Name: Roasted Brussels Sprouts and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 1 lb carrots; 4 tablespoons olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 2 sprig rosemary

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Roasted Brussels Sprouts and Carrots

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Ingredients

Warning0 allergens identified

Roasted Brussels Sprouts and Carrots

1 lb Brussels sproutstrimmed and halved

1 lb carrotspeeled and cut into smaller pieces

4 tablespoons olive oil

1 tsp sea salt

½ tsp black pepper

2 sprig rosemaryor 1 teaspoon dried rosemary

Instructions

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Instructions

Start by preheating your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Drizzle the surface with olive oil.

Peel the carrots and cut them into similar sizes.

Cut the very ends of the brussels sprouts off and slice through the center of the core. Then, depending on the size of the brussels sprouts, you want to cut them in half or quarters or leave them whole if they are the smaller sprouts.

Spread them onto a baking sheet lined with parchment paper or aluminum foil. Arrange the Brussels sprouts and carrots in a single layer for even cooking.

Be sure to place brussels sprouts on the cut side down.

Roast in the preheated oven for approximately 25-30 minutes until they're tender and have developed a golden brown, crispy exterior.