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close up of a serving plate with roasted brussels sprouts and carrots
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5 from 1 vote

Easy Roasted Parmesan Brussels Sprouts and Carrots

These gleaming easy roasted parmesan brussels sprouts and carrots are a deliciously festive side dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: British
Keyword: roasted brussels sprouts and carrots
Servings: 4 people
Author: Julia Frey of Vikalinka

Ingredients

  • 500g / 1lb Brussels sprouts
  • 400g / 14oz carrots chantenay or baby carrots in the US
  • 2 tbsp This is an affiliate link.olive oil
  • 1/2 tsp salt
  • 2/3 tsp garlic powder
  • 50g / 1/2 cup This is an affiliate link.Parmesan cheese

Instructions

  • 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. 

Nutrition

Calories: 207kcal | Carbohydrates: 22g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 592mg | Potassium: 824mg | Fiber: 8g | Sugar: 8g | Vitamin A: 17746IU | Vitamin C: 112mg | Calcium: 234mg | Iron: 2mg