Roasted Brussels Sprouts And Carrots With Hot Honey
Easy and ready in less than 30 minutes, these perfectly roasted Brussels sprouts and carrots are glazed with a touch of hot honey. These two veggies go together so well, and are such a great side for any quick dinner, meal-prep or a special occasion.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 1 lb1 lb1 lb Brussels Sprouts
- 5 - 6 whole5 - 6 whole5 - 6 whole Carrots
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Extra Virgin Olive Oil, or avocado oil
- 0.25 tsp0.25 tsp0.25 tsp Salt, more or less to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, more or less to taste
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 1 Tbsp1 Tbsp1 Tbsp Hot Honey, or more to taste
- 3 - 4 sprigs3 - 4 sprigs3 - 4 sprigs Parsley, chopped, optional
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 420° Fahrenheit.
- Wash and peel the carrots. Slice them in an angle or slices, not too large.
- Wash the Brussels sprouts. Cut the bottom off, then slice the sprouts in half.
- Add the veggies to the large baking sheet. Drizzle the oil, salt, pepper, garlic powder, onion powder over, and toss with your hand or a spatula until all the veggies are coated in spices.
- Distribute the veggies in one single layer, placing the Brussels sprouts cut side down. Bake for 13 to 18 minutes or until the veggies are tender but still with a small resistance when poked with a fork.
- Carefully remove the baking tray from oven, drizzle the hot honey over the veggies and toss them gently with a spatula. Add back to oven and continue roasting for 5 minutes or until veggies are cooked thru.
- Sprinkle with fresh parsley, a little more hot honey and salt and pepper if you wish, and serve with sides of choice. Enjoy!
Notes
- Cooking time will vary by a few minutes depending on your oven and the size of the veggies. Keep an eye starting after 13 minutes if your veggies are smaller to not overcook them.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 117 |
| Fat: | 5 g |
| Carbohydrates: | 15 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 145 mg |
| Fiber: | 4 g |
| Sugars: | 11 g |
| Calculated per serving. | |
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