Description
Roasted Brussels Sprouts and Carrots are the perfect healthy and delicious side dish. Only 6 ingredients needed for this easy side dish!
Ingredients
Scale
- 1 lb Brussels Sprouts, washed and dried
- 5 large Carrots, washed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt + more to taste if desired
- 2 tablespoons salted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Peel the large carrots and quarter, then slice into 3 to 4 inch chunks. For the Brussels Sprouts, slice just the very edge of the stem off, then cut in half through the top, down through the base of the stem. Peel any yellow or blackish leaves off and discard.
- Add the Brussels Sprouts and carrots into a large bowl and pour in olive oil. Toss to combine, coating all the veggies, then sprinkle with salt and toss again.
- Spread the Brussels Sprouts and Carrots out on the parchment paper lined cookie sheet. Face the Brussels Sprouts all the same way, either face down or face up. Bake for 12 minutes.
- Flip the Brussels Sprouts over to the opposite side and bake for another 12-13 minutes. Remove from the oven and let cool for 5 minutes.
- While the Vegetables are cooling, melt the butter in a pan on the stovetop or in the microwave. Add the veggies to a serving dish and toss with melted butter. Then, pour the honey over the vegetables and toss.
- Add salt to taste, serve and enjoy!
Notes
- Slice the Brussels sprouts in half for a better roast. If they're whole, they will take longer to cook than the carrots.
- I recommend using parchment paper under the veggies or they will stick to the pan.
- Prep Time: 5 minutes
- Cooling Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: oven roasted
- Cuisine: American