Crispy edges, tender centers, and a bright citrus-vanilla finish—this sheet-pan side is as simple as it is crowd-pleasing. The Olive Leaf Rosemary Olive Oil infuses the veggies with herbaceous flavor while a drizzle of Cara Cara Orange Vanilla Balsamic at the end wakes everything up. Perfect for weeknights and holiday tables alike.

Ingredients

• 6 large carrots, peeled and sliced into 1/2” coins
• 24 oz Brussels sprouts, trimmed and halved
• 4 Tbsp The Olive Leaf Rosemary Olive Oil
• Kosher salt & freshly ground pepper, to taste
• 2–3 tsp Rosa Maria Seasoning (or your favorite Italian herb blend)
• 3 Tbsp The Olive Leaf Cara Cara Orange Vanilla Balsamic

Instructions

1. Preheat oven to 425°F.
2. Toss carrots and Brussels sprouts with Rosemary Olive Oil in a large bowl. Season with salt, pepper, and Rosa Maria.
3. Roast on a large sheet pan, spreading into a single layer. Bake 20 minutes, stir, then bake 15–20 minutes more until browned and fork-tender.
4. Finish with Cara Cara Balsamic, tossing gently to coat. Serve right away.

Tips & Swaps

• Keep pieces similar in size so everything cooks evenly.
• For extra char, use two pans to avoid crowding.
• Finish with shaved Parmesan or toasted almonds/pecans for crunch.
• Not a rosemary fan? Try Tuscan Herb Olive Oil instead.

Make it a meal

Serve alongside roast chicken, pork tenderloin, or salmon. Leftovers are great in grain bowls with feta and a splash more balsamic.