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To make this tasty dish, you need: - 1 pound Brussels sprouts, halved - 1 pound baby carrots, peeled - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use regular carrots instead of baby carrots. - Fresh garlic can replace minced garlic. - If you lack thyme, try using oregano. - You can use any oil you like for roasting. - Fresh rosemary works too if you have it. This dish serves four people. Each serving has: - Calories: about 160 - Protein: 3 grams - Carbohydrates: 20 grams - Fat: 8 grams - Fiber: 5 grams - Sugar: 4 grams This dish packs flavor and nutrition! Enjoy the balance of veggies and herbs. First, you need to gather your ingredients. For this dish, you will need: - 1 pound Brussels sprouts, halved - 1 pound baby carrots, peeled - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) Next, preheat your oven to 425°F (220°C). This step is key. A hot oven helps the veggies get crispy. In a large mixing bowl, add the halved Brussels sprouts and peeled baby carrots. It’s fun to see the bright colors! In a small bowl, whisk together the minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper. This mix will be your flavor base. Make sure everything blends well. Now, pour the garlic mixture over the veggies. Toss them gently with your hands or a big spoon. You want every piece of vegetable coated in that tasty mix. Spread the Brussels sprouts and carrots on a baking sheet lined with parchment paper. Make sure they’re in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast for 25-30 minutes. Halfway through, toss the veggies again. This creates a lovely caramelization on the outside. When the time is up, check if they are tender. You can poke them with a fork. If they’re soft, they’re done! Remove the baking sheet from the oven. Let the veggies cool for a minute. This will make them easier to handle. Transfer the roasted Brussels sprouts and carrots to a serving dish. To finish, sprinkle fresh parsley on top. This adds a nice touch of color and flavor. To get the best results, choose fresh Brussels sprouts and carrots. They should be firm and bright. This ensures good taste and texture. Don’t overcrowd the baking sheet. If you have too many veggies, they will steam, not roast. You want that crispy texture! If you like a bit more crunch, roast them a few extra minutes. Just keep an eye on them to avoid burning. Feel free to mix up the herbs. If you love basil or oregano, add those instead! Enjoy your cooking adventure! When making Garlic Herb Roasted Brussels & Carrots, avoid these common mistakes: - Overcrowding the pan: If you pile the veggies, they will steam instead of roast. - Not preheating the oven: A hot oven helps caramelize the veggies for better flavor. - Using old produce: Fresh Brussels sprouts and carrots will taste much better. - Skipping the toss: Toss your veggies halfway through roasting for even cooking. To boost the flavor of your dish, try these tricks: - Add lemon juice: A splash before serving brightens the taste and adds freshness. - Use fresh herbs: Swap dried thyme and rosemary with fresh ones for a more vibrant flavor. - Sprinkle cheese: Grated Parmesan or feta can add a savory kick. - Mix in nuts: Chopped walnuts or pecans can add crunch and depth. Garlic Herb Roasted Brussels & Carrots pair well with many dishes: - Grilled chicken: The veggies complement the smoky taste. - Baked fish: A light fish dish balances the rich flavors. - Quinoa salad: This adds protein and makes a well-rounded meal. - Pasta primavera: Mix with pasta for a colorful, healthy dish. {{image_2}} You can make this dish even better with extra ingredients. Try adding: - Red bell peppers, sliced - Sweet potatoes, cubed - Shallots, quartered - Zucchini, sliced These add color and flavor. Mix and match to find your favorite combo! Change up the spices and herbs for new tastes. Here are some options: - Oregano instead of thyme - Basil for a fresh twist - Paprika for some heat - Cumin for a warm flavor Experiment with what you have. Each choice gives a new taste! This dish is easy to make for special diets. It's naturally vegan and gluten-free. Just use: - Olive oil for cooking and flavor - Fresh herbs for extra zest You can enjoy this dish no matter what your dietary needs are. To store leftovers, let the Brussels and carrots cool first. Place them in an airtight container. Keep the container in the fridge. They stay fresh for up to four days. Make sure to seal it well to prevent odors from other foods. When ready to eat, you can reheat the veggies in the oven. Preheat the oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 to 15 minutes, or until warm. Alternatively, you can use the microwave. Heat in short bursts, checking often to avoid overcooking. You can freeze the roasted Brussels and carrots too. First, let them cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. They can stay in the freezer for up to three months. When you're ready to use them, thaw them in the fridge overnight before reheating. Yes, you can use frozen Brussels sprouts and carrots. However, they may not get as crisp. Frozen veggies often release water as they cook. This can lead to soggy results. If you choose frozen, roast them for a bit longer. Keep an eye on them to ensure they cook through. You will know the vegetables are done when they are tender and caramelized. A fork should easily pierce them. Look for a golden-brown color on the outside. Toss them halfway through cooking to help them roast evenly. Garlic Herb Roasted Brussels and carrots pair well with many dishes. Try serving them with grilled chicken or fish. They also go great with quinoa or rice. For a vegetarian meal, serve them alongside a hearty grain salad. Enjoy these veggies with any main dish you love! In this post, we explored key parts of making Garlic Herb Roasted Brussels and Carrots. You learned about ingredients, cooking steps, and tips to avoid common mistakes. We also discussed ways to vary the recipe for different diets. Remember to store your leftovers properly for best taste. With these steps, you can create a delicious dish that everyone will enjoy. Enjoy cooking and feel free to share your results with friends!

Garlic Herb Roasted Brussels & Carrots

Elevate your dinner table with this delicious Garlic Herb Roasted Brussels & Carrots recipe! This easy-to-follow dish combines the vibrant flavors of Brussels sprouts and baby carrots tossed in a savory garlic and herb mix. Perfectly roasted to golden perfection, it's a fantastic side that's sure to impress. Click through to explore the full recipe and discover how easy it is to create this tasty, healthy dish for your family!
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Ingredients
  

1 pound Brussels sprouts, halved

1 pound baby carrots, peeled

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved Brussels sprouts and peeled baby carrots.

      In a small bowl, whisk together the minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper until well combined.

        Pour the herb and garlic mixture over the vegetables, then toss them well to ensure they are evenly coated.

          Spread the Brussels sprouts and carrots in a single layer on a baking sheet lined with parchment paper.

            Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.

              Remove from the oven and let cool for a minute before transferring to a serving dish.

                Garnish with fresh parsley before serving.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4