This roasted brussels and carrots dish makes the perfect colorful side for your dinner table. Whether it is a holiday or a simple Sunday dinner, this dish will be a pleaser!
Simple ingredients coming together for big flavor! Sometimes, the simpler the recipe the bigger the flavor. That is the case with this dish. I just LOVE roasting vegetables!
Brussels
Carrots
Shallots
That.is.it!
Chop, roast, eat. I am telling you it doesn’t get any more simple!
If you are making this around the holidays, you can enlist the help of your kids for this recipe. They can easily peel back the outside leaves on the brussels of needed. If your kids are older, they can help chop and cut the vegetables!
Roasted Brussels and Carrots
Ingredients
- 1 small bag of brussels about 4 cups
- 5 large carrots
- 1/2 c shallots
- 1 T oil
- salt and pepper
Instructions
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Wash all vegetables. Cut the ends off the brussels and slice in half.
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Peel carrots and slice into 2-3 inch strips.
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Peel and cut shallots into 1 inch strips.
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Place on a roasting sheet, mix with 1 T oil and season with salt and pepper.
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Roast at 400 F for 20 minutes.
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ENJOY!
I love veggies. I was a vegan for five years. Then a vegetarian for seven, thinking going back to a vegan in 2018. Currently vegan til 6. Brocolli and sweet potatoes are at the top
I never have been able to tolerate brussel sprouts. Maybe this would change my mind.
This would be an awesome side dish for Thanksgiving. I love all the colors and fresh veggies!
My kids would love this. They’re all about the veggies.
I get new ideas from your blog so often. This dish like your other dishes looks tasty as well as healthy. I am going to try this dish too.