Even the most staunchly veg-averse will be tempted by these gleaming easy roasted parmesan Brussels sprouts and carrots. This deliciously festive side dish is glowing with colour and full-on flavour. And cooked all on one slim baking tray means there’s still plenty of oven space for your holiday roast.
The holiday season is one we all look forward to, but it doesn’t come without its anxieties- especially in the kitchen. For inspiration on what to serve, how to serve it, and those timings, timings, timings! Check out my Christmas and Thanksgiving Recipe Collections. I got you.
Oven roasted vegetables
So, your kids won’t eat Brussels sprouts? My guess is that somewhere along the line they have been faced with a plate of boiled, sad-looking, flabby, pale-green balls and told to finish them. I’m not pointing fingers here, but grandma?
Set them on the veg-loving path with oven-roasted vegetables. Infinitely tastier, due to the caramelisation process that brings natural sweetness to the forefront, tender of texture, and damn good-looking, they will be gobbling them up and asking for more.
What’s more, by roasting foods that have previously seen boiled; broccoli, cauliflower, green beans, the nutrient level is not lost. This means roasted vegetables are actually better for you than the basic, boiled alternative.
Recipe tips and notes
- Roasting the carrots and sprouts at the same time is a huge time-saver! But remember, carrots are denser and will take longer to cook if they are not cut into smaller pieces.
- Sharp and salty parmesan is a magic seasoning on roasted vegetables, and I wanted the flavour to come through in all its glory! I added a little salt and garlic powder to further enhance the cheese, but nothing else. Feel free to add what you like though; paprika for smokiness; Cajun spice or even fiery cayenne will give your veg a boost.
- Parmesan cheese melted to a non-stick pan sets like cement! Use either parchment paper to line your oven tray or a silicone baking mat to make sure the cheese sticks to the carrots and sprouts and not your equipment.
- Be careful not to burn the cheese. It will taste bitter and unpleasant. Keep a watchful eye for when it starts to darken.
Here’s an interesting farming fact for you: Sprouts are actually a winter vegetable and carrots are normally harvested in the summer. So, if it weren’t for modern farming it is unlikely that these two classic vegetables would ever meet at the table!
But that’s not all. This easy side dish acts as an extra veg serving with a casserole or stew, particularly this slow cooker Italian beef stew, where the tangy parmesan ties together the Mediterranean flavours.
Storage and leftovers
There are so many second chances for leftover oven roasted vegetables! Keep the roasted Brussels sprouts and carrots covered and refrigerated for up to 3-4 days.
Then transform them and any potatoes into a thick, cheesy vegetable soup; a classic Cockney post-Christmas bubble and squeak; or mash up to make a low-carb shepherd’s pie topping.
Other recipes to try
- Honey Garlic Roasted Parsnips
- Cripsy Brussel Sprouts with Honey and Bacon
- Garlic Butter Sautéed Cauliflower with Breadcrumbs
- Fresh Green Bean Casserole (VIDEO)
Easy Roasted Parmesan Brussels Sprouts and Carrots
- 500 g 1 lbs Brussels sprouts
- 400 g 14 oz carrots chantenay or baby carrots in the US
- 2 tbsp olive oil
- ½ tsp salt
- ⅔ tsp garlic powder
- 50g / ½ cup Parmesan cheese
- Preheat the oven to 400F/200C. Cut the sprouts in half and remove the hard stems at the bottom as well as the outer leaves if damaged. Cut the carrots in 2-3 inch batons, then cut them in half lengthways. If using chantenay carrots, cut the stems off as well.
- Add to a large bowl and coat with the olive oil, then sprinkle with the salt, garlic powder and grated Parmesan, toss to coat.
- Arrange the vegetables on a baking sheet cut side down for the best surface contact and roast for 15-20 minutes.