Roasted Carrots and Brussels Sprouts

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 4

    • About This Recipe

    “Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.”

    Ingredients

  • 1/2 lbbaby carrots, whole,par cooked
  • 1/2 lbBrussels sprout, trimmed and par cooked
  • 2teaspoonsolive oil
  • salt and pepper

    • Directions

  • Steam the brussels sprouts& carrots so they are about half cooked.
  • Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

    • Reviews

  • “Yummy veggies!! The oven does make a difference, I served it with Dancer^’s “Cod With Oregano”, my husband doesn’t like brussels sprouts but he liked this ..”

  • “Bergy, these veggies were excellant!! went perfectly with our pork roast and mashed potatoes.So easy for something so good, didn’t change a thing and thoroughly enjoyed them!!thanks for sharing another good one!!”

  • “I LOVE THESE VEGGIES!I’m not a big brussel sprout fan, but my mom LOVES them. I just eat the carrots, and still those are EXCELLENT. I always double the recipe, because me and my mom always eat it all! lol.I also added some Mrs. Dash Orginal Seasoning, and some “I Can’t Believe It’s Not Butter”Thanks for posting. I will be making it quite often. My mom is looking forward to going to the grocery store and buying more brussel sprouts. lol.”

  • “Great way to do these vegies for a change. Thanks for posting. :)”

  • “I loved that this put something I love with something that the kids like. I doubled the recipe and it was great to have a veggie that everyone ate without too much balking. I steamed them in a pan that I was going to use to make gravy. Then I put them in the roasting pan and off we went without dirtying any more dishes.”

  • “These were only meh for us. I was hoping the carrot flavor would blend well with the sprouts, but it really didn’t. The sprouts flavor overpowers the carrots. The carrots were also mushy. I like just roasting carrots w/o parboiling them, so if you prefer non-mushy carrots, I’d suggest parboiling only the sprouts.”

  • “We LOVE this and have several variations depending on the season. We’ve used carrots (delicious) and at Christmas time use pomegranate seeds to give a festive touch. We’ve also garnished with some crumbled bacon which another yummy twist!”

  • “What a great recipe—simple and delicious!I couldn’t believe how sweet the carrots tasted.This would be a good recipe for Thanksgiving dinner. Get so tired of all the veggie casseroles buried in cheese! 🙂 Thanks Bergy.”

  • “Perfect, simple veggie recipe.I steamed the veggies in the microwave, used an excellent olive oil, coarse kosher salt and fresh ground black pepper.I couldn’t believe how sweet the carrots were and the amazing flavor of the Brussels sprouts.I wouldn’t have needed anything else for dinner.These were perfect.”

  • “Wonderful!!I served these at Christmas dinner with a rib roast. I used a nice Spanish olive oil, freshly ground pepper and Kosher salt.Both my DH and his Dad raved about these!My DH doesn’t eat cooked carrots but loved these, and the brussels sprouts – divine!We will make these again and again. Thanks Bergy.”

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