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Sweet & Savory Roasted Carrots and Brussels Sprouts

Sweet & Savory Roasted Carrots and Brussels Sprouts

35 MIN

You’ve seen this combo around these parts before. Hey, if it ain’t broke. Roasted is my favorite way to eat both of these vegetables. A bit of real maple syrup enhances the natural sweetness of the carrots and mellows out the slight bitterness of Brussels sprouts. This no-fuss side dish pairs well with roasted pork and chicken.

  • 3 tablespoons olive oil
  • 1 tablespoon real maple syrup
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into 1/2-inch coins
  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper (optional but makes for much easier clean-up).
  2. In a small dish, mix together the first five ingredients (olive oil through black pepper).
  3. On the sheet pan, toss the Brussels sprouts and carrots together with the dressing.
  4. Roast for about 30 minutes, stirring every 10 minutes, or until carrots are fork tender.

Meal Prep Tips

Up to 4 days in advance: Peel and slice the carrots; trim and halve the Brussels sprouts. Store together in a covered container in the fridge until ready to cook.

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