A vibrant side dish of Brussels sprouts and carrots, infused with fresh herbs and tossed in a zesty vinaigrette for a perfect balance of savory and sweet.
This Herb-Infused Brussels Sprouts and Carrots dish is a vibrant and aromatic side that will elevate any meal. The Brussels sprouts are perfectly browned and infused with the fragrant essence of rosemary, thyme, and sage, while the carrots are sautéed to a tender, golden-brown finish. Tossed in a homemade vinaigrette, this dish strikes a beautiful balance between savory herbs and the sweetness of the roasted vegetables. It’s a simple yet flavorful option that can be served hot or cold, making it a versatile choice for any occasion. Whether paired with a hearty main course or enjoyed on its own, this side dish offers a burst of freshness and color that’s sure to delight your guests.
Ingredients
1 pound of organic baby carrots, peeled.
1 pound of Brussels sprouts, washed and cut in half.
3 sprigs rosemary.
2 sprigs thyme.
2 sage leaves.
8 tablespoons of olive oil.
Salt and pepper to taste.
¼ cup olive oil.
2 tablespoons wine vinegar.
3 tablespoons honey.
½ cup flat-leaf parsley, finely chopped.
1 shallot finely chopped.
½ teaspoon salt.
¼ teaspoon pepper. ground pepper.
The fresh herbs like rosemary, thyme, and sage bring an aromatic depth that elevates the Brussels sprouts and carrots, turning this simple side into a flavorful standout dish. Perfect for Thanksgiving season.
Instructions
Prepare the Brussels sprouts:
Heat 4 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven. Once the oil is hot, add the Brussels sprouts in batches. Incorporate the rosemary and thyme sprigs, as well as the sage leaves to infuse the oil with flavor. Brown the Brussels sprouts for about 2 to 3 minutes, then remove from heat. Sprinkle with a pinch of salt and pepper, then set aside.Prepare the carrots:
In the same pot, pour the remaining olive oil and sauté the carrots for 5 to 8 minutes until they are lightly browned but still firm. Remove the herbs, then season with salt and pepper. Set aside.Make the vinaigrette:
Combine all the vinaigrette ingredients in a jar. Shake vigorously until fully combined, then adjust the seasoning with salt and pepper.Combine the vegetables:
Return the Brussels sprouts and carrots to the pot. Pour the vinaigrette over them and toss to coat evenly. Transfer the mixture to a serving platter.Rest and serve:
Enjoy this vibrant and aromatic side dish, which can be served either hot or cold.
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