Roasted carrots and brussels sprouts with onion and butter
Delight in a savory and colorful side dish with our Roasted Carrots and Brussels Sprouts recipe, featuring tender onions and rich butter. Perfectly seasoned with black pepper and salt, and finished with a touch of vinegar for a hint of tang. Ideal for any meal!
Cook time 20 min
Prep time 15 min
Ingredients:
1/3 cup water1 tbsp vinegar
3 tbsp butter
1 lb brussels sprouts
1/2 tsp black pepper
3/4 tsp salt
2 tbsp onion
3 cups carrots
Roasted carrots and Brussels sprouts with onion and butter is a delicious and healthy side dish that brings out the natural sweetness of the vegetables. This recipe is simple yet flavorful, making it perfect for any meal. The combination of buttery Brussels sprouts, sweet carrots, and savory onions is sure to please your taste buds.
Instructions:
- Trim the Brussels sprouts and cut them in half.
- Peel the carrots and cut them into sticks about 2-3 inches long and approximately 1/2 inch thick.
- Finely chop the onion.
- In a large pot, bring the 1/3 cup of water to a boil.
- Add the Brussels sprouts and carrots. Reduce the heat and let them simmer for about 5 minutes, just to slightly soften them.
- Drain the vegetables and set them aside.
- In a small saucepan, melt the 3 tablespoons of butter over medium heat. Once melted, remove from heat.
- In a large bowl, combine the parboiled Brussels sprouts and carrots with the finely chopped onion.
- Drizzle the melted butter over the vegetables.
- Add the 1 tablespoon of vinegar, 1/2 teaspoon of black pepper, and 3/4 teaspoon of salt. Toss everything together to evenly coat the vegetables.
- Spread the vegetable mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly browned. Stir halfway through the roasting time to ensure even cooking.
Tips:
- Trim the Brussels sprouts and peel the carrots for the best texture.
- For extra flavor, consider adding minced garlic or a sprinkle of your favorite herbs.
- Make sure to spread the vegetables in an even layer on the baking sheet to ensure they roast evenly.
- Keep an eye on the vegetables towards the end of the cooking time to prevent them from burning.
- Feel free to use your preferred type of vinegar, such as apple cider vinegar or balsamic vinegar, to add a unique flavor.
Roasted carrots and Brussels sprouts with onion and butter is a simple and tasty side dish that can complement any main course. With minimal ingredients and easy preparation, this recipe allows the natural flavors of the vegetables to shine. Enjoy this dish fresh out of the oven for the best experience.
Nutrition per serving
6 ServingsCalories 110kcal
Protein 3.25g
Carbohydrates 13g
Fiber 4.77g
Sugar 4.94g
Fat 6g
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