Spicy Garlic Herb Roasted Carrots and Brussels Sprouts
This recipe features tender-crisp carrots and caramelized Brussels sprouts roasted with a flavorful blend of spicy garlic and herbs. A simple yet delicious side dish that is perfect for any meal.
Equipment
- Large bowl
- Large baking sheet
- Oven
Ingredients
Vegetables
- 1 lb Brussels sprouts trimmed and halved
- 1 lb carrots peeled and chopped into 1/2-inch thick pieces
Seasoning
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried thyme
- 0.5 tsp red pepper flakes or to taste
- Salt and black pepper to taste
For Serving
- Balsamic glaze optional, for drizzling
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
Combine & Season
- In a large bowl, combine the trimmed and halved Brussels sprouts and the peeled and chopped carrots. Add olive oil, minced garlic, dried thyme, red pepper flakes, salt, and black pepper, then toss thoroughly to coat all vegetables evenly.
Roast
- Spread the seasoned vegetables in a single layer on a large baking sheet, ensuring not to overcrowd; use two sheets if necessary. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Remove the roasted vegetables from the oven. Drizzle with balsamic glaze, if desired, before serving.
Notes
For extra crispiness, ensure vegetables are dry before tossing with oil and spices. Adjust red pepper flakes to your preferred spice level.