Roasted Brussels Sprouts and Carrots
This is an easy vegetable side dish that is hearty and goes with almost any meal
Servings 4
Calories 228kcal
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- ¼ cup honey (or maple syrup)
- juice of 1 lime about 2 Tablespoons
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound Brussels sprouts, quartered
- 1 pound carrots, peeled and sliced diagonally
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together olive oil, balsamic vinegar, honey, lime juice, garlic, salt, and pepper.
- Toss in the quartered sprouts and sliced carrots.
- Spread out the seasoned vegetables onto the lined baking sheet.
- Bake at 450°F for 25-30 minutes, until the vegetables are slightly caramelized to your liking.
Notes
Makes 4-6 side dish servings.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven.
Nutrition
Calories: 228kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 399mg | Potassium: 827mg | Fiber: 8g | Sugar: 26g | Vitamin A: 19800IU | Vitamin C: 104mg | Calcium: 91mg | Iron: 2mg