Leftovers then breakfast

Roasted Brussels Sprouts and Carrots

Roasted Brussels Sprouts and Carrots are the perfect side dish to any main dish.  The sweetness of the carrots mixed with the crunchy texture of the sprout leaves makes this veggie side dish perfect for weeknight dinners.

This delicious vegetable side dish is my favorite way to serve sprouts and carrots.

Crunchy & Delicious!


Step 1

Trim and quarter the brussels sprouts. Peel the carrots and cut into ½ inch slices. Place veggies in a large bowl.

Drizzle in the olive oil, vinegar, minced garlic, salt, and pepper. Toss to coat. Spread in a single layer on the prepared baking sheet.

Step 2

Roast in the oven for 18-20 minutes or until fork tender. Remove and drizzle with the honey. Toss to coat.

Step 3

For the full recipe and detailed instructions, please see the recipe card.

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