Sweet And Spiced Roasted Brussels Sprouts And Carrots
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Sweet And Spiced Roasted Brussels Sprouts And Carrots
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Deliciously spiced and honey-sweetened roasted Brussels sprouts and carrots make the perfect side dish that pairs with just about anything.
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Ingredients
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes or more to taste
- 2 pounds Brussel sprouts 880 grams
- 6 large carrots about 512 grams
- 4 tablespoons olive oil plus 1 teaspoon, separated
- 2 tablespoons honey separated
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Instructions
- Preheat the oven to 425 °F (218 °C). Line a large baking sheet with parchment paper, set aside.
- In a small bowl, combine the spices until well blended and set aside.
- Wash the sprouts well. Trim the very ends of the Brussels sprouts without separating the leaves and slice them in half lengthwise. Leave small ones whole. Spread them out onto the lined baking sheet.
- Either scrub the carrots under running water with your hands or peel them. Slice off the ends and chop carrots the same size as the Brussels sprouts. Divide them in between the sprouts on the lined baking sheet.
- Season the vegetables equally with the combined spices.
- Drizzle one tablespoon of honey and the olive oil over the vegetables until well coated.
- Place in the preheated oven and roast for about 30 minutes until soft but not mushy.
- Remove the tray and coat the roasted vegetables with another drizzle of one tablespoon of honey and one teaspoon of olive oil. Place them back into the oven and roast for another 10 minutes or until deliciously crispy, browned, and caramelized.
- Transfer to a serving plate! Enjoy!
Equipments used:
Notes
- Helpful Tips:
- Taste test! When you think they're done, taste a carrot and a Brussels sprout. They should be soft but still with a bite, a bit al dente, and not mushy. The outer leaves of the sprouts should be deliciously crispy. Roast them another 5 minutes if you like them super crispy, but make sure not to burn the sprouts.
- You can also add some extra crushed pepper flakes to make them a tad spicier when you add the second drizzle of honey—like hot honey!
- You need a large baking sheet to hold all the vegetables in one single layer. They should all fit next to each other and not on top of each other, otherwise you will steam them, not roast them.
- Storage: Store leftovers in an airtight container for up to 5 days. Simply reheat in a microwave or over the stove. They are equally yummy when served at room temperature or cold. They are delicious with a dollop of lupini beans hummus for lunch the next day!
Nutrition Information
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Serving
1
Calories
197kcal
(10%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
470mg
(20%)
Potassium
807mg
(23%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
11521IU
(230%)
Vitamin C
132mg
(147%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 197kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 470mg | 20% |
| Potassium | 807mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 11521IU | 230% |
| Vitamin C | 132mg | 147% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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