You know the drill! This is my signature veggie special, aka my absolute favourite way to roast veggies! If you saw my viral Broccoli and Cauliflower Parmesan Bake, this is the carrot and brussels sprouts version (with a roasted lemon twist).
Ingredients:
- 400g brussels sprouts, kept whole (or sliced in half if large)
- 3-5 large carrots, sliced
- 1 lemon, halved
The Paste:
- 1/3 cup olive oil
- 2 tbsp minced garlic
- 1 tsp chili flakes
- 1 tsp Italian herbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt, or more to taste
- 1 tsp pepper, or more to taste
- Juice of 1 lemon
- 1 cup grated Parmesan
Instructions:
Prepare the Paste: in a large bowl, mix together the olive oil, minced garlic, chili flakes, Italian herbs, paprika, garlic powder, salt/pepper, lemon juice, and grated Parmesan until well combined.
Coat the Veggies: add the whole brussels sprouts and sliced carrots to the bowl. Toss thoroughly until each piece is evenly coated with the paste.
Arrange on Baking Sheet: spread the coated brussels sprouts and carrots onto a parchment-lined baking sheet. Make sure the veggies are evenly spread out to ensure even roasting. Add the lemon halves to the baking tray (see phot below, this will be used to squeeze delicious roasted lemon juice on the veggies at the end).
Bake: bake at 375°F (190°C) for 25-30 minutes, or until the brussels sprouts and carrots are golden and crispy to your liking.
