Honey Roasted Carrots and Brussels Sprouts are a delightful combination that dances on your taste buds. Imagine the sweet, caramelized aroma wafting through your kitchen as you roast these vibrant veggies until they’re tender and golden. sweet chili garlic Brussels sprouts The crunchy Brussels sprouts and juicy carrots come together in perfect harmony, creating a dish that feels like a warm hug on a chilly day.
This recipe isn’t just for Sunday dinners; it’s the kind of side dish that elevates any meal, whether it’s Thanksgiving or just a Tuesday night. I remember the first time I made Honey Roasted Carrots and Brussels Sprouts for my family. balsamic roasted Brussels sprouts Their faces lit up as if I had just handed them the keys to a candy store! The flavor explosion was met with “More, please!”—and honestly, who doesn’t love those moments?
Why You'll Love This Recipe
- This delicious recipe combines ease of preparation with a mouthwatering flavor profile that will have everyone asking for seconds
- The gorgeous colors make it visually stunning on any dinner table, ensuring it’s always a hit
- It’s versatile enough to complement any main dish, from roasted chicken to vegetarian entrees
The first time I served Honey Roasted Carrots and Brussels Sprouts, my friends couldn’t stop raving about them; they practically turned into veggie evangelists! Brussels sprouts coleslaw.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Carrots: Choose firm, fresh carrots for optimal sweetness; baby carrots work well too for quick prep.
- Brussels Sprouts: Look for bright green and compact Brussels sprouts; avoid wilted or yellowing leaves.
- Honey: Use pure honey for the best flavor; local varieties add a lovely touch specific to your region.
- Olive Oil: Extra virgin olive oil is ideal; its fruity notes enhance the overall flavor profile beautifully.
- Salt and Pepper: Use freshly cracked black pepper and sea salt to elevate the flavors of your veggies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high heat will help caramelize our veggies perfectly.
Prepare the Vegetables: Wash and peel the carrots before slicing them into even pieces. Trim the ends off your Brussels sprouts and slice them in half. Aim for uniform sizes to ensure even cooking.
Toss with Ingredients: In a large bowl, toss the prepared carrots and Brussels sprouts with olive oil, honey, salt, and pepper until well coated. Feel free to adjust honey levels based on your sweet tooth!
Spread on Baking Sheet: Transfer the vegetables onto a baking sheet lined with parchment paper. Spread them out evenly so they roast rather than steam—nobody wants soggy veggies!
Roast Until Tender: Roast in your preheated oven for 25-30 minutes or until caramelized and tender. Give them a stir halfway through roasting for even browning.
Enjoy these Honey Roasted Carrots and Brussels Sprouts hot out of the oven, where they’ll shine as both an eye-catching side dish and an unforgettable flavor experience!
You Must Know
- Honey roasted carrots and Brussels sprouts are not just tasty; they bring vibrant colors and rich flavors to your table
- The sweet and savory balance makes them a favorite side dish for any occasion, transforming simple meals into memorable feasts
Perfecting the Cooking Process
Start by roasting the Brussels sprouts first for 10 minutes, then add the carrots and honey mixture to ensure even cooking and caramelization.
Add Your Touch
Feel free to substitute maple syrup for honey or add your favorite herbs like thyme or rosemary for an aromatic twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for best texture.
Chef's Helpful Tips
- Always cut vegetables uniformly to ensure even cooking
- Keep an eye on them to prevent burning during roasting
- Experiment with different sweeteners to find your perfect flavor balance
Sometimes, my friends rave about these honey roasted goodies at dinner parties, and I can’t help but feel proud of my secret weapon in the kitchen!
FAQ
Can I use other vegetables?
Absolutely! Sweet potatoes or parsnips work beautifully alongside carrots and Brussels sprouts. maple glazed sweet potatoes For more inspiration, check out this Southern Maple Sweet Potato Casserole recipe.
How do I know when they are done?
Roast until tender and caramelized, about 25-30 minutes total, giving them a stir halfway through.
Is this recipe vegan-friendly?
Yes! Simply replace honey with agave syrup for a delicious vegan option. For more inspiration, check out this Vegan Swedish Meatballs recipe.
Honey Roasted Carrots and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
Description
Indulge in the mouthwatering delight of Honey Roasted Carrots and Brussels Sprouts—a vibrant side dish that perfectly balances sweet and savory flavors. As these vegetables roast to tender perfection, their caramelized edges release an irresistible aroma, making your kitchen feel warm and inviting. Ideal for any occasion, this recipe is sure to impress family and friends alike, transforming simple meals into memorable feasts.
Ingredients
- 1 lb carrots (about 4 medium)
- 1 lb Brussels sprouts
- 3 tbsp honey
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp freshly cracked black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots, then slice them into even pieces. Trim the ends off the Brussels sprouts and cut them in half.
- In a large bowl, toss the carrots and Brussels sprouts with honey, olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 14g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
