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A close up shot of roasted brussels sprouts and carrots.
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Roasted Brussels Sprouts and Carrots

Super simple to make AND bursting with flavor, this roasted Brussels sprouts and carrots dish is irresistibly delicious straight out of the oven.
Course Side Dish
Cuisine American
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 4
Calories 200kcal

Equipment

Ingredients

  • 1 ½ pound brussels sprouts
  • 2 large carrots, sliced into ½ inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup

Instructions

  • Preheat oven to 425°F. Grease or line a large baking sheet for easy cleanup.
  • In a small bowl, combine olive oil and garlic powder. Add the brussels sprouts and carrots into the pan and toss with oil until evenly coated. Arrange the vegetables in an even layer with the flat sides facing down. Roast for 15-20 minutes.
  • Remove from the oven and toss with balsamic vinegar and maple syrup. Return to the oven for 5 more minutes.

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Sodium: 70mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7297IU