Roasted Balsamic Carrots and Brussels Sprouts
I am happy to say that I love a good veggie dish just as much as a good cookie. Thank you Mom for constantly making me eat my veggie, because as an adult I love them. With countless vegetables that are available year round, it can be the perfect side dish for dinners or parties. Best of all most vegetables are freezable. So you can make batches of roasted veggies and freeze them for when you or your family are ready to eat them again. I know many people are not like me and not the biggest fan of veggies. but maybe they just have no clue how to prepare them.
This recipe will go over my basics for roasting veggies; I will be using carrots and brussels sprouts. You will notice in my pictures that my carrots are quite… colorful. I used heirloom carrots in my recipes because 1) I love the variety of color and sweetness from the heirloom carrots, which you can find at Trader Joes and Safeway. 2) They just look way cooler in photos and on the plate, which may be a plus for your kids to eat a purple carrot. This recipe also has pancetta in it which can be substituted for small chunks of bacon if you cannot find pancetta, or be removed if you are vegetarian.
Recipe: Roasted Balsamic Carrots and Brussels Sprouts
Servings: 6 servings
Oven Temp: 375F
7 Heirloom Carrots
3/4 lb. Brussels Sprouts
3 tbsp Butter, melted
4 oz Pancetta cubes
2 tbsp Extra Virgin Olive Oil
1 tsp Salt
1/2 tsp Ground Pepper
1/2 tsp Garlic Powder
1/8 tsp Thyme, chopped
1/4 tsp Rosemary, chopped
1/8 tsp Smoked Paprika
1 tbsp Balsamic Glaze
Turn on your oven to 375F. Alright let’s get to chopping. Grab your 7 carrots, and cut each carrot into 4 equal sized pieces. Always chop your veggies that you are cooking together to be the same size, that insures they cook at the same time. You will also notice that I do not peel my carrots, there are a lot of nutrients in the skin and when you roast them you have no idea that it is even left on.
Next you will want to cut the small stub or stem off of the bottom of the brussels sprouts. Then cut them in half. When I roast brussels sprouts whole, I find that the middle is always a bit harder and not as flavorful.
Once both veggies are chopped place them in a bowl (or large Ziploc bag if that is easier for you). Add the butter, oil and all the spices into the bowl. Now mix it all together. It is so important that the veggies are coated in all the spices and oil butter mixture. It helps to season the veg but also coat them so they will roast in the oven and not burn.
On a tin foil lined baking tray spread out the veggie mixture as well as your pancetta cubes.
Throw them into the oven. When I roast vegetables I like to constantly turn them so the whole piece is roasted and not just the bottom. Let them cook for 20 mins, then take them out and turn them around and respread them. Place them back in the oven for 15 mins, then repeats with rotating the veggies. Place back in the oven for 10 mins, then take them out. You will know know when they are ready because they will be a nice golden brown color on the outside and you should easily be able to stick a fork into the carrot and brussel sprout piece.
Once they are out of the oven, place them on a plate and drizzle the balsamic glaze on top of all the veggies.
There you have it, easy roasted veggies. If you are not a fan of carrots and Brussels sprouts you can use all kinds a vegetables instead. You can also place these in Tupperware and freeze for the next time you want roasted veggies.