• Lauren Humphreys

Roasted Brussels Sprouts and Rainbow Carrots

Looking for a colorful, delicious, and easy side? Oven roasted veggies are it, and I highly recommend pairing rainbow carrots with Brussels sprouts. I roast vegetables in the oven quite often, but the combination of these carrots and Brussels sprouts might be my favorite! Look at this picture—the vibrant yellow, deep purple, and varying shades of green look so pretty together!

If you are not a fan of Brussels sprouts, you can substitute with vegetables you do like. Potatoes, onions, zucchini, beets, or broccoli are all great options too. Additionally, if you are having difficulty finding rainbow carrots, regular orange carrots will work just fine. I typically purchase my rainbow carrots at Trader Joe’s and have always been pleased!

For these vegetables, I like to keep it simple in terms of flavor by adding just olive oil, salt, and coarsely ground black pepper. This actually elevates the sweet, caramelized flavors without masking the flavors of the vegetables. However, additional spices and seasonings may be added if you want more flavor!

Lastly, let’s talk about the great nutrition! Carrots, which everyone associates with Vitamin A, also provide fiber. Plus, they taste delicious as a result of the natural sugars in the carrots caramelizing when roasted! Additionally, Brussels sprouts are a good source of fiber and rich in Vitamins C and K! The leftovers (if you have any…) are great additions to salads, omelets, or warmed up eaten as-is!

Happy roasting!

Roasted Brussels Sprouts and Rainbow Carrots

4-5 large rainbow carrots, cleaned and peeled

1 pound fresh Brussels sprouts, cleaned and trimmed

3 Tbsp extra virgin olive oil

Salt and coarse ground black pepper, to taste

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper. Slice the carrots into slices. I like to slice with a bias cut by cutting on a diagonal. Depending on the size of the Brussels sprouts, slice into halves or quarters, so they are comparable in size to the carrots. In a large bowl, drizzle the olive oil over the Brussels sprouts and carrots, tossing to coat in the oil. Season with salt and pepper to your liking. Spread in a single layer on prepared baking sheet and bake for approximately 35 minutes, turning the vegetables halfway through baking. The vegetables should be tender on the inside and the edges of the Brussels sprouts should be crisp and golden brown.  

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