading vegetables on a lightly oiled baking sheet and warming at 375°F until heated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 688mg | 29% |
| Potassium | 813mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 19800IU | 396% |
| Vitamin C | 104mg | 116% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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