Brussels sprouts and carrots – two veggies that often find their way onto dinner tables, but when roasted with a touch of lemon and garlic, they transform into a delightful dish bursting with flavor. Today, we're diving into the recipe for Lemon Garlic Roasted Brussels Sprouts and Carrots, an easy side dish with natural sweetness that elevates your vegetable game.
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Why we love this recipe
- It is a perfect delicious vegetable side dish or you can add it to your salad bowl
- It goes great with Thanksgiving turkey
- Great for picky eaters and kids because you can get them introduced to brussel sprouts that actually taste good
Ingredients
- Carrots (baby carrots work well too) - add natural sweetness to the dish, balancing the savory flavors of Brussels sprouts and providing a good source of fiber and antioxidants.
- Brussel sprouts - are low in calories and high in fiber, vitamins C and K, and various antioxidants. They are part of the cruciferous vegetable family.
- Himalayan pink salt - does not contain any microplastics when harvested
- Olive oil - heart-healthy monounsaturated fat. Used to coat the vegetables
- Garlic powder - gives a savory depth to the Brussels sprouts, enhancing the overall flavor without the need for fresh garlic cloves.
- Lemon juice - takes the bitterness out of cruciferous vegetables
How to Make This Recipe
- Preheat the oven to 400 F / 200 C.
- Wash and dry the Brussels sprouts, trim them, and slice each into three parts.
- Place them in a large bowl, season with garlic powder, olive oil, lemon juice, and salt. Coat them thoroughly.
- Transfer the Brussels sprouts to a stainless steel sheet pan.
- Peel and cut the carrots into fries. If they are regular-sized carrots, aim for about eight pieces per carrot.
- Place the carrots in the same bowl as the Brussels sprouts, coat them with olive oil, salt, and black pepper.
- Transfer the carrots to a baking sheet, arranging them in a single layer.
- Place in the oven for 20 minutes, stirring the Brussels sprouts halfway through.
- Serve as a perfect side or add them to a salad bowl.
Additions
- Drizzle with a touch of maple syrup for a hint of natural sweetness.
- Try a balsamic vinegar glaze for a tangy twist.
Variations
- Mix in roasted sweet potatoes or green beans for a medley of roasted veggies.
- Add some red onion to the mix for enhanced flavor
- Toss in a handful of salty bacon or top with grated Parmesan cheese for added flavor
- Roast with herbs like dried rosemary or Italian seasoning
Storage
- Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FAQ Section
Absolutely! Adjust the cooking time to around 25-30 minutes at medium heat for deliciously crispy Brussels sprouts and tender carrots.
Of course! Experiment with red onions, cut into smaller pieces, for a burst of color and flavor.
Ensure the veggies are spread in an even layer on the baking sheet, and don't be afraid to let them get golden brown – it adds to the deliciousness!
Try this easy sheet pan side dish at your next holiday dinner or for quick weeknight meals. Find your favorite way to enjoy these roasted veggies, and don't forget to rate the recipe at the bottom of this post. For more kitchen essentials, check out our affiliate links for baking sheets and other useful tools. Happy cooking!
Sides
- Warm Mediterranean Eggplant and Bulgur Salad with Feta
- Baked Vegan Easy Lentil Patties Recipe
- Salted Garlic Crunchy Roasted Peas
- Easy Vegan Chickpea Patties Recipe
Lemon and Garlic Roasted Brussel Sprouts and Carrots
Ingredients
- 1 lb carrots
- 1 lb brussel sprouts
For the carrots
- ½ tsp Himalayan pink salt
- 1 tbsp olive oil
- ½ tsp freshly ground black pepper
For the brussel sprouts
- 1 tsp garlic powder
- 2 tbsp olive oil
- ½ lemon, juiced
- 1 tsp Himalayan pink salt
Instructions
- Preheat the oven to 400 F / 200 C.
- Wash and dry the brussel sprouts. Trim them, and then facing up, slice each into 3 parts.
- Place them in a large bowl and season with garlic powder, olive oil, lemon juice and salt and coat.
- Transfer to a stainless steel sheet pan.
- Take the carrots, peel them and cut them into fries. If it is a regular sized carrot you should get about 8 pieces from each carrot.
- Place the carrots in the same bowl you had the brussel sprouts and coat them with olive oil, salt and black pepper.
- Transfer to a baking sheet and layer them in a single layer.
- Place in the oven for 20 minutes. You can mix the brussel spouts up about half way through.
- Serve as a side or in a salad bowl.
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