These Roasted Brussels Sprouts and Carrots are an incredible holiday side dish recipe. Tossed in garlic brown butter and roasted to a delicious perfection, these veggies are always a hit!
Servings : 6
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Ingredients
6tablespoonsbutter
5clovesgarlic,minced
4largecarrots,cut into 1-inch chunks
4cupsbrussels sprouts, halved
½teaspoonsalt,or to taste
¼teaspoonfresh ground pepper,or to taste
chopped fresh parsley,for garnish
Instructions
Preheat oven to 400˚F.
Arrange the chopped carrots and halved 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 the butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Cook for 5 to 7 minutes or until the butter is lightly browned, stirring frequently and skimming foam as necessary. Do not burn the garlic. Turn down the heat if needed.
Remove the browned butter from the heat and pour it over the vegetables; season with salt and pepper and stir until thoroughly combined.
Roast for 30 to 35 minutes or until the veggies are tender.
Even Cooking: Make sure the carrots are cut into 1-inch pieces. This helps the veggies cook evenly and at the same rate.
Don't Crowd the Pan: Arrange the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting.
Watch the Garlic: When browning the butter with garlic, keep a close eye on it to prevent it from burning, as it can quickly turn bitter. Cook it over medium heat and turn it down if the garlic starts browning too quickly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts recipe, holiday side dish, how to roast carrots, thanksgiving side dish