Balsamic Roasted Brussels Sprouts and Carrots
Roasted Brussels sprouts and carrots with garlic and balsamic vinegar turn tender and browned in the oven. This easy vegan side dish is ready in 35 minutes and pairs well with everyday dinners and holiday meals.
Servings: 4
Calories: 83kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 clove garlic minced
- salt and pepper to taste
- ½ pound Brussels sprouts quartered
- ½ pound carrots peeled and sliced into quarter-inch coins
Instructions
- Preheat the oven to 450°F.
- To a large mixing bowl, add the olive oil, balsamic vinegar, garlic, salt, and pepper.1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar, 1 clove garlic, salt and pepper
- Add the Brussels sprouts and carrots to the bowl. Use your hands or kitchen tongs to toss well to coat the vegetables with the olive oil mixture.½ pound Brussels sprouts, ½ pound carrots
- Line a baking sheet with parchment paper for easier cleanup. Transfer the vegetables to the baking sheet and spread out in a single layer.
- Bake for 25 minutes, tossing the vegetables with the kitchen tongs halfway through, or until the vegetables are browned on the outside and tender when pierced with a fork.
Video
Notes
If you are using your oven to cook something else at the same time at 400°F or 425°F, you can roast the vegetables at that temperature, too. They will take a little longer at the lower temperature, around 30 to 40 minutes. For best results, roast veggies between 400°F and 450°F.
Leftovers can be refrigerated in an airtight container for up to 4 days and enjoyed cold or reheated in the microwave.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9900IU | Vitamin C: 52mg | Calcium: 45mg | Iron: 1mg
