Roasted Vegetables with Carrots and Brussels Sprouts
A quick and colorful sheet-pan dinner featuring caramelized carrots and Brussels sprouts, served with crusty bread and creamy mashed potatoes. Finished with dried cranberries and fresh herbs for a touch of sweetness and brightness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 220
- Protein
- 4g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 425°F. Trim and halve the 12 Brussels sprouts lengthwise. Peel and slice the 4 carrots into 1/2-inch rounds.
Step 2
On a baking sheet, toss the carrots and Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.
Step 3
Roast for 15-20 minutes, until the vegetables are tender and browned at the edges, shaking the pan halfway through.
Step 4
Remove from oven and toss with 1/4 cup dried cranberries. Serve warm with crusty bread and mashed potatoes if desired.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
