Go Back Print
Smaller Normal Larger
Placeholder Image

Aleppo Pepper Roasted Vegetables

These roasted vegetables are elevated by the rich flavor of Aleppo pepper, which adds warmth without overpowering heat. The sweetness of roasted carrots and Brussels sprouts balances perfectly with red onion and earthy thyme.

  • Category Side Dish / Vegan

  • Servings 4

  • Prep Time 10 minutes

  • Cook Time 30 Minutes

Ingredients

  • 2 cups baby carrots
  • 2 cups Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  •  3 tablespoons olive oil
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves

Instructions

Preheat the Oven Preheat oven to 400°F (200°C).

Season the Vegetables In a large bowl, toss the carrots, Brussels sprouts, and onion with olive oil, Aleppo pepper, salt, and pepper.

Roast the Vegetables Spread evenly on a baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.

Garnish and Serve Sprinkle fresh thyme on top before serving.

Serving Suggestions

Great as a side to grilled chicken or lamb or serve over quinoa or in grain bowls with hummus and feta.