How about a veggie-full side dish today? Brighten things up with these Lemon Parmesan Roasted Brussels Sprouts & Carrots, with all of their complex & pleasing flavor!
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
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.