Amazing Roasted Brussel Sprouts And Carrots
Roast two humble veggies in one – Brussels sprouts and carrots – and toss them in a simple honey mustard balsamic dressing for a delicious side dish. Browned, crisp, and caramelized on the outside, and soft inside, they are perfect for any meal.
Equipment
- 1 Set of 3 baking trays with silicone handles
Ingredients
Ingredients
- 14 ounces Brussels sprouts washed, ends chopped off and cut in halves or lengthwise
- 14 ounces Carrots washed, peeled, chopped roughly same size as Brussels
- 2 tablespoons Olive oil to help roast the veggies
- 4 teaspoons Fresh thyme leaves pulled off the stalks (or 1 teaspoon dried thyme works too)
- 2 tablespoons Honey or maple syrup for a sweet glaze
- 1 tablespoon Balsamic vinegar for tang and depth
- 2 teaspoons Mustard to give a little zing
- ½ clove Garlic crushed, if you like a mild garlic touch (optional)
- 1 tablespoon Butter to toss the veggies in after cooking
- ½ teaspoon Salt
- ¼ teaspoon Pepper plus optional toppings like crumbled cheese, toasted nuts, or dried berries
Instructions
Instructions
- Preheat the oven to 425 degrees F after you finish prepping the veggies cause your pressure cooker kinda replaces the stove part here but you still wanna roast.
- In a big bowl, get the brussels sprouts and carrots together for a toss.
- Drizzle 2 tablespoons olive oil over them and toss good, making sure they’re coated evenly.
- Add the thyme, honey, balsamic vinegar, mustard, crushed garlic if you’re using it, salt, and pepper. Toss it all so the flavors stick to the veggies.
- Spread the mix in a single layer on your baking sheet so they roast evenly and get that caramelized edge.
- Roast in the oven for 25 to 30 minutes. Halfway through, give ’em a stir so every side gets browned and tender. When done, toss with butter for smooth richness and serve hot.
Notes
Optional toppings include crumbled cheese, toasted nuts, or dried berries. Preparing ahead: You can wash and cut the vegetables in advance, toss them with the olive oil and thyme and then cover and store in the fridge until ready to cook. You can also prepare the dressing ahead. Whisk everything together and store in the fridge covered until ready to use. When roasted, toss the vegetables with the dressing just before serving.