Holiday Roasted Brussels Carrots (Print-Friendly Version)
Brussels sprouts, carrots, balsamic, and pecans deliver festive flavor and vibrant color, perfect for autumn celebrations.
# What You'll Need:
→ Vegetables and Aromatics
01 -
340 grams Brussels sprouts, trimmed and halved
02 -
2 large carrots, peeled and sliced into 1.25 cm pieces
03 -
4 garlic cloves, smashed
→ Seasonings and Dressing
04 -
2 tablespoons extra-virgin olive oil
05 -
2 tablespoons honey
06 -
1 tablespoon balsamic vinegar
07 -
1 tablespoon finely chopped fresh rosemary
08 -
1 tablespoon finely chopped fresh thyme
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Finishing Touches
11 -
30 grams dried cranberries
12 -
30 grams toasted pecans
# How to Make It:
01 -
Preheat oven to 200°C with rack in centre position. Arrange Brussels sprouts and carrots on a large baking sheet. Toss with smashed garlic cloves, olive oil, honey, balsamic vinegar, rosemary, and thyme. Season with salt and pepper to taste.
02 -
Bake vegetables for 20 to 25 minutes, shaking or stirring the sheet halfway through, until tender and lightly golden.
03 -
Transfer roasted vegetables to a serving bowl and gently toss with dried cranberries and toasted pecans before serving.
04 -
Combine Brussels sprouts, carrots, garlic, olive oil, honey, balsamic vinegar, rosemary, and thyme in a large bowl. Season with salt and pepper. Place mixture in the air fryer basket and cook at 200°C for approximately 10 minutes, shaking basket halfway through, until vegetables are tender. Finish by tossing with cranberries and pecans prior to serving.
# Additional Tips:
01 -
If short on oven space during holidays, the air fryer provides a crisp alternative; cook vegetables in smaller batches if necessary without overcrowding.