Roasted Carrots and Brussels Sprouts - a simple side dish perfect for any meal. Roasted with balsamic vinegar for extra flavor, this Whole30 and Paleo dish is the perfect healthy side dish for your Thanksgiving dinner.
On Thanksgiving, I care more about the sides than the turkey or ham! This roasted vegetable dish makes a great healthy addition to your plate. The sweet and sour taste of the balsamic vinegar pairs well with the sweet baby carrots and brussels sprouts.
How to Make Roasted Carrots and Brussels Sprouts
With only 5 simple ingredients, you can make this low-maintenance side dish for dinner or Thanksgiving.
Ingredients Needed to Start:
- Baby Carrots
- Brussels Sprouts
- Balsamic Vinegar
- Olive Oil
- Salt and Pepper
Preheat the oven to 400 degrees. In a large bowl, add the veggies, vinegar, olive oil, and seasoning. Toss to coat the veggies evenly.
Line a sheet baking pan with parchment paper. Spread the veggies evenly out on the pan and back for 30 minutes. Remove the pan from the oven, flip the veggies, and cook for an additional 30 minutes - until the brussels sprouts are crispy and the carrots are tender.
Remove from the oven and serve warm.
Air Fryer Directions
This recipe is great in the air fryer and helps leave room in the oven for more side dishes on Thanksgiving 🙂
For the air fryer, add seasoned veggies to the air fryer basket and cook at 400 degrees for 15-20 minutes. Shake the basket halfway through the cooking process for even cooking. Remove from the air fryer when the veggies reach the desired texture. For crispier veggies, leave in the air fryer additional time.
How to Serve the Roasted Vegetables
Make-Ahead and Storage
To save time, chop and season the veggies ahead of time. Once ready to cook, preheat the oven, add the veggies to a cooking sheet, and bake as directed above.
The roasted veggies will last in the refrigerator for 3-4 days. Reheat in the oven or microwave until warm.
Other Recipes to Try
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