Savory Garlic Butter Roasted Brussels Sprouts and Carrots

The Perfect Roasted Veggie Side

Craving an easy yet flavorful veggie side dish? These savory garlic butter roasted Brussels sprouts and carrots are sure to satisfy! Halved Brussels sprouts and sliced carrots roast up tender and caramelized, topped with melted garlic herb butter for tons of flavor. This simple roasted veggie recipe comes together quickly and works with a variety of meals.

Roasting gives the Brussels sprouts and carrots a delightful crisp-tender texture and intensified sweetness. Drizzling them with savory garlic butter before and during roasting infuses each bite with herbal flavor. For a veggie side with little prep but lots of taste, look no further! Read on for the simple steps.

Ingredients

This easy roasted veggie recipe calls for just a few ingredients:

• Brussels sprouts, halved
• Carrots, peeled and sliced
• Garlic, minced
• Unsalted butter
• Dried herbs like thyme, rosemary, oregano
• Salt and pepper
• Olive oil

With just some fresh veggies and a few pantry staples, you can make this delicious side in no time.

Step-by-Step Instructions

Ready to roast up the perfect veggie side? Follow these simple steps:

Prep the Vegetables

Wash, dry, and trim ends off Brussels sprouts. Slice in half top to bottom. Peel carrots and slice diagonally into ovals.

Toss in Oil

On a large baking sheet, toss Brussels sprouts and carrots with olive oil, salt and pepper until evenly coated.

Roast

Roast veggies at 425°F for 15 minutes until starting to brown. Remove pan from oven.

Coat with Garlic Butter

Toss roasted veggies with melted garlic butter and dried herbs.

Finish Roasting

Return pan to oven and roast 10-15 more minutes until browned and tender.

Enjoy!

Serve roasted Brussels sprouts and carrots warm, garnished with extra herbs if desired.

Make-Ahead Tips

For easy weeknight sides, prep these veggies up to 3 days ahead:

• Clean, trim, and slice Brussels sprouts and carrots.
• Store in a zip top bag in the fridge.
• When ready to cook, toss with oil and seasonings.
• Roast as directed for fresh flavor.

With the vegetables prepped, this savory side comes together in under 30 minutes!

Seasoning Variations

Customize the flavors with different garlic butter and herb combos:

• Lemon-Thyme: Lemon zest and thyme
• Rosemary-Balsamic: Rosemary and balsamic vinegar
• Garlic-Parsley: Omit herbs, use just parsley
• Chili-Lime: Cumin, chili powder, lime zest
• Dill-Peppercorn: Dill and cracked peppercorn

The possibilities are endless for infusing flavor into these roasted veggies!

Serving Suggestions

These garlic butter roasted Brussels sprouts and carrots pair well with:

• Baked chicken or fish
• Pork chops or sausage
• Roast turkey or beef
• Pasta or risotto
• Quiche or frittata

This easy veggie side can complement just about any simple protein main. Add a fresh salad for a complete meal.

Storing Leftovers

For delicious roasted veggie leftovers:

• Allow veggies to cool completely before storing.
• Transfer to an airtight container and refrigerate 3-4 days.
• Reheat gently in a 400°F oven until warmed through, about 10 minutes.
• Stir veggies before serving to redistribute any sauce.

With proper storage, you can enjoy second day roasted veggies that taste just as amazing!

FAQs

What size should I slice the Brussels sprouts?

Cutting them in half allows the most surface area to get crispy when roasted.

Can I use frozen Brussels sprouts?

Yes, thaw first and pat dry. Roast as directed.

What oil is best for roasting veggies?

Olive oil is ideal, but canola, avocado or sunflower oil also work well.

How do I know when they're done?

The vegetables should be fork tender with nice browned edges when fully roasted.

Can I roast at a lower temperature?

Yes, roast at 375°F for a bit longer, tossing occasionally, until browned and tender.

The Takeaway

These savory garlic butter roasted Brussels sprouts and carrots make the perfect fast and flavorful veggie side. Halved Brussels sprouts and sliced carrots roast up crisp-tender and caramelized, then get tossed in garlic herb butter for tons of flavor without much fuss. This easy roasted vegetable recipe pairs well with a variety of mains and makes great leftovers. Give it a try tonight!

Conclusion

Savory Garlic Butter Roasted Brussels Sprouts and Carrots deliver big flavor with minimal effort. Simply roasting the veggies intensifies their natural sweetness, while a garlic herb butter topping adds rich, savory notes. The Brussels sprouts get crispy and snap-tender, while the carrots caramelize beautifully. Ready in under 30 minutes, this recipe makes the perfect veggie side for all kinds of meals. With make-ahead options and ways to customize the flavors, you’ll want to roast up this easy combo again and again!

FAQs

How should I slice the Brussels sprouts?

Cutting them in half allows for maximum browned and crispy surface area when roasting.

What oil works best for roasting veggies?

Olive oil is ideal, but canola, vegetable or avocado oil also work well.

Do I need to peel the carrots?

Yes, peeling helps the carrots caramelize and cook evenly when roasted.

Can I use pre-minced garlic?

Absolutely, pre-minced garlic is a great time-saving substitute.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 4 days. Reheat gently in a 400°F oven until warmed through.