Roasted Carrots and Brussels Sprouts
Servings: 6 people
- 1 pound (450 grams) carrots cut into ⅕ Inch or ½ cm diagonal slices
- 12 ounces (340 grams) Brussels sprouts halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme or Italian herbs mix
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 twists black pepper
- Preheat the oven to 400°F or 200°C. Peel 1 pound carrots and cut off the stem of 12 ounces Brussels sprouts.
- Chop the carrots diagonally into ⅕ Inch or ½ cm pieces. Cut the Brussels sprouts in half.
- Arrange the chopped veggies on a baking sheet and season with 2 tablespoons extra virgin olive oil, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 2 twists black pepper.Toss to combine, then arrange on a single layer without overlapping.
- Bake at 400°F or 200°C for about 30 minutes, or until the veggies are tender-crisp and slightly caramelized/charred outside.
- Transfer into a serving bowl, and enjoy it as a delicious side dish.
