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Crispy Roasted Brussels Sprouts and Carrots

A delightful side dish featuring crispy Brussels sprouts and sweet roasted carrots, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts, halved Fresh
  • 1 pound carrots, peeled and sliced into sticks Fresh
  • 3 tablespoons olive oil Use quality for best flavor
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
  • 1 teaspoon garlic powder Can substitute with onion powder for variation
  • 1/2 cup grated Parmesan cheese Optional, for non-vegans

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the Brussels sprouts and carrots, then halve the Brussels sprouts and cut the carrots into sticks.
  3. Place the vegetables in a large mixing bowl.
Seasoning and Roasting
  1. Drizzle olive oil over the vegetables, then sprinkle with salt, pepper, and garlic powder. Toss until evenly coated.
  2. Spread the vegetables in a single layer on a parchment-lined baking sheet, ensuring there's space between them.
  3. Roast in the preheated oven for about 20-25 minutes, or until Brussels sprouts are golden brown and crispy, and carrots are tender.
  4. If adding Parmesan, sprinkle it over the veggies in the last five minutes of roasting.
  5. Remove from the oven, let cool for a minute, and serve immediately.

Notes

For best results, use fresh vegetables and quality olive oil. Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes for best texture.