Roasted Brussels Sprouts and Carrots are so easy to make and perfect for a holiday meal. Enjoy them with simple salt and pepper seasoning, or try the garlic brown butter sage topping for extra fall flavour!
Course: Side Dish
Keyword: Garlic Brown Butter Sage, Roasted Brussels Sprouts and Carrots, Roasted Carrots and Brussels Sprouts
1poundBrussels sprouts, cleaned, loose leaves removed and sliced in half
1poundcarrots, peeled and cut into half-inch piecessee note 1
2tablespoonsolive oil, divided
1teaspoonkosher salt, divided
A few turns freshly ground black pepperoptional
For the garlic brown butter sage
¼cupfresh sage leaves, thinly sliced
Preheat oven to 425 °F and line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, gently toss the sliced Brussels sprouts with 1 tablespoon of olive oil, a ½ teaspoon of kosher salt and a few turns of ground black pepper. Transfer to one side of the baking sheet and flip each sprout cut side down.
In the same bowl, toss the carrots with 1 tablespoon of olive oil, a ½ teaspoon of kosher salt and a few turns of ground black pepper. Evenly layer the carrots on the other side of the baking sheet.
Place the baking sheet in the oven and roast for 25-30 minutes, or until the Brussels sprouts are forming a nice browned top and the carrots are fork tender.
Meanwhile, make the brown butter garlic and sage. Heat a small light-bottomed saucepan over medium heat (no hotter, you don't want to burn the butter and a light-bottomed pan will help you see the colour). Melt the butter. Once the butter is bubbling, add the minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
Add the sliced sage to the butter and continue to stir frequently. Watch the butter carefully (do not walk away!). The brown butter is done once you see the milk solids turning a golden/brown colour and you smell a nutty aroma. Once it's done, carefully pour the brown butter mixture to a heat-safe bowl, so that it stops cooking and doesn't burn.
Once the vegetables are roasted, remove from the oven and spoon on the brown butter mixture. Gently toss the sprouts and carrots until they're evenly coated in brown butter and sage. Transfer to a serving dish and enjoy right away. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Tip: Be sure the carrot pieces are no more than a half-inch thick so that they'll be nicely cooked within the same time as the Brussels sprouts. See the photo of carrots on a baking sheet in the post for a visual.
To reheat: Microwave for 1-2 minutes, stirring partway for even heating, or warm on the stovetop in a non-stick skillet until heated through.
Flavour variations: see post above for suggestions.