Description
A colorful mix of roasted carrots and Brussels sprouts, caramelized in the oven and finished with a drizzle of balsamic. A versatile side dish perfect for entertaining.
Ingredients
Scale
- 2 cups carrots (rainbow if available), peeled and julienned
- 2 cups Brussels sprouts, halved
- 1 tablespoon extra virgin olive oil
- 1 tablespoon traditional balsamic vinegar (plus more for finishing)
- sea salt
- cracked black pepper
Instructions
- Prep the Veggies : Wash, trim, and cut vegetables into even sizes for even roasting.
- Season & Toss : In a large bowl, toss carrots and Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
- Roast : Spread in an even layer on a parchment-lined baking sheet. Roast at 400°F for 20 – 25 minutes, flipping halfway through, until tender and golden brown on the edges.
- Finish & Serve : Drizzle with a touch of extra balsamic vinegar just before serving.
Equipment
10-Piece Glass Nesting Bowl Set
Buy Now →
Buy Now → 
Stainless Steel Baking Sheet + Rack Set
Buy Now →
Buy Now → Notes
- Swap in seasonal vegetables like parsnips, squash, or cauliflower.
- For extra flavor, add a sprinkle of fresh thyme or rosemary before roasting.
- Roast on two baking sheets if doubling for a larger group.
- Do not crowd on the baking sheet. You want to roast and not steam.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American