Get ready to transform ordinary Brussels sprouts and carrots into a mouthwatering masterpiece that will revolutionize your dinner table! This Easy Roasted Parmesan Brussels Sprouts and Carrots recipe is about to become your new secret weapon in the kitchen - a simple, foolproof dish that turns humble vegetables into a crispy, cheesy sensation that will have everyone asking for seconds. Whether you're a veggie enthusiast or someone who typically pushes greens to the side of the plate, this recipe is guaranteed to change your perspective on healthy eating.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash Brussels sprouts thoroughly and trim off the stem ends. Cut each sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- Peel and slice carrots into uniform diagonal pieces, approximately 1/2 inch thick to ensure even cooking with the Brussels sprouts.
- In a large mixing bowl, combine halved Brussels sprouts and sliced carrots. Drizzle olive oil over the vegetables and toss to coat evenly.
- Sprinkle garlic powder, salt, and pepper over the vegetables. Mix well to distribute seasonings thoroughly.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the vegetables and return to the oven to let the cheese melt and become slightly golden.
- Remove from the oven when vegetables are tender and edges are crispy and caramelized.
- Let cool for 2-3 minutes, then transfer to a serving dish. Taste and adjust seasoning if needed before serving.
Tips
- Size Matters: Cut your Brussels sprouts and carrots into uniform sizes to ensure even cooking and perfect caramelization.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- High Heat is Key: Roasting at 425°F helps vegetables caramelize and develop deep, rich flavors.
- Midway Stir: Always stir your vegetables halfway through cooking to promote even browning and prevent burning.
- Fresh Parmesan Makes a Difference: Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese won't give you the same delicious results.
- Experiment with Seasonings: While this recipe uses garlic powder, feel free to try other herbs like rosemary, thyme, or a sprinkle of red pepper flakes for extra kick.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 12g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 8mg
