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Carrots and Roasted Brussel Sprouts Recipe

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4.1 from 56 reviews

A simple and flavorful recipe featuring roasted Brussels sprouts and carrots, seasoned with smoked paprika, garlic powder, and ground coriander, then finished with a touch of maple syrup for a perfect balance of savory and sweet. This dish is ideal as a healthy side, roasting the vegetables to tender perfection with slight char for enhanced flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 4 cups halved Brussels sprouts (quarter if very large)
  • 3 large carrots, cut into batons

Seasonings and Dressing

  • 2 tbsp coconut oil, melted (divided: 1 tbsp for seasoning, 1 tbsp for tossing after roasting)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/3 tsp salt
  • 1/3 tsp ground black pepper
  • 1 tbsp maple syrup (divided: optional addition before roasting and 1 tbsp for tossing after roasting)

Instructions

  1. Preheat the oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with a silicone baking mat or parchment paper to prevent sticking and help with easy cleanup.
  2. Prepare vegetables and season: In a large mixing bowl, combine the halved Brussels sprouts and batoned carrots. Add 1 tablespoon of melted coconut oil along with smoked paprika, garlic powder, ground coriander, salt, and black pepper. Mix thoroughly to evenly coat the vegetables with the spices and oil. Optionally, add the maple syrup at this stage for a lightly caramelized flavor after roasting.
  3. Arrange on baking sheet: Spread the seasoned Brussels sprouts and carrots evenly across the prepared baking sheet to ensure even roasting and browning.
  4. Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 25 minutes, or until the Brussels sprouts are slightly charred and the carrots are tender enough to be easily pierced with a fork. Stirring once halfway through can promote even cooking.
  5. Finish with coconut oil and maple syrup: Remove the vegetables from the oven and transfer them back to the mixing bowl or a serving dish. Toss with the remaining 1 tablespoon of melted coconut oil and 1 tablespoon of maple syrup to add shine, moisture, and a touch of sweetness. Serve immediately to enjoy the best flavors and textures.

Notes

  • Use a silicone baking mat or parchment paper for easy cleanup and to prevent vegetables from sticking.
  • If you prefer less sweetness, you can omit or reduce the maple syrup.
  • Make sure to cut the Brussels sprouts and carrots uniformly so they cook evenly.
  • For a smoky depth, use smoked paprika as indicated but regular paprika can be substituted if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Find it online: https://yourdailycook.com/carrots-and-roasted-brussel-sprouts-recipe/