Can I use baby carrots for this recipe?

I tested this recipe using baby carrots, and it worked fine for the carrots with a smaller diameter. However, some of the larger carrots were a little less tender than I would have liked. So, if you would like to save a little time on prep and use baby carrots, I recommend slicing the larger ones into a 2 - 3 smaller pieces to ensure even roasting.

Can I freeze leftover roasted brussels sprouts and carrots?

Yes, you can definitely freeze any leftovers you want to save for longer than the 3 - 4 days they would last in the fridge. Just place them in an airtight food storage container or gallon size zip top freezer bag (remove as much of the air as you can from the bag before sealing). They should keep well for 3 - 4 months in the freezer.

What goes well with roasted brussels sprouts and carrots?

This is a very versatile side dish and would work great with nearly any meat or vegetarian main course. Try it with my recipes for air fryer chicken nuggets , garlic herb baked turkey meatballs , or tahini pasta .

Roasted Brussels Sprouts and Carrots

Name: Roasted Brussels Sprouts and Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound (454 g) brussels sprouts; 12 ounces (340 g) carrots; 1/4 cup (59 ml) balsamic vinegar; 3 tablespoons (44 ml) avocado or olive oil (or other neutral oil suitable for high heat, such as sunflower or safflower oil); 3 tablespoons (44 ml) maple syrup; 1 teaspoon kosher salt, or salt to taste; 1/2 teaspoon black pepper, or to taste; 1/2 teaspoon dried herbs (recommended: dried marjoram, thyme, or rosemary)

Roasted Brussels Sprouts and Carrots

roasted brussels sprouts and sliced carrots on baking pan with spatula on the side

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Brussels sprouts and carrots are roasted in a tangy and sweet glaze made from balsamic vinegar, maple syrup and herbs. This easy side dish can be made in only about 35 minutes.

Author: Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: side dish
Method: bake
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound (454 g) brussels sprouts
12 ounces (340 g) carrots
1/4 cup (59 ml) balsamic vinegar
3 tablespoons (44 ml) avocado or olive oil (or other neutral oil suitable for high heat, such as sunflower or safflower oil)
3 tablespoons (44 ml) maple syrup
1 teaspoon kosher salt, or salt to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon dried herbs (recommended: dried marjoram, thyme, or rosemary)

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Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Rinse and dry the carrots and brussels sprouts.
Remove any wilted leaves off the outside of the brussels sprouts and trim the tip off of each brussels sprout stem. Cut the trimmed brussels sprouts into quarters vertically.
Peel the skin off the carrots and slice them diagonally into approximately 1/4 inch (6.4 mm) slices.
Place the brussels sprouts and carrots onto a baking tray. Set aside.
In a small bowl, add the balsamic vinegar, oil, maple syrup, kosher salt, black pepper and dried herbs. Whisk together well to combine.
Pour the maple and balsamic glaze over the vegetables on the baking tray, scraping out any of the seasonings that may have stuck to the bottom of the bowl.
Toss the vegetables to evenly coat each piece with the glaze. Spread the vegetables out evenly. If desired, turn the cut sides of the brussels sprouts face down onto the baking tray to ensure they get a nice deep brown color.
Roast the vegetables in the preheated oven for 12 minutes. Remove the tray from the oven and stir them with a spatula or tongs. Spread them out evenly on the tray and bake for an additional 12 - 15 minutes, or until the carrots are fork-tender and the vegetables are browned to your liking.
Toss the vegetables again with the spatula or tongs, and if desired, sprinkle with additional salt and pepper.

Notes

I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, start with adding only 1/2 teaspoon in the glaze. If needed, additional salt can be sprinkled on at the end.

If you have it, flaky sea salt (such as Maldon) makes a nice finishing touch for this dish.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 227
Sugar: 18 g
Sodium: 372 mg
Fat: 10.6 g
Saturated Fat: 1.5 g
Carbohydrates: 31.5 g
Fiber: 6.3 g
Protein: 4.7 g
Cholesterol: 0 mg

Find it online: https://nibbleanddine.com/roasted-brussels-sprouts-and-carrots/