Roasted Brussels Sprouts and Carrots

Roasted Brussels Sprouts and Carrots- tender, sweet, crispy, and slightly salty. This easy sheet pan recipe is perfect for weeknight dinners, holiday feasts, or any time you crave a flavorful vegetable side dish. With simple ingredients and minimal prep time, this dish has the potential to become a family favorite.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 147 kcal per serving

Ingredients

1 lb - Brussels sprouts
1 lb - carrots
4 tablespoons - olive oil
1 tsp - sea salt
½ tsp - black pepper
2 sprig - rosemary

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.

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