brussel sprout carrot recipe

Written ByJenny Smyth Posted on
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The Best brussel sprout carrot recipe

I’m so excited to share this amazing Brussels sprouts and carrot recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of tender Brussels sprouts and sweet carrots, all smothered in a rich and savory sauce, is just perfect for any occasion.

Whether you’re looking for a delicious side dish to serve at your next dinner party or a healthy and easy meal to cook up on a weeknight, this recipe is sure to please. And the best part? It’s incredibly easy to make – just toss the veggies with some oil, salt, and pepper, and roast them in the oven until they’re tender and caramelized.

Then, simply serve them hot, garnished with fresh herbs if you like. This recipe is also a great way to get in some extra veggies – both Brussels sprouts and carrots are packed with fiber, vitamins, and minerals that are essential for good health. So go ahead, give it a try, and enjoy the delicious taste of this amazing Brussels sprouts and carrot recipe!

I love serving this dish at family gatherings because it’s easy to make in large quantities and everyone loves it. My kids even ask for seconds! The best part is that you can customize the recipe to suit your taste preferences – add some garlic for an extra boost of flavor or use different spices to give it a unique twist.

This recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just need a quick and easy meal to cook up on a Tuesday night.

Roasted Brussels Sprouts and Carrots with Balsamic Glaze

4.6 from 957 votes

This simple roasted vegetable dish combines Brussels sprouts and carrots with a tangy balsamic glaze for a flavorful side. The high heat caramelizes the natural sugars, creating tender interiors and crispy edges.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

1 pound Brussels sprouts, trimmed and halved
1 pound carrots, peeled and cut into 2-inch sticks
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Glaze

3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 clove garlic, minced

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine the halved Brussels sprouts and carrot sticks.
3Drizzle with olive oil, then sprinkle with salt and black pepper.
4Toss well until all pieces are evenly coated.
5Spread the vegetables in a single layer on a large baking sheet.
6Roast for 20 to 25 minutes, stirring halfway through, until the Brussels sprouts are tender and the edges are browned and crispy.
7The carrots should be easily pierced with a fork.
8While the vegetables roast, prepare the glaze.
9In a small saucepan over medium heat, combine the balsamic vinegar, honey or maple syrup, and minced garlic.
10Bring to a gentle simmer, then cook for 2 to 3 minutes until the glaze thickens slightly and coats the back of a spoon.
11Remove from heat.
12Transfer the roasted vegetables to a serving dish.
13Drizzle the balsamic glaze over the top and toss gently to coat.
14Serve warm, garnished with optional fresh parsley if desired.

🔧Equipment

Large baking sheet
Mixing bowl
Small saucepan
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 20g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 4g

📝Notes

For extra crunch, add a handful of chopped walnuts or pecans during the last 5 minutes of roasting. You can substitute maple syrup for honey to keep the dish vegan.

Watch Video Of How Roasted Brussels Sprouts and Carrots with Balsamic Glaze Works

This Brussels sprouts and carrot recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick and easy meal to cook up on a Tuesday night.

The combination of tender Brussels sprouts and sweet carrots, all smothered in a rich and savory sauce, is just perfect for serving at family gatherings or special events.

❓ Frequently Asked Questions About Roasted Brussels Sprouts and Carrots with Balsamic Glaze

1. What is the origin of Brussels sprouts?

Brussels sprouts are a type of cruciferous vegetable that originated in Belgium. They were first cultivated in the 13th century and have since become popular worldwide for their nutritious value and delicious taste.

2. Can I use frozen carrots instead of fresh?

Yes, you can use frozen carrots instead of fresh. Just thaw them according to package instructions before using.

3. How do I store leftover Brussels sprouts?

You can store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.

4. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by roasting the vegetables up to 24 hours in advance.

5. What if I don’t have any Brussels sprouts? Can I substitute with another vegetable?

You can substitute Brussels sprouts with other vegetables like broccoli or cauliflower if you prefer.

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