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- 1 pound Brussels sprouts, halved - 1 pound baby carrots, peeled - 4 cloves garlic, finely minced - 3 tablespoons extra virgin olive oil - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper, to taste - 1 tablespoon fresh parsley, finely chopped (for garnish) To create this Garlic Herb Roasted Brussels and Carrots dish, gather fresh ingredients. Start with one pound of Brussels sprouts. Halve each one for even cooking. Next, grab one pound of baby carrots. Make sure they are peeled and ready to go. You will need four cloves of garlic. Finely mince them to release all the flavor. For oil, use three tablespoons of extra virgin olive oil. This adds richness to the dish. Herbs are key! You will use two teaspoons of dried thyme and one teaspoon of dried rosemary. These herbs complement the veggies well. Don't forget salt and black pepper to taste. Finally, for a fresh touch, chop one tablespoon of fresh parsley to garnish. Having these ingredients prepped makes cooking easier. They all work together to create a tasty, colorful, and healthy side dish. - Preheat oven to 425°F (220°C). - Cut Brussels sprouts in half. Peel baby carrots. - Mix garlic, olive oil, thyme, rosemary, salt, and pepper in a bowl. - Stir well until combined. - Pour the herb mixture over the veggies. - Use your hands to coat each piece well. - Spread the Brussels sprouts and carrots on a baking sheet. - Roast for 25-30 minutes. - Stir halfway to ensure even cooking. - Let the veggies cool for a minute. - Transfer to a serving dish. - Sprinkle fresh parsley on top for a nice touch. To get the best roast, space is key. Place the Brussels sprouts and carrots on the baking sheet with room to breathe. This helps hot air flow and evenly cooks the veggies. If they are too close, they will steam instead of roast. Caramelization adds flavor and color. To achieve this, use a high oven temp like 425°F. Toss the veggies halfway through roasting. This helps them brown and caramelize well on all sides. If you can't find Brussels sprouts, try using broccoli or cauliflower. Both offer a nice crunch and flavor. For carrots, you can use parsnips or sweet potatoes. They will add a different taste and texture. When it comes to herbs, feel free to mix it up. Oregano or basil can add a fresh twist. You can also play with the spices. A pinch of chili powder can add some kick if you like heat. These roasted veggies pair well with many proteins. Serve them with grilled chicken or salmon for a tasty meal. They also go great with tofu for a veggie option. For side dishes, think about a fresh salad or some quinoa. A light grain will balance the richness of the roasted veggies. You can also add a dollop of yogurt or a sprinkle of feta for extra flavor. {{image_4}} You can mix in other veggies for more flavor. Think about using sweet potatoes, parsnips, or zucchini. These add color and taste. For seasonal options, try beets in fall or asparagus in spring. Each vegetable has a different cooking time. Cut them to similar sizes to roast evenly. Want to spice things up? Add some smoked paprika or cumin for a warm kick. You can also drizzle a balsamic glaze for a sweet tang. If you like crunch, toss in some chopped walnuts or sunflower seeds. They give a nice texture contrast to the soft veggies. This dish is already vegan and gluten-free! To keep it friendly, stick to plant-based oils and herbs. You can enhance the flavors with nutritional yeast. It adds a cheesy taste without dairy. Adjust the herbs to your liking. Fresh herbs like basil or dill can work wonders too. To store leftovers, place the Brussels sprouts and carrots in an airtight container. Make sure they are cool before sealing. This helps keep them fresh. The recommended maximum storage time is three to five days. After that, they may lose their taste and texture. The best methods for reheating roasted vegetables are in the oven or on the stovetop. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This method helps keep their flavor and texture. If you use the stovetop, heat them in a pan over medium heat. Stir often to avoid burning. To freeze, first let the veggies cool completely. Spread them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer bag. This process helps save space. For the best flavor, use them within three months. If you plan to use frozen veggies, you may need to adjust the cooking time. Frozen veggies may need longer to cook than fresh ones. Yes, you can use frozen Brussels sprouts and carrots. However, fresh veggies give better texture. Frozen ones may need extra roasting time. Thaw them first for even cooking. The vegetables are done when they are tender and have a nice golden color. Check them after 25 minutes. A fork should easily pierce them. If they need more time, roast for an extra 5 minutes. These veggies pair well with many dishes. Try serving them with grilled chicken, fish, or a hearty grain like quinoa. They also go great with a fresh salad for a light meal. Yes, you can make this dish ahead of time. Roast the veggies and let them cool. Store them in the fridge for up to three days. Reheat in the oven before serving for the best taste. Feel free to mix herbs! Oregano, basil, or even dill work well. Fresh herbs add a bright flavor. Just remember to adjust the amounts based on your taste. Add some red pepper flakes or a pinch of cayenne pepper to the herb mixture. For a bold kick, try adding sliced jalapeños before roasting. Adjust the heat to fit your taste! This blog post guides you through making a tasty garlic herb roasted dish. You learned about choosing fresh veggies, seasoning them, and roasting them to perfection. Remember to space the vegetables well for even cooking. You can boost flavor with different herbs or add other veggies. Storing leftovers is easy, and reheating keeps them delicious. With these tips, you’ll serve a dish that delights everyone at the table. Enjoy trying out new flavors and making this recipe your own!

Garlic Herb Roasted Brussels & Carrots

Discover the deliciousness of Garlic Herb Roasted Brussels and Carrots! This easy recipe combines tender Brussels sprouts and sweet baby carrots, coated in a fragrant garlic and herb mixture, then roasted to perfection. Perfect as a side dish or a flavorful addition to any meal, these veggies are sure to impress. Click through for the detailed recipe and presentation tips that will elevate your dinner table!
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Ingredients
  

1 pound Brussels sprouts, halved

1 pound baby carrots, peeled

4 cloves garlic, finely minced

3 tablespoons extra virgin olive oil

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect caramelization on your veggies.

    In a large mixing bowl, add the halved Brussels sprouts and peeled baby carrots. Make sure to separate any leaves that may have fallen off the sprouts for even roasting.

      In a separate small bowl, whisk together the finely minced garlic, olive oil, dried thyme, dried rosemary, and a generous pinch of salt and black pepper. Whisk until the mixture is well combined and fragrant.

        Drizzle the herb and garlic mixture over the Brussels sprouts and carrots. Using your hands or a wooden spoon, toss the vegetables thoroughly to ensure every piece is well coated in the flavorful marinade.

          Spread the coated Brussels sprouts and carrots in a single layer on a baking sheet lined with parchment paper. Make sure there’s some space between the veggies to allow for proper roasting.

            Roast the vegetables in the preheated oven for 25-30 minutes. Halfway through roasting, give them a good toss to ensure even cooking and browning. You want them to be tender and slightly caramelized at the edges.

              Once cooked, remove the baking sheet from the oven and allow the veggies to cool for about a minute.

                Transfer the roasted Brussels sprouts and carrots to a serving dish. Finish by garnishing with the finely chopped fresh parsley for a pop of color and freshness before serving.

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

                    - Presentation Tips: Serve the roasted vegetables in a warm, rustic bowl, sprinkled with additional parsley and a light drizzle of olive oil for an inviting look. Enjoy alongside your favorite protein for a complete meal!