Vegan Roasted Brussels Sprouts and Carrots
Sweet carrots and bitter Brussels sprouts are perfect complements in this easy roasted vegetable dish made with garlic and balsamic vinegar.
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, and 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 though, 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° or 425°, 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, always roast veggies between 400° and 450°.
Leftovers can be refrigerated in an airtight container for up to 5 days and enjoyed cold or reheated in the microwave. Or freeze room temperature cooked vegetables in a glass container with a lid or a freezer bag for up to 9 months. You do not need to defrost them before reheating them.
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
