Autumn Recipes/ Lunch & Dinner/ Sides & Snacks/ Winter Recipes

Oven Roasted Baby Carrots, Broccoli and Brussel Sprouts

Here is another heart warming and easy-as-pie recipe to make for yourself for dinner or a snack throughout the day.  I really underestimated the joy of eating simple roasted veggies.  They practically require no time to put together, and they can be made with almost any vegetable to change up the taste.  Instead of slaving for an hour in the kitchen, I could spend 5 minutes, place these babies in the oven, and 40 minutes later take them out to enjoy or save them for later.  And they are very healthy for you because 90% of it (besides the oil) is just vegetables!

If you really want a quick recipe, use baby carrots like I did.  You can add in some green beans, broccoli, brussel sprouts, walnuts, zucchini, squash, red pepper, you name it.  This is another recipe anyone could make, even if you just have a toaster oven to work with.


Oven Roasted Baby Carrots, Broccoli and Brussel Sprouts

Print Recipe
Serves: 3-4 Cooking Time: 45 Minutes


  • 2 Tbsp - Coconut Oil or Garlic infused Olive Oil
  • 1 Small Package - Baby carrots
  • 1 Head - Broccoli
  • 1 Handful - Brussel Sprouts
  • Salt and Pepper to taste



Rinse all of your veggies and pat them dry.


In a bowl, mix everything together, including the oil and spices.


Lay the veggies flat on an oiled pan and cook at 375F for 20-40 minutes (I cooked mine for about 40 minutes). Check on them around the 20 minute mark and the 30 minute mark by poking with a fork to see how soft they are. You want them soft enough to poke through easily. If they start to char a little, that brings added flavor so that is good! Just don't let them burn up too much;)


When done, take them out, let them cool, and enjoy!

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