These ain't your momma's roasted Brussels sprouts and carrots, y'all. A star-studded sauce ingredient cast of honey, Louisiana-style hot sauce, cane vinegar, and liquid smoke mixed into a buttery/olive oil base coats each veggies piece to perfection. Then, an hour of baking time with a single flip of the spatula makes this low-maintenance, super high flavor and amazing texture side a feast for the eyes and the stomach. Yep and yay...
Sometimes You Just Gotta Do the Side Dish Dance, Y'all...
Some days I am sooo on top of dinner preparations that the meal practically cooks itself. Then, on other days I'm so behind on the main dish that I have to whip up a side dish straight out of the clear blue sky to get our plates on the table before midnight. Yep.
I'm usually caught in this situation when I'm roasting or Mark is grilling marinated meats. That's our 'easy' dinner backup plan for days when I'm not spending much time in the kitchen.
Well, this week I'm counting down the days to Christmas, y'all. And looking forward to gumbo, Louisiana garlic-stuffed roast beef and some kind of uber cheesy side. So, I haven't put much thought into the daily meals like usual. Partly because I'm straight beside myself in anticipation of the big holiday meal. And partially because it's the end of the year and I just want to stay in my jammies and watch every single Christmas movie that I can fit into my premeditated llllaaaazzzzyyyy schedule. Indeed!!
So I Twirled Out My Roasted Brussels Sprouts and Carrots Again...
So, for the last few months, I've been making a slightly different version of them in the oven. And I added carrots because it's double the veggies, so I don't need another side. And, the green and orange color combination is so stunningly beautiful that it makes the meal all that more pleasing to the eye.
And the flavor, y'all! It's incredible. Honest...The buttery/olive oil sauce spiked with sweet honey, sassy hot sauce, and pops of liquid smoke literally tingles your taste buds and balances the rest of the ingredients wonderfully. The taste is honestly so amazing that my usually carnivorous self eats more of this naturally gluten free side dish than even my usual beef, chicken or shrimp. Yep.
Since we're now just a few days away from the holidays, I wanted to share this multiple-times tested recipe with y'all. Just in case you need just one more side to complete your holiday meal. Or if you're like me, doing as little cooking now to get by so you can focus on the Christmas food in just a day or two. Either way, I think you'll be super pleased with these roasted Brussels sprouts and carrots. And want to make them year-round for both their beauty and their delectable flavors. Indeed.
How to Make Roasted Brussels Sprouts and Carrots
Begin by preheating the oven. Then, gather all of the necessary ingredients:
Now, pour the Brussels sprouts and carrots into a well-greased cast iron skillet. And toss with salt, black pepper and cayenne pepper:
Next, melt the butter in a saucepan:
And when it's almost melted, add the remaining ingredients. Stir and cook until well combined:
Then, pour the sauce over the veggies:
And toss til combined before sliding into the oven:
And that's it y'all!
The first thing that you notice about these roasted Brussels sprouts and carrots is their beautiful presentation. Then, once you get a bite into your mouth, you relish in the beautifully blistered veggie exteriors and soft, melt-in-your-mouth middles. Then, the sauce hits the back of your throat before sliding onto the back of your tongue.
And, you're mesmerized by the sweet, smoky, tangy flavors that combine perfectly yet let their individual presences be boldly known throughout each bite. Oh, how I love this dish, y'all. Easy, simple, and elegant, it's my go-to side dish for when I want a HUGE return out of a ridiculously little prep work.
Share these roasted Brussels sprouts and carrots with those who are just as sweet on the inside as they are seasoned around the edges. Much food love, and see y'all on the yum side...
Roasted Brussels Sprouts and Carrots
- 1 pound fresh carrots, peeled and chopped
- 1 24-ounce bag frozen Brussels sprouts, thawed
- 1 stick butter
- 4 tablespoons olive oil
- ½ cup honey
- ½ teaspoon gluten free liquid smoke
- 1 tablespoon Crystal hot sauce
- 1 tablespoon Steen's cane vinegar
- generous sprinkling of salt, black pepper and cayenne pepper to taste
- Preheat oven to 375 degrees F.
- Pour the thawed Brussels sprouts and carrots into a well-greased 12-inch cast iron skillet.
- Season the sprouts and carrots with the salt, black pepper, and cayenne pepper.
- Melt the butter in a small saucepan on the stove.
- When the butter is almost melted, add the remianing ingredients to the saucepan.
- Cook until the mixture is well-incorporated and heated through, about 30 seconds, then remove from heat.
- Pour the sauce over the Brussels sprouts and carrots.
- Stir until all of the ingredients are well-combined.
- Bake for 1 hour or until the vegetables are roasted to your liking, removing the skillet from the oven carefully with oven mitts after the 20-mark to stir the ingredients.
- Serve immediately.