Roasted Brussels Sprouts and Carrots

This easy vegetable side dish of roasted carrots and brussels sprouts comes together easily with a few basic ingredients.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 145kcal

1 pound Brussels sprouts halved (extra large brussels sprouts should be quartered)
1 pound carrots peeled and cut into 1-inch pieces
3 cloves garlic minced
1 1/2 tablespoons extra virgin olive oil
1 teaspoon sea salt or more to taste
Freshly ground black pepper to taste
Red pepper flakes to taste
Fresh parsley for garnish

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.

Storing: Let the vegetables cool, then store leftovers in an airtight container in the fridge for 3-4 days.

Reheating: Spread the leftover veggies on a lightly oiled baking sheet and warm at 375F until the veggies are heated through.