Roasted Grapes and Brussel Sprouts w/ Roasted Carrots

There’s just something about roasting veggies that feels like pure comfort, isn’t there? The way the oven transforms simple ingredients into caramelized, flavor-packed goodness never gets old. These roasted carrots with walnuts are a perfect example—sweet, tender carrots topped with crunchy walnuts for that little surprise bite. But I couldn’t stop there. Pair them with roasted grapes and Brussels sprouts, and suddenly you’ve got this beautiful balance of savory, sweet, and nutty that makes the whole plate feel special.

What I love most is how these dishes look and taste fancy enough for a holiday table, but they’re easy enough to throw together on a weeknight. This is the kind of food that reminds you healthy can still be cozy, fun, and totally crave-worthy.

1 bag of Brussel sprouts, trimmed & halved

2 handfuls of red grapes

1 tsp garlic powder

1 tbsp cooking oil (I used avocado)

1/2 tbsp thyme

Salt and pepper, to taste

Feta cheese, garnished

1 bag of carrots

1-2 handfuls of walnuts

1 tbsp vegan butter, melted

1/3 cup maple syrup

1 tsp of cinnamon

1/2 tsp ground ginger

Salt and pepper, to taste

Preheat oven to 400°.

In a large mixing bowl, take brussels sprouts, grapes, garlic powder, oil, thyme, and salt and pepper. And mix until everything is coated.

in a large separate bowl, take carrots, walnuts, maple syrup, cinnamon, ground ginger, melted butter, and salt and pepper, and mix until everything is coated.

On a rimmed baking sheet lined with parchment paper, add carrots.

On a parchment paper lined baking sheet, add brussels sprouts.

Separately bake the Brussels for 20 to 25 minutes. Bake the carrots for 25 to 30 minutes or until carrots are fork tender.

Serve on top of your favorite grain with a protein. Sprinkle feta on top of Brussel sprouts. And enjoy.

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