Imagine a side dish so delectable that even vegetable skeptics will be asking for seconds! This Brussels Sprouts and Carrots with Almonds recipe transforms ordinary vegetables into a culinary masterpiece that's crispy, caramelized, and bursting with flavor. With just a few simple ingredients and easy techniques, you'll create a show-stopping side dish that's not only incredibly tasty but also packed with nutrition.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups carrots, sliced
- 1/2 cup almonds, sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your Brussels sprouts and carrots roast evenly and develop a nice caramelization.
- Prepare the Brussels sprouts by trimming the ends and cutting them in half. Rinse them under cold water to remove any dirt and debris, then drain well.
- Wash the carrots thoroughly, then peel them. Slice the carrots into rounds about 1/4 inch thick for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and sliced carrots. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste.
- Toss the vegetables in the bowl until they are evenly coated with the olive oil and seasoning. This step is crucial for ensuring that all the vegetables roast nicely.
- Spread the Brussels sprouts and carrots in a single layer on a large baking sheet. Make sure they are not overcrowded, as this will help them roast rather than steam.
- Place the baking sheet in the preheated oven and roast for about 25 minutes, stirring halfway through. This will help achieve an even browning on all sides.
- While the vegetables are roasting, prepare the sliced almonds. In a small skillet over medium heat, toast the almonds for 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them.
- Once the Brussels sprouts and carrots are tender and caramelized, remove them from the oven. Transfer the roasted vegetables to a serving platter.
- Sprinkle the toasted almonds over the top of the roasted Brussels sprouts and carrots. This adds a delightful crunch and nutty flavor to the dish.
- Serve immediately while warm, and enjoy this healthy and delicious side dish that pairs well with a variety of main courses.
Tips
- Use a large, rimmed baking sheet to ensure vegetables roast instead of steam
- Don't overcrowd the pan - give your vegetables space to caramelize
- Toss vegetables in olive oil evenly for consistent browning
- Stir vegetables halfway through cooking for uniform roasting
- Toast almonds carefully to enhance their nutty flavor without burning
- Choose fresh, firm Brussels sprouts and carrots for the best texture
- Experiment with additional seasonings like garlic powder or herbs de Provence
- Serve immediately for maximum crispiness and flavor
- For extra richness, consider adding a drizzle of balsamic glaze before serving
- Let vegetables rest for 2-3 minutes after roasting to allow flavors to settle
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 7g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
