Garlic Brown Butter Roasted Brussels Sprouts and Carrots – Incredible Holiday side dish with brussels sprouts and carrots tossed in garlic brown butter and roasted to a delicious perfection!
Aaaaand here we go! All the Holiday side-dish recipes, all the time! Starting with these roasted brussels sprouts and carrots tossed in GARLIC BROWN BUTTER.
Hey pals! How about that extra hour of sleep yesterday?! Did you use it or nah? I sure didn’t. Was up at the crack of dawn scrolling down my Facebook feed and clicking “like” on all the cat videos. That’s what Sundays were made for.
Also? Can we finally just get rid of the time-changing deal? Who wants the moon at 4:30 pm?!? NO.BODY.
And who wants these Garlic Brown Butter Roasted Brussels Sprouts and Carrots for din din? EVERY.BODY.
Which is pretty much the only thing I want to eat between now and March.
This one time… I wanted to faceplant into my Garlic Butter Roasted Carrots. Honestly. I think I make those carrots thrice a month, at the least. But since I have a very deep love for brussels sprouts, too… and garlic and butter… I decided to marry those 4-ish things together in a pan and enjoy it all in one single bite.
This recipe is basic and super simple, and it involves browning some butter, tossing a bunch of garlic in it, and then bathing your veggies with it. About 30 to 35 minutes later, you’ll be able to serve it to yourself and realize just how much you love your vegetables.
They are a tad sweet, a bit savory, of course buttery, garlicky, and crisp-tender. It’s the perfect veg side dish, you’ll see.
Important step to remember is to cut up the carrots smaller so that they will cook evenly and at the same time as the brussels sprouts. My sprouts were muuuuch smaller than usual, which is why the carrots look huge, but trust me, they were cut in about 1-inch chunks.
But seriously, you guys, once they are done, they are just so so so good. Now, please take a fork to them and eat ’em up!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 6 tablespoons butter
- 5 cloves garlic, minced
- 4 large carrots, cut into 1-inch chunks
- 4 cups brussels sprouts, halved
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- chopped fresh parsley, for garnish
Preheat oven to 400F.
Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic!
Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined.
Roast for 30 to 35 minutes, or until veggies are tender.
Remove from oven and transfer to a serving plate.
Garnish with parsley.
WW SMART POINTS: 5