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Crispy Roasted Carrots Brussels Sprouts

Crispy Roasted Carrots Brussels Sprouts

Crispy Roasted Carrots Brussels Sprouts are your new go-to for a quick, healthy, and utterly delicious side dish that’s perfect for any occasion. This simple yet flavorful recipe transforms humble vegetables into a culinary delight everyone will rave about, making it incredibly useful for weeknight dinners and impressive entertaining alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Brussels sprouts trimmed and halved (quartered if very large)
  • 1 pound carrots peeled, trimmed, and cut into 1-inch pieces (or diagonal slices)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for extra flavor)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons balsamic glaze (for drizzling, optional)
  • 1 tablespoon fresh lemon juice (optional, for brightness)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Thoroughly wash and dry the Brussels sprouts and carrots. Trim the tough ends off the Brussels sprouts and slice them in half. If any are particularly large, cut them into quarters to ensure even cooking. For the carrots, peel them and then cut them into roughly 1-inch pieces. You can slice them diagonally for a more elegant look, but make sure they are of a similar size to the Brussels sprouts for uniform roasting.
    1 pound Brussels sprouts, 1 pound carrots
  3. In a large mixing bowl, combine the prepared Brussels sprouts and carrots. Drizzle them generously with the olive oil. Add the garlic powder, onion powder, and smoked paprika (if using). Sprinkle with salt and freshly ground black pepper to your liking. Toss everything together gently but thoroughly, ensuring each piece of vegetable is coated evenly with the oil and seasonings. This step is crucial for achieving crispy, flavorful results.
    1 pound Brussels sprouts, 1 pound carrots, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, salt, freshly ground black pepper
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them, preventing them from getting crispy. If your pan is too full, use two baking sheets. Ensure there is a little space between each piece to allow for proper air circulation.
  5. Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, and the Brussels sprouts are tender on the inside with beautifully crispy, browned edges. About halfway through the cooking time (around 15 minutes), carefully remove the baking sheet from the oven and give the vegetables a good toss or shake to ensure even browning on all sides.
  6. Once roasted to perfection, carefully remove the baking sheet from the oven. For an extra layer of flavor and a touch of sweetness, drizzle the vegetables with balsamic glaze. If you prefer a brighter, fresher taste, a squeeze of fresh lemon juice is also a wonderful addition. Garnish with chopped fresh parsley just before serving for a pop of color and freshness. Serve immediately as a delicious side dish.
    2 tablespoons balsamic glaze, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 375°F (190°C) oven for about 5-10 minutes.