Not too many people love brussel sprouts, but for those who do love them this is typically the time of year you can find them in the grocery store (harvest season from June-January)! I love the mix of sweet carrots and roasted garlic with these baby cabbage gems. Simply seasoning them with olive oil and salt and pepper keeps their flavors in tact.
If you are looking to add additional flavors to your brussel sprouts you may be interested in my Roasted Brussel Sprouts with Bacon. This is obviously a non-vegetaraian dish, and for those who love bacon and are on the fence about brussel sprouts… after this recipe they will be a brussel sprout lover!
Source: Katie Original
Prep Time: 5 minutes
Cook Time: 35-40 minutes
1lb Brussel Sprouts
1/2 bag of baby carrots
6 cloves, garlic, smashed
2 tbsp olive oil
salt and pepper to taste
1. Preheat oven toe 350 degrees.
2. While the oven is preheating rinse the brussel sprouts, cut the ends off, and cut in half. In a large casserole dish that has a cover add brussel sprouts, baby carrots, smashed garlic, olive oil, and salt and pepper. Mix well until everything has been well incorporated.
3. Place a lid on the casserole dish and bake for 30 minutes or until carrots and brussel sprouts are tender. You can remove the lid from baking the last 5 to 10 minutes, but be cautious… the olive oil can tend to splatter. Serve immediately once the vegetables are done!
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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