Roasted Brussels Sprouts and Carrots
Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for Roasted Brussels Sprouts and Carrots.
Servings: 6 servings
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 1 pound carrots peeled, halved lengthwise, and cut into 1-inch pieces
- 3 tablespoons olive oil divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon red pepper flakes
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 425°F. Place the Brussels sprouts and the carrots on a large baking sheet and drizzle with 1 tablespoon of olive oil.
- Sprinkle with salt, pepper, garlic, and red pepper. Toss well to coat the vegetables. Spread the vegetables across the baking sheet and arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
- Remove from the oven and stir. Spread the vegetables across the pan again and roast an additional 5-10 minutes. Sprinkle with Parmesan cheese before serving.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 447mg | Potassium: 700mg | Fiber: 7g | Sugar: 6g | Vitamin A: 13570IU | Vitamin C: 101mg | Calcium: 111mg | Iron: 2mg