The bold, tangy shallot sauce drizzled over these perfectly roasted carrots and Brussels sprouts makes for a delicious side dish, bright in both color and flavor.
These days, every menu in America serves some variation of "Roasted Balsamic Brussels Sprouts with pancetta". Or bacon. Or pork belly. It's the same flavor profile over and over again. This recipe gives a lighter, brighter take on roasted Brussels sprouts, while also adding a bit more color and sweetness with the multi-colored carrots.
Roasted Carrots and Brussels Sprouts FAQs
Why slice the carrots diagonally?
Slicing the carrots diagonally allows for more available surface area to season the carrots, and allows the carrots to roast more evenly. And it looks prettier too!
How long should I roast the vegetables?
I used to stick to the "400°F for 20 minutes rule" for all my roasted vegetables, but I found that 20 minutes is a bit too long for Brussels sprouts. Overcooking the Brussels sprouts leaves them mushy, and that means no one is coming back for seconds. I let them roast for 5 minutes and then taste-tested them every 3-5 minutes until they had just a bit of "bite" left.
Why does my kitchen smell horrible when I roast Brussels sprouts?
I've made this mistake before, and it's not pretty. If your kitchen smells *less than ideal*, shall we say, when roasting Brussels sprouts, it means either they are old or they've been overcooked. That is why we check the vegetables every couple of minutes while they're roasting--so we can achieve that perfect bite!
Should I lay the Brussels sprouts face up or face down on the pan?
It all depends on the look you're going for! In the picture below, I tested out both. If you're looking for a deeper browned look (see the sprouts on the right), I sprayed the parchment paper with olive oil spray & laid the sprouts face-down. If you like the more architectural, defined look of each layer of the sprout, keep them face up (see the sprouts on the left).
The Dietitian's Nutrient Notes
As a dietitian, I love this recipe because one serving has about 20% of the fiber you need in a day. It's low in carbohydrates & calories, and still has a ton of flavor!
How many carbs are in Brussels sprouts?
Brussels sprouts have about 8g of carbs per cup and about 3.3g of fiber per cup.
How many calories are in Roasted Brussels Sprouts and Carrots?
In this recipe (sauce included), 1 cup of roasted Brussels sprout and carrots has only 75 calories. So feel free to fill up on vegetables & double your portion size!
If you're searching for a non-starchy side dish to add to your dinner, or you're just ready for a new take on Brussels sprouts, try this one out. It's a beautifully colorful accompaniment to any meal!
All my love & a little butter,
Olivia Sokolowska, MBA, RD
If you're looking for more vegetable side dishes, check out Roasted Honeynut Squash & Honeynut Squash Kale Salad.
Roasted Carrots and Brussels Sprouts
The bold, tangy shallot sauce drizzled over these perfectly roasted carrots and Brussels sprouts makes for a delicious side dish.
Ingredients
- 1 tablespoon molasses
- 1 tablespoon rice vinegar
- ½ teaspoon lime juice
- ¼ teaspoon Worchestershire sauce
- ¼ teaspoon salt
- 1 small shallot
- Fresh mint
- ¼ teaspoon red pepper flakes
- 4 whole carrots (2 cups, sliced)
- 12 oz brussels sprouts (3 cups, halved)
- Olive oil cooking spray
- Sea salt & pepper, to taste
Instructions
Prep the Sauce
1. In a small bowl, whisk together the molasses, rice vinegar, lime juice, Worcestershire sauce, and salt.
2. Mince the shallot and add 1.5 tablespoon of the minced shallot into the sauce.
3. Mince the fresh mint and add 1 teaspoon of the minced mint to the sauce. Sprinkle in the red pepper flakes and mix until fully combined.
4. Cover the sauce with plastic wrap or a lid and let sit at room temperature for 30 minutes, or if possible, overnight in the refrigerator.
Prep the Veg
5. Preheat the oven to 400° F.
6. Rinse & dry the carrots. Cut the ends off the carrots, and slice the carrots diagonally in ¼ inch thick slices.
7. Rinse & dry the Brussels sprouts and peel off any brown or discolored leaves. Carefully slice off the root end of each sprout, and then cut each sprout in half.
Roast the Vegetables
8. On a parchment-covered cookie sheet, arrange the carrots & Brussels sprouts, face-up, in one layer. Spray the vegetables evenly with cooking spray, and then crack sea salt & pepper over the top. *If you want the Brussels sprouts to brown a bit, spray the parchment paper with cooking spray & then place the sprouts face-down.
9. Place the cookie sheet in the oven & roast the vegetables, checking them every 5 minutes to make sure they don't overcook. Roast for a total of about 13-15 minutes.
10. When the vegetables are done, spoon the sauce over the top & serve hot!
Notes
*Yields 5 cups; 1 cup serving size
*Cooking time may vary depending on your oven. Taste test the vegetables every 5 minutes or so to prevent overcooked, mushy vegetables.
Nutrition Information
Yield
5Serving Size
1 cupAmount Per Serving Calories 75Total Fat 1gSaturated Fat 0gSodium 178mgCarbohydrates 15.5gFiber 4gSugar 6.5gProtein 3g
Please note that nutrition information is a computer-generated estimate and should not be interpreted as a registered dietitian's advice. Nutrition facts calculations vary based on brands, products, and serving sizes.
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