20-Minute Roasted Brussels Sprouts and Carrots
This recipe for simple Roasted Brussels Sprouts and Carrots is the easiest way to bring out the natural flavors of your vegetables and get a delicious crispy texture.
Equipment
Ingredients
- 1 pound brussels sprouts
- 1 pound carrots
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Topping Ideas
- 2 cloves garlic, minced
- 2 teaspoons lemon juice or zest
- ½ teaspoon garlic and/or onion powder
- ½ teaspoon crushed red pepper
- 1 tablespoon butter dairy or plant-based
- 2 tablespoons grated Parmesan cheese or nutritional yeast
Instructions
- Preheat your oven to 425°F.
- Prep your vegetables by trimming the ends off the brussels sprouts and slicing them in half lengthwise and trimming the ends off the carrots, peeling them, and slicing them into long thin pieces (roughly ½ inch thick).
- To a large 18 x 26-inch baking sheet, add your prepared brussels sprouts and carrots. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.
- Roast for 20 minutes, tossing halfway in between. Serve hot.
Notes
- The brussels sprouts kids can be composted, and the carrot peels can be composted or used to make your own vegetable broth!
- For more recipes like this one, check out this list of best roasted vegetable recipes!