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Roasted Carrots and Brussels Sprouts

A delightful side dish featuring sweet roasted carrots and crispy Brussels sprouts, enhanced with a honey-balsamic glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 8 pieces carrots Fresh, bright orange carrots, crunchy, and slightly sweet.
  • 2 pounds Brussels sprouts Green and firm, these little gems have a slightly bitter, nutty flavor.
Glaze
  • 1 Tablespoon butter (melted) Adds a rich, creamy texture to the glaze.
  • 2 Tablespoons olive oil A smooth, fragrant oil that brings Mediterranean warmth.
  • 1 Tablespoon honey Natural sweetener that enhances the carrots' sweetness.
  • 1 Tablespoon balsamic vinegar Offers a tangy complexity that balances the sweetness.
  • 1 teaspoon kosher salt Enhances flavors and pulls everything together.
  • 10 grinds fresh black pepper Adds a wonderful aroma and bite.

Method
 

Preparation
  1. Preheat the oven to 425°F with the convection bake setting.
  2. Wash the carrots and Brussels sprouts thoroughly. Scrub the carrots gently and slice off the ends. Cut each carrot in half lengthwise. Trim the ends of the Brussels sprouts and slice them in half lengthwise.
  3. Arrange the vegetables on separate large baking sheets to avoid crowding.
Prepare the Glaze
  1. In a glass measuring cup, melt the butter in the microwave. Stir in the olive oil, honey, and balsamic vinegar, whisking together to create the glaze.
Coat the Vegetables
  1. Drizzle the glaze generously over the vegetables. Season with kosher salt and freshly ground black pepper, and toss everything together to ensure even coating.
Roasting
  1. Make sure the cut sides of the vegetables face down on the baking sheets. Place the sheets in the preheated oven and roast for about 30 to 40 minutes.
  2. Check for doneness after 20 minutes, aiming for a tender texture and a beautiful caramelized color.
Serving
  1. Remove from the oven and arrange the roasted vegetables on a serving platter. Optionally, sprinkle with fresh chopped herbs like thyme, rosemary, or sage.

Notes

Cut all vegetable pieces evenly for even cooking. Consider adding minced garlic for extra flavor. Try mixing in sweet potatoes or beets for added sweetness and color. Store leftovers in an airtight container for up to three days.