Prepare to revolutionize your vegetable game with a side dish so delectable, it'll transform even the most stubborn veggie skeptics into true believers! This Roasted Brussels Sprouts with Crispy Capers and Carrots recipe is not just a simple side dish—it's a culinary adventure that promises golden-brown edges, perfectly caramelized vegetables, and an explosion of flavors that will make your taste buds dance with joy. Get ready to elevate your dinner table and impress everyone from picky eaters to gourmet food lovers!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 carrots, sliced
- 1/4 cup capers, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Prepare the vegetables by washing Brussels sprouts thoroughly and trimming off the tough stem ends. Cut each sprout in half lengthwise, creating a flat surface for caramelization.
- Peel and slice carrots diagonally into approximately 1/4-inch thick pieces to ensure even cooking and attractive presentation.
- Pat the drained capers completely dry using paper towels. This step is crucial for achieving maximum crispiness during roasting.
- In a large mixing bowl, combine halved Brussels sprouts and sliced carrots. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Spread the vegetable mixture in a single layer on a large rimmed baking sheet, ensuring vegetables are not overcrowded to promote proper roasting and caramelization.
- Scatter the dried capers evenly across the vegetable surface to ensure they crisp up uniformly.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking time. Look for golden-brown edges and crispy capers as indicators of doneness.
- Remove from oven and let rest for 2-3 minutes to allow flavors to settle and vegetables to cool slightly.
- Transfer to a serving platter, ensuring to scrape any crispy caramelized bits from the baking sheet for added flavor.
Tips
- Dry Your Vegetables: Moisture is the enemy of crispiness! Ensure Brussels sprouts and carrots are thoroughly patted dry before roasting to achieve that perfect golden-brown exterior.
- Don't Overcrowd the Pan: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that desirable caramelization.
- High Heat is Key: Roasting at 425°F creates those irresistible crispy edges and brings out the natural sweetness of the vegetables.
- Caper Crispiness Hack: Thoroughly drying capers before roasting is crucial. The less moisture, the crispier they'll become.
- Midway Stirring: Rotate your vegetables halfway through cooking to ensure even browning and prevent burning.
- Save Those Crispy Bits: Don't discard the caramelized bits stuck to the baking sheet—they're packed with intense flavor!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
