Easy Roasted Brussels Sprouts and Carrots Recipe
Savory balsamic roasted Brussels sprouts and carrots recipe is a perfect side dish for any meal. It is easy, healthy, and bursting with flavor. The sweet carrots and crunchy brussels sprouts are roasted with a delicious balsamic seasoning that requires a few basic ingredients.
Author: Sheeba
Equipment
Ingredients
- 20 ounces (570 grams) Brussels sprouts
- 20 ounces (570 grams) Carrots (or 2 medium)
Balsamic seasoning
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon fine sea salt
- a pinch of sugar
Garnish
- 1 tablespoon fresh parsley finely chopped
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Preheat the oven to 200°C/390°F.
Balsamic seasoning
- Whisk together in a small bowl: 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon fine sea salt and a pinch of sugar.
Chop and prep
- Trim the stems off 20 ounces (570 grams) Brussels sprouts.Remove any loose leaves and halve the brussels sprouts.
- Dice 20 ounces (570 grams) Carrots into approximately 1-inch cubes.
- Place the veggies in a large bowl.
- Add the balsamic seasoning and toss gently until all the pieces are covered.
- Keep aside for 10 minutes for the flavors to be absorbed.
Roast the veggies
- Line a rimmed baking sheet with parchment paper.
- Spread out the carrots and brussels sprouts in a single layer.
- Bake for 20 to 25 minutes, depending on how tender you want the oven-roasted vegetables.
- At the 10-minute mark, take out the sheet pan and toss the veggies. This will ensure even cooking.
- Garnish with 1 tablespoon fresh parsley and enjoy.
Video
Notes
- Brussels sprouts: The size of the brussels sprouts should be uniform. Halve the smaller sprouts and quarter the large ones.
- Salting: Sprinkle a large pinch of black pepper and salt before popping the tray into the oven. This gives a BIG BOOST to the flavors of both brussels sprouts and carrots.
- Cooking time: Roasting time depends entirely on how small you chopped the veggies and how fresh they are.
- For more tips and tricks: See the post above.
Nutrition Facts
Easy Roasted Brussels Sprouts and Carrots Recipe
Amount per Serving
Calories
197.6
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1.1
g
7
%
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
5.2
g
Sodium
718.6
mg
31
%
Potassium
1065.5
mg
30
%
Carbohydrates
29.8
g
10
%
Fiber
10
g
42
%
Sugar
11.3
g
13
%
Protein
6.6
g
13
%
Vitamin A
25290.7
IU
506
%
Vitamin C
132.1
mg
160
%
Calcium
117.1
mg
12
%
Iron
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.