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Why We Love This Recipe
Get ready to elevate your side dish game with our Roasted Brussels Sprouts with Carrots and Celery! This quick and easy recipe takes just 25 minutes to cook and brilliantly combines the crisp, hearty textures of Brussels sprouts and carrots with the subtle, fresh notes of celery. Dressed in a savory tamari and spice blend, this dish not only packs serious flavor but is also loaded with essential nutrients, making it a guilt-free addition to any meal.
This recipe holds a special place in my kitchen, born from a chilly autumn evening when I was looking to whip up something both comforting and nutritious. Inspired by the wholesome, rustic dishes I enjoyed at a cozy farm-to-table bistro, I decided to recreate that warmth with these seasonal vegetables. It quickly became my go-to for a quick, delicious side that pairs well with almost anything, and always brings a touch of heartwarming nostalgia to my table.
Ingredients for Roasted Brussels Sprouts With Carrots and Celery:
Brussels Sprouts: A great source of fiber and vitamins K and C, they add wonderful crunch and color.
Carrots: Their sweetness cuts through the savory depth of the dressing.
Celery: It introduces a refreshing crispness that lightens the dish.
Avocado Oil: Chosen for its health benefits and mild flavor that carries the other ingredients beautifully.
Tamari: This gluten-free soy sauce alternative deepens the umami experience without overpowering.
Spices: Garlic powder and crushed chilies provide a warm kick, complemented by the herbaceous backdrop of the vegetable seasoning.
Step-by-Step Instructions for Roasted Brussels Sprouts With Carrots and Celery:
Preheat your oven to a hot 440°F (227°C).
Prepare the sauce by whisking together avocado oil, tamari, and spices in a bowl.
Ready your veggies, cutting them to uniform size for even cooking, and toss them in the sauce until well-coated.
Arrange on a baking sheet, spreading them out to avoid crowding, which ensures they roast rather than steam.
Roast for 25 minutes, giving them a stir halfway through to ensure they caramelized on all sides.
As these veggies roast, they'll fill your kitchen with an irresistible aroma that's sure to draw everyone to the kitchen!
Additional Information
Serving Suggestions:
These roasted veggies are fantastic when paired with plant-based proteins or tossed into a warm salad. They shine alongside dishes like grilled tofu, tempeh, or a hearty lentil stew. For a refreshing drink to complement the spicy and savory flavors, a chilled sparkling water with a slice of lemon or lime makes a delightful addition.
Dietary Considerations:
This dish is inherently gluten-free, vegan, and low-carb, making it suitable for a variety of dietary needs. If allergies are a concern, ensure that the tamari used is certified gluten-free.
Nutritional Information:
Each serving is not only delicious but also a great way to get your veggies in, with about 120 calories, rich in dietary fiber and vitamins from the Brussels sprouts and carrots.
Storage and Reheating Instructions:
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (177°C) for best texture, or quickly in the microwave if pressed for time.
Recipe Variations:
Experiment with different spices like curry powder for an Indian twist, or toss with balsamic vinegar for a tangy finish. Adding diced sweet potatoes or butternut squash can make it even more substantial for a main dish option.
This Roasted Brussels Sprouts with Carrots and Celery recipe is sure to become a cherished part of your culinary repertoire, offering both nutrition and comfort in every bite!
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