Honey Roasted Carrots and Brussels Sprouts
These Honey Roasted Carrots and Brussels Sprouts will steal the spotlight on your holiday table. They're roasted with honey and a delicious seasoning blend until tender and caramelized.
- 1 ¾ to 2 pounds rainbow carrots peeled (2 bundles - 14 small-ish carrots)
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon cayenne pepper or to taste
- 2 tablespoons honey
Preheat oven to 400 degrees F.
Slice carrots into 1-inch chunks on the diagonal and place on large rimmed baking sheet. Slice large Brussels in half and place them on the baking sheet with the carrots. Drizzle the olive oil over the veggies and use your hands to mix the until they are well coated with oil. Sprinkle evenly with chili powder, salt, and cayenne, and drizzle with honey. Use a spatula to stir and toss until the veggies are evenly coated in the honey and seasonings.
Bake, stirring with a spatula every 10 minutes, until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes. Watch closely towards the end of the baking time to avoid overcooking.
Regular orange carrots will work just fine but the stunning color contrast of rainbow carrots really makes this a standout dish. They are typically sold in bundles of red, orange, purple, yellow and white with the frilly carrot greens intact. There is a slight difference in flavor between the colors and they are all delicious.
Brussels sprouts season runs from late September through late February. Look for bright green Brussels that feel hard and compact when squeezed and have tightly packed leaves. Avoid any that have yellowing, loose leaves or black spots. Smaller sprouts tend to be a bit sweeter than the great big ones.
Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 724mg | Fiber: 7g | Sugar: 14g | Vitamin A: 22805IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 2mg