Oven Roasted Vegetables (Brussels Sprouts and Carrots)

Roasted Brussels Sprouts and Carrots (with Parmesan Cheese) are so crispy and tasty! These veggies are made using just one sheet pan.

– fresh brussels sprouts – fresh peeled colorful petite carrots – avocado oil – garlic powder – salt – ground black pepper – grated parmesan cheese


Cut the stems off of the brussels sprouts and quarter them. Then, cut the carrots down the middle and slice them in half. Place the cut veggies into a bowl. Add the oil, spices and cheese.

Use your hands to make sure the vegetables are evenly coated in the oil, spices and cheese.

Grab a large sheet pan lined with parchment paper. Spread the brussels sprouts and carrots evenly across the sheet pan.

Cook in an oven at 350 degrees F for 25-35 minutes, or until the veggies are fork tender.

Get the full recipe via the link below.