These Honey Roasted Rainbow Carrots and Brussels Sprouts will steal the highlight in your vacation desk. They’re roasted with honey and a scrumptious seasoning mix till tender and caramelized.
If there was ever a vegetable facet dish to get extra “ooohs” and “ahhhs” than the entrée, these Honey Roasted Carrots and Brussels Sprouts are it! And, it doesn’t cease at their beautiful presentation. They’re flat out scrumptious and a wholesome addition to any fall or winter menu.
Common orange carrots will work simply advantageous however the beautiful colour distinction of rainbow carrots actually makes these Honey Roasted Carrots and Brussels Sprouts a standout dish. They’re usually bought in bundles of pink, orange, purple, yellow and white with the frilly carrot greens intact. There’s a slight distinction in taste between the colours and they’re all scrumptious.
Brussels sprouts season runs from late September by way of late February. Search for shiny inexperienced Brussels that really feel arduous and compact when squeezed and have tightly packed leaves. Keep away from any which have yellowing, free leaves or black spots. Smaller sprouts are typically a bit sweeter than the nice large ones.
Seasoning and Honey
The combo of chili powder, salt, and a contact of cayenne creates a critically scrumptious taste mixture when mixed with honey. The cayenne provides a only a little bit of a kick that’s offset by the sweetness of honey and the earthy, savory taste of the chili powder. The honey additionally helps to caramelize the veggies a bit as they roast. That is my go-to recipe and technique for all kinds of roasted veggies. Strive it with cubed candy potatoes. Heavenly!
- Trim the woody stem finish of the Brussels and take away any free outer leaves. You need your veggies to be near the identical measurement in order that they are going to prepare dinner evenly so lower any giant Brussels sprouts in half. Smaller sprouts can keep entire.
- Take away and discard the carrot greens. Peel the carrots and slice them on the diagonal to be about the identical measurement as your Brussels sprouts.
- Unfold the veggies out over a big rimmed baking sheet. Drizzle them with olive oil and use your fingers to combine them as much as coat them nicely. Sprinkle with chili powder, cayenne, and salt and drizzle with honey. Use a spatula to stir and toss the veggies till the honey and seasonings are nicely distributed.
- Roast at 400 levels F, stirring with a spatula each 10 minutes or so to make sure even colour. Roast for a complete of 25 to half-hour, or till tender when pierced with the tip of a pointy knife. Hold a detailed eye on them in the direction of the tip of the cooking time to keep away from overcooking.
Extra Fall and Winter Facet Dishes
When you love these Honey Roasted Carrots with Brussels Sprouts, take a look at a few of my different facet dish recipes which are good for a vacation menu.
Honey Roasted Carrots and Brussels Sprouts
These Honey Roasted Carrots and Brussels Sprouts will steal the highlight in your vacation desk. They’re roasted with honey and a scrumptious seasoning mix till tender and caramelized.Print Pin Price
- 1 ¾ to 2 kilos rainbow carrots peeled (2 bundles – 14 small-ish carrots)
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon advantageous floor sea salt
- ¼ teaspoon cayenne pepper or to style
- 2 tablespoons honey
Preheat oven to 400 levels F.
Slice carrots into 1-inch chunks on the diagonal and place on giant rimmed baking sheet. Slice giant Brussels in half and place them on the baking sheet with the carrots. Drizzle the olive oil over the veggies and use your fingers to combine the till they’re nicely coated with oil. Sprinkle evenly with chili powder, salt, and cayenne, and drizzle with honey. Use a spatula to stir and toss till the veggies are evenly coated within the honey and seasonings.
Bake, stirring with a spatula each 10 minutes, till tender when pierced with the tip of a pointy knife, about 25 to half-hour. Watch carefully in the direction of the tip of the baking time to keep away from overcooking.
Energy: 171kcal | Carbohydrates: 25g | Protein: 4g | Fats: 8g | Saturated Fats: 1g | Sodium: 310mg | Potassium: 724mg | Fiber: 7g | Sugar: 14g | Vitamin A: 22805IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 2mg