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

Roasted Brussels Sprouts and Carrots cover

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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.

Nutrition

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Tips & Tricks (5)

Cut Vegetables Uniformly 🔪
Halve Brussels sprouts lengthwise and cut carrots into similar-sized batons to ensure even roasting and consistent caramelization across all pieces.
Dry Your Vegetables First 💧
Pat Brussels sprouts and carrots completely dry with paper towels before tossing with oil—this removes excess moisture and allows them to crisp up beautifully rather than steam.
Don't Crowd the Pan 📏
Arrange vegetables in a single layer with cut-sides down on the sheet pan; overcrowding traps steam and prevents the crispy, caramelized exterior you're aiming for.
Infuse Oil with Rosemary 🌿
Warm the olive oil with fresh rosemary sprigs for 2-3 minutes before tossing vegetables to extract deeper herbal flavors that permeate the entire dish.
Finish with Fleur de Sel ✨
Sprinkle premium fleur de sel or flaky sea salt over the hot roasted vegetables immediately after cooking for a delicate crunch and refined mineral taste that enhances natural sweetness.