Description
This Roasted Carrots and Brussels Sprouts recipe offers a simple yet flavorful way to enjoy these nutritious vegetables. Tossed in olive oil and seasoned with garlic powder, onion powder, thyme, salt, and pepper, the vegetables are roasted to golden perfection with optional hints of balsamic vinegar and sweet honey or maple syrup for a delicious caramelized touch.
Ingredients
Scale
Vegetables
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (or rosemary)
- Salt and pepper to taste
Optional Flavor Enhancers
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Prepare the vegetables: Peel and cut the carrots into 1-inch pieces. Trim the Brussels sprouts by removing any outer leaves and then cut them in half to ensure even roasting.
- Toss the vegetables: In a large mixing bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil and toss to coat evenly. Sprinkle the garlic powder, onion powder, dried thyme, salt, and pepper over them, and toss again until all the vegetables are well seasoned.
- Roast the vegetables: Spread the seasoned carrots and Brussels sprouts out on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown with crispy edges.
- Add finishing touches: Optional but recommended, during the last 5 minutes of roasting, drizzle the vegetables with balsamic vinegar and honey or maple syrup. This step adds a wonderful depth of flavor and a hint of sweetness that caramelizes beautifully.
- Serve: Remove the roasted vegetables from the oven once tender and caramelized, and serve immediately. Enjoy the contrast of textures and the robust, savory-sweet flavors.
Notes
- For even cooking, make sure the vegetables are spread out in a single layer on the baking sheet.
- You can substitute dried rosemary for thyme for a slightly different herbal flavor.
- Using honey or maple syrup is optional but enhances the caramelization process for a richer taste.
- Try adding a sprinkle of freshly chopped parsley or a squeeze of fresh lemon juice before serving for added freshness.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
