This roasted Brussel Sprouts recipe with carrots and dried cherries is a delicious and beautiful way to get in your veggies. The tangy sweet cherries pair perfectly with the stronger flavor of the Brussel sprouts and the dish is completed by fork tender carrots. A colorful and tasty side that is so simple to make and pairs well with most any meal.
This recipe is kind of a reflection of what’s going on at our own table the last few months. If you had told me not that long ago I would be posting a Brussel sprouts recipe I would have laughed and said “Yeah, right!” Yet here I am with what I think is a pretty and delicious Brussel sprouts recipe. Thanks to Home Chef we have been eating more vegetables than we have in a very long time. I even put together this round up of great recipes to get in your veggies.
I have a whole post coming with more info on Home Chef and how Caitlin, my daughter and I were on the local news cooking on of their meals, but basically it’s a lot easier to cook vegetables when everything to make them comes right to your door. My husband being from Ireland and me being from the country puts us right in the middle of Meat and Potato-ville and we just weren’t eating veggies the way we should and that’s not the example I want to be for my kids not to mention we were carbing up like we were training for a marathon yet not running said marathon. Haha!
- 2 cups Brussel sprouts trimmed
- 4 medium sized carrots peeled and trimmed
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup dried cherries
- Preheat oven to 400 degrees Fahrenheit
- Cover one baking sheet in aluminum foil.
- Cut Brussel sprouts into quarters.
- Cut carrots into ½ inch pieces on a diagonal.
- Place Brussel sprouts and characters on the baking sheet and coat with olive oil.
- Coat vegetables with salt and pepper.
- Roast vegetables for 20-25 minutes or until carrots are fork tender and Brussel sprouts are slightly caramelized stirring once during cooking.
- Toss in dried cherries and serve.
Most of the vegetables from Home Chef are so easy to prepare using one of my favorite ways to cook- a sheet pan. Do a few minutes of chopping, season those bad boys, stick them in the oven and then done. That’s my kind of cooking. One of the meals contained a Brussel sprouts recipe and I admit I was the kid that hid them in a napkin because I didn’t like them so I almost didn’t make them but my husband and I both like carrots so I figured why not.We could pick around the Brussel sprouts, right?
I am so glad I did make them and did the Daniel Tiger song like I sing to my kids “You gotta try new foods because they might taste good!” because the flavor combination of the Brussel sprouts, the carrots, and the dried fruit was amazing. When the Brussel sprouts get that slight caramelization it really is a flavor party. The Home Chef recipe used dried cranberries and I subbed dried cherries for a bit of sweetness to cut the more bitter flavor of the Brussel Sprouts the second time I made them but you can use either. The instructions are the same- just add them at the end. My other tip from this recipe is buy a peeler if you haven’t already. Makes peeling the carrots (and potatoes!) so much easier.
If you’re like us and trying to work in a few more veggies, this Brussel Sprouts recipe is an easy and delicious way to do it. It would look so pretty on a holiday or dinner party table as well and not only will you be eating your veggies, you’re fancy too. 🙂
Do you like Brussel Sprouts?