How about a veggie-full side dish today? Brighten things up with these Lemon Parmesan Roasted Brussels Sprouts & Carrots, in all of their complex & pleasing flavor!
Today’s Lemon Parmesan Roasted Brussels Sprouts & Carrots recipe gains surprisingly complex flavor from just a few ingredients, in an easy side dish that should perk up any dinner. Roasting any veggie tends to bring out its best self, and carrots and Brussels are no exception here. The flavors of these two quite different veggies also complement each other nicely: The whole of this sheet pan veggie side is greater than the sum of its parts.
To be honest, I’m still trying my darndest to appreciate Brussels sprouts. It really helps, though, to use a recipe like this — where the slight bitterness of the sprouts is offset by the sweetness of the carrots, the tang of the lemon juice, and the saltiness of the Parmesan. So I ate a healthy serving of these veggies with lunch today, and can’t say that I’m hating that! The burst of lemon and Parmesan really helps brighten everything up at the end.
Lemon Parmesan Roasted Brussels Sprouts & Carrots
Ingredients
16 oz Brussels sprouts, trimmed and halved lengthwise
2 medium carrots, peeled and cut diagonally into 1/2″ slices
3 Tbsp olive oil
1.5 tsp minced garlic (about 3 small cloves)
Sea salt, to taste
Black pepper, to taste
Fresh lemon juice, to taste
1/4 cup shredded Parmesan
Directions
Preheat the oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Cut up the vegetables and place them in a large bowl.
Add olive oil, minced garlic, sea salt, and pepper to the bowl, and toss gently to combine. (See Note)
Spread the vegetables out in a single layer on the prepared baking pan, arranging the sprouts cut side down to brown. Roast at 400 degrees for 30 minutes (or until carrots are tender and Brussels are browned), stirring halfway through.
Remove the vegetables from the oven and squeeze on fresh lemon juice, to taste. Top with Parmesan and stir to coat, then serve.
Note: You’ll end up with some loose Brussels leaves when stirring the veggies — just leave them on in there, and enjoy the crispy browned contrast at the end.
That’s a flavorful veggie side
How’s that for a colorful & flavorful vegetarian side dish? Just be sure to cut all of the veggies about the same size so that they cook evenly, and you’ll appreciate the soft sweetness of the carrots together with the slightly chewy bitterness of the caramelized sprouts at the end. Maybe you (or your kids) will also be converted to the allure of Brussels sprouts!
This vegetarian side dish is naturally gluten free.
Lemon Parmesan Roasted Brussels Sprouts & Carrots, printable recipe
Lemon Parmesan Roasted Brussels Sprouts & Carrots
Equipment
Ingredients
- 16 oz Brussels sprouts trimmed and halved lengthwise
- 2 medium carrots peeled and cut diagonally into 1/2″ slices
- 3 Tbsp olive oil
- 1.5 tsp minced garlic about 3 small cloves
- Sea salt to taste
- Black pepper to taste
- Fresh lemon juice to taste
- 1/4 cup shredded Parmesan
Instructions
- Preheat the oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Cut up the vegetables and place them in a large bowl.
- Add olive oil, minced garlic, sea salt, and pepper to the bowl, and toss gently to combine. (See Note)
- Spread the vegetables out in a single layer on the prepared baking pan, arranging the sprouts cut side down to brown. Roast at 400 degrees for 30 minutes (or until carrots are tender and Brussels are browned), stirring halfway through.
- Remove the vegetables from the oven and squeeze on fresh lemon juice, to taste. Top with Parmesan and stir to coat, then serve.
Notes
Recipes in the real world
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