We all know the best way to grow strong brussels is by eating our vegetables. Clearly, Mom will beam with pride when you make these savory roasted Brussels sprout and veggies. If you serve these to her (or your mother-in-law, sister, great Aunt Mildred) at dinner, you will get double the points and be the favorite child/relative—comes with a 100% Satisfaction Guarantee!
The best part about roasted Brussels sprouts and veggies
The flavors and texture! The outside is crisp and savory, but the inside is tender and juicy. And I truly do not think you can beat the combo of Brussels sprouts, carrots and red onion. It’s the reigning beauty queen of vegetable of medleys—well-rounded, diverse, flavorful, and might possibly possess the secret to world peace. (Don’t ask me why I insist on personifying all of my food, it’s just a wonderfully bad habit I never intend to break.)
You want to know the key to perfect roasted Brussels sprouts and veggies?
Don’t crowd or over-grease them. All they need is a light coat of oil, and some breathing room—kind of like a high-maintenance and moody woman who loves to sunbathe. (See what I mean by beauty queen? These Brussels sprouts apparently are total divas, but we put up with gifted divas because we like to reap the benefits of their talents, and in this case, flavors.)
Serve these as a side with chicken and rice, mix them in with pasta and Alfredo, or even eat them on their own as a vegan/gluten-free/dairy-free/every diet under the sun meal! Actually, you should make them to go with this super easy Instant Pot creamy chicken pasta.
They are quick and simple to make. I promise you will love them. Grab the recipe below. Enjoy!
Savory Roasted Brussels Sprouts And Veggies
- 3 cups Brussels sprouts, halved about 1 pound
- 2 cups baby carrots
- 1 cup red onion chopped
- 2 garlic cloves chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Preheat oven to 425°F.
- Place your chopped Brussels sprouts, carrots, red onions and garlic on a baking sheet. Drizzle the olive oil and mix together with your hands until all the vegetables are lightly covered. Spread the vegetables out so they have room to breath. Sprinkle with salt and pepper to taste.
- Bake on 425°F for 30 minutes until the vegetables are browned and slightly crisp on the edges. Serve immediately as a side or a main entree. Enjoy!
If you love quick dinner recipe ideas like this, you must absolutely make these purple sweet potato fries and roast beef sandwiches!