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Honey Roasted Baby Carrots and Brussels Sprouts
Upgrade your side dish routine with this simple recipe for honey roasted baby carrots and Brussels sprouts. It goes with almost any entrée and is a great way to get your family to eat more vegetables.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Servings:
8
Servings
Author:
Carlee
Ingredients
1 ½
pounds
Brussels sprouts
12
oz
bag baby carrots
2
Tablespoons
olive oil
2 ½
Tablespoons
honey
plus ½ tablespoon to drizzle
1
Tablespoon
garlic powder
½
Tablespoon
salt
½
Tablespoon
ground black pepper
Instructions
Preheat 350°F.
Take off any outer leaves from the Brussels sprouts.
Trim stem and rinse.
Add them to a large mixing bowl with the carrots.
Add remaining ingredients and stir to coat and combine.
Bake in a 9x13 baking dish for 35-40 minutes, until browned and softened, but not mushy, stirring occasionally.
Drizzle with remaining ½ Tablespoon of honey.
Nutrition
Serving:
1
Serving
|
Calories:
100
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
449
mg
|
Fiber:
4
g
|
Sugar:
9
g
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