Roasted Brussels Sprouts and Carrots (with Parmesan Cheese)
Serves 435 mins prep55 mins cook
Roasted Brussels Sprouts and Carrots (with Parmesan Cheese) are so crispy and tasty! These veggies are made using just one sheet pan.
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What you need
Instructions
0 First, cut the stems off of the brussels sprouts and quarter them. Then, cut the carrots down the middle and slice them in half. 1 Place the cut veggies into a large mixing bowl. Add the oil, spices and parmesan cheese. 2 Use your hands to make sure the vegetables are evenly coated in the oil, spices and parmesan cheese. 3 Grab a large sheet pan lined with parchment paper. Spread the brussels sprouts and carrots evenly across the sheet pan. 4 Cook in an oven at 350 degrees F for 25-35 minutes, or until the veggies are fork tender. Use a slotted spatula to flip the vegetables around every 7-10 minutes to ensure they cook evenly and do not burn.View original recipe