Roasted Vegetables with Carrots and Brussels Sprouts
A quick and colorful sheet-pan dinner featuring caramelized carrots and Brussels sprouts, served with crusty bread and creamy mashed potatoes. Finished with dried cranberries and fresh herbs for a touch of sweetness and brightness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 220
- Protein
- 4g
Ingredients
- 4 medium carrots
- 12 whole brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup dried cranberries
Instructions
- 1
Preheat oven to 425°F. Trim and halve the 12 Brussels sprouts lengthwise. Peel and slice the 4 carrots into 1/2-inch rounds.
- 2
On a baking sheet, toss the carrots and Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.
- 3
Roast for 15-20 minutes, until the vegetables are tender and browned at the edges, shaking the pan halfway through.
- 4
Remove from oven and toss with 1/4 cup dried cranberries. Serve warm with crusty bread and mashed potatoes if desired.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
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