Roasted Brussels Sprouts and Carrots
Brussel sprouts and carrots are two vegetables that were made for each other. With caramelized flavors pairing great together and bright colors on your plate, these Roasted Brussels Sprouts and Carrots are something everyone will WANT to eat!
Servings: 6 servings
Calories: 99kcal
Cost: Recipe $4.39 / Serving $0.73
Ingredients
- ½ pound large carrots, peeled and sliced ($0.54)
- 1 pound brussel sprouts, halved or quartered ($2.98)
- ½ small onion, thinly sliced ($0.46)
- 2 tablespoons olive oil ($0.28)
- 1 teaspoon lime juice ($0.01)
- 2 teaspoon maple syrup ($0.04)
- 1 clove garlic, minced ($0.05)
- 1 teaspoon salt ($0.01)
- ⅛ teaspoon ground black pepper ($0.01)
- 1 pinch red pepper flakes ($0.01)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease.
- Prep vegetables. Place the carrots, Brussels sprouts, and sliced onion into a large mixing bowl.
- Season. Add the olive oil, lime juice, maple syrup, garlic, salt, black pepper, and red pepper flakes. Toss until evenly coated.
- Roast. Spread the vegetables into an even layer on the baking sheet. Roast for 25 minutes, stirring once halfway through if desired, until tender and lightly browned.
- Serve. Remove from the oven and serve warm.
Notes
- Vegetable size. Quarter large Brussels sprouts and halve smaller ones for even roasting.
- Make ahead. Can be roasted up to 1 day in advance and reheated before serving.
- Cleaning tips. Rinse Brussels sprouts well and remove any loose outer leaves before cooking.
- Reheating. Reheat in a 400°F oven for 8 to 10 minutes or in the air fryer for best texture.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 433mg | Potassium: 433mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6891IU | Vitamin C: 67mg | Calcium: 50mg | Iron: 1mg
