Brussels Sprouts and Baby Carrots
Packed with vibrant color and wholesome goodness, this Brussels Sprouts and Baby Carrots recipe is a simple yet elegant side dish that transforms humble vegetables into a stunning centerpiece. Roasted to perfection, the tender baby carrots and crispy-edged Brussels sprouts are infused with the earthy aromas of garlic and dried thyme, then elevated with a drizzle of tangy balsamic glaze. With just a few pantry staples like olive oil, salt, and black pepper, this quick-prep recipe delivers maximum flavor in minimal time, making it ideal for both weeknight dinners and festive gatherings. Add a sprinkle of Parmesan cheese for a savory finishing touch, and serve this nutrient-packed dish alongside your favorite main course for a truly satisfying meal. Perfect for fans of roasted vegetables, this recipe is a celebration of seasonal ingredients done right!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 300 g Baby carrots
- 2 tbsp Olive oil
- 3 pieces Garlic cloves
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Balsamic glaze
- 2 tbsp Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Wash and trim the Brussels sprouts by removing any yellowed outer leaves and cutting them in half. Wash and peel the baby carrots if necessary.
In a large mixing bowl, combine the Brussels sprouts and baby carrots. Drizzle with olive oil, and sprinkle with minced garlic, dried thyme, salt, and black pepper. Toss until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they have enough space to roast evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and have slightly crisp, caramelized edges.
Remove from the oven and drizzle with balsamic glaze. If desired, sprinkle with freshly grated Parmesan cheese.
Transfer the roasted Brussels sprouts and baby carrots to a serving bowl or platter. Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
