Roasted Brussels sprouts and carrots take it up a notch drizzled with honey and sprinkled with gorgonzola cheese and cranberries. A delicious and healthy veggie side dish recipe that you'll keep coming back to time and time again.
Course: Appetizers and Snacks, Side Dish
Keyword: brussels sprouts, roasted carrots
Author: Alena Kharlamenko, MS, RD
1poundBrussels sprouts, trimmed and halved lengthwise
1poundcarrots, peeled and sliced on the diagonal(½-inch thick pieces)
½tablespoonchopped fresh rosemary
¼cupcrumbled gorgonzola cheese
Preheat oven to 425°Fahrenheit. Line a large baking sheet with parchment paper.
In a large bowl, mix together Brussels sprouts, carrots, olive oil, rosemary, salt and pepper.
Spread the Brussels sprouts and carrots onto a single layer onto the baking sheet. Do not overcrowd the pan. If needed, use a second sheet pan.
Roast for 22-28 minutes, or until the Brussels sprouts are slightly charred and crispy on the outside, and the carrots are caramelized and tender.
Serve in a serving bowl or large platter. Drizzle honey over the roasted veggies and toss. Add gorgonzola and dried cranberries. Serve immediately.
Store in an airtight container in the fridge for 3-4 days.