Roasted Brussels Sprouts and Carrots (with Parmesan Cheese)
Roasted Brussels Sprouts and Carrots (with Parmesan Cheese) are so crispy and tasty! These veggies are made using just one sheet pan.
Ingredients
- 1 pound fresh brussels sprouts (stem cut and then sliced into quarters)
- 1 pound fresh peeled colorful petite carrots (cut down the middle and then in half) Note: You can substitute baby carrots in this recipe. Just cut them down the middle.
- 3 tablespoons avocado oil
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated parmesan cheese
Instructions
- First, 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 large mixing bowl. Add the oil, spices and parmesan cheese.
- Use your hands to make sure the vegetables are evenly coated in the oil, spices and parmesan 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. Use a slotted spatula to flip the vegetables around every 7-10 minutes to ensure they cook evenly and do not burn.
Nutrition Facts
Roasted Brussels Sprouts and Carrots (with Parmesan Cheese)
Amount Per Serving
Calories 212
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 5mg2%
Sodium 518mg23%
Potassium 737mg21%
Carbohydrates 21g7%
Fiber 8g33%
Sugar 8g9%
Protein 7g14%
Vitamin A 16548IU331%
Vitamin C 99mg120%
Calcium 141mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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