Simple Rosemary Roasted Brussels Sprouts and Carrots

This method can be applied to any of your favorite veggies!  Roasting seasonal vegetables gives you a simple and delicious side dish that is the perfect match for any meal.

Rosemary Roasted Brussels Sprouts Carrots from Treble in the Kitchen

Recently, I’ve been doing lots of recipe testing for Thanksgiving and I LOVE it! I’ve found the gluten free pie crust recipe I’ll be using (it’s on the back of the Lillabee flour bag but I used a different kind of flour) and I created the pecan pie recipe I’ll be using. (no refined sugar and gluten free!)  I suppose I’ll have to bake another pie so I can take pictures and share the recipe with you 🙂

Pie Testing

As for my pumpkin pie, I’m attempting to make it vegan but my first attempt didn’t come out so hot.  It’s rather “gooey” and not the right texture at all! The flavor is great, but texture is KEY when it comes to pumpkin pie. Back to the drawing board with that one!

The recipe I’m sharing with you today isn’t one that I’ve been “testing” over and over again to get JUST right, it’s actually a weekly staple in my house that I am overjoyed to share at the Thanksgiving table.  While I LOVE making and having foods that are unique to the occasion, I think there’s also something special about sharing a recipe you know by heart with the ones you love.

Rosemary Roasted Brussels Sprouts Carrots from Treble in the Kitchen

You can swap out the veggies and use your favorites, and the result will still be delicious.  Other vegetables I do this with are broccoli, zucchini, summer squash, green beans, small pieces of butternut squash, and small pieces of sweet potatoes.   Yum!

The rosemary takes the veggie flavor over the top, as it’s flavor is subtle but definitely noticeable.

I love serving these roasted vegetables as a side dish with just about any meal (I’ll be serving them on Thanksgiving!) and prepping up large batches for the week to reheat, toss on salads, or to snack on.  The possibilities with these simple roasted vegetables are endless.

One thing I want to mention is that I toss the chopped veggies and all of the seasonings including the coconut oil into a large plastic bag.  I then seal the bag and shake the veggies so they are evenly coated with the seasonings.  Not only does it evenly coat the vegetable, but it keeps your hands super clean.

Rosemary Roasted Brussels Sprouts Carrots from Treble in the Kitchen

I hope you all enjoy this simple recipe!

Rosemary Roasted Brussels Sprouts Carrots from Treble in the Kitchen

Simple Rosemary Roasted Brussels Sprouts and Carrots
 
Prep time
Cook time
Total time
 
This method can be applied to any of your favorite veggies! Roasting seasonal vegetables gives you a simple and delicious side dish that is the perfect match for any meal.
Author:
Recipe type: low FODMAP, paleo, vegan, vegetarian, grain free, gluten free
Cuisine: side dish
Serves: 4 cups of vegetables
Ingredients
  • 2 cups Brussels sprouts, cleaned and cut in half
  • 2 cups carrots, cleaned and chopped into similar size as the Brussels
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • ½ tsp dried rosemary
  • ¼ tsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cover a rimmed baking sheet with a silicone baking mat, foil or parchment paper.
  3. Place all ingredients in a large zip lock bag, and shake to coat the Brussels sprouts and the carrots evenly with the seasonings.
  4. Pour the contents of the bag onto the prepared baking sheet.
  5. Bake at 400 degrees for 20-25 minutes or until golden brown and slightly crisp on the outside but soft on the inside.

Rosemary Roasted Brussels Sprouts Carrots from Treble in the Kitchen

 

Question of the Day:

  • If you are hosting Thanksgiving, have you started planning your menu!?  What’s on it!?

Comments

  1. It’s my dream to host a huge Thanksgiving when I’m older and have a house 😛 Hahaha!

  2. Can’t believe I’d never thought of the plastic bag trick for roasted veggies before. Just did this with some Brussels sprouts for dinner and they’re delicious 🙂

  3. I love simple roasted veggies…especially at the Thanksgiving table! I think it’s nice to have something like that to offset all the rich food!

  4. I’m excited for your pie recipe – I have a coeliac friend visiting soon and I’ve been wanting to make something sweet she can eat!

    Your veggies look super tasty too!

    • Tara Deal Rochford says:

      Thanks, Jenni! It really is tasty! I’ll get cooking so you can share with your friend for Thanksgiving! She will love it!

Trackbacks

  1. […] Adventure (shown above) Balsamic Brussels Sprouts by Elysse Lakatos at The Nutrition Twins Simple Rosemary Roasted Brussels Sprouts and Carrots by Tara Rochford at Treble in the Kitchen Kid-Friendly Brussels Sprouts by Judith Scharman at Foods […]

  2. […] above) Balsamic Brussels Sprouts by Tammy Lakatos Shames and Lyssie Lakatos at The Nutrition Twins Simple Rosemary Roasted Brussels Sprouts and Carrots by Tara Rochford at Treble in the Kitchen Kid-Friendly Brussels Sprouts by Judith Scharman at Foods […]

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