Roasted carrots and brussels sprouts with onion and butter
Roasted carrots and Brussels sprouts with onion and butter is a simple yet flavorful side dish that enhances the natural sweetness of the vegetables. This dish features tender roasted Brussels sprouts and carrots, complemented by buttery richness and a hint of vinegar.
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.
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.
Roasted carrots and brussels sprouts with onion and butter FAQ:
Roast the vegetables in a preheated oven at 400°F (200°C) for about 25-30 minutes. Stir halfway through to ensure even cooking.
The vegetables are done when they are tender and lightly browned. You can test for doneness by piercing them with a fork; they should be easy to pierce.
Yes, you can substitute other root vegetables such as parsnips or sweet potatoes. Adjust cooking times as needed based on the vegetables chosen.
Cool completely and store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can use any mild vinegar, such as white wine vinegar or apple cider vinegar. Avoid strong-flavored vinegars like balsamic, as they may overpower the dish.
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.
Nutrition per serving
6 ServingsCalories 110kcal
Protein 3.25g
Carbohydrates 13g
Fiber 4.77g
Sugar 4.94g
Fat 6g
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