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parmesan roasted brussel sprouts and carrots 158145778

Parmesan Roasted Brussels Sprouts and Carrots

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Brighten your meal! Delicious Lemon Parmesan Roasted Brussels Sprouts & Carrots. A savory-sweet, sheet pan veggie side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Side Dish
Cuisine: vegetarian
Calories: 195
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 oz Brussels sprouts trimmed and halved lengthwise
  • 2 medium carrots peeled and cut diagonally into ½″ slices
  • 3 tablespoon olive oil
  • 1 1/2 teaspoon minced garlic about 3 small cloves
  • Sea salt to taste
  • Black pepper to taste
  • Fresh lemon juice to taste
  • ¼ cup shredded Parmesan

Method
 

  1. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Cut the vegetables and transfer them to a large bowl.
  2. Add olive oil, minced garlic, sea salt, and pepper to the bowl, then toss gently to combine.
  3. Spread the vegetables in a single layer on the prepared baking pan, arranging the sprouts cut side down for browning. Roast at 400 degrees for 30 minutes, or until carrots are tender and Brussels sprouts are browned, stirring halfway through.
  4. Remove the vegetables from the oven. Squeeze fresh lemon juice over them, to taste. Top with Parmesan, stir to coat, and then serve.

Nutrition

Calories: 195kcalProtein: 7gFat: 13gCholesterol: 6mgSodium: 463mgFiber: 6gSugar: 5.4g

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.