Roasted Brussels Sprouts and Carrots
Roasted Brussels sprouts and carrots make the most incredible flavor combination when roasted together. The sweetness of the carrots pairs perfectly with the slightly savory Brussels sprouts. Not to mention, roasting them makes the tender on the inside with crispy edges!
This veggie side dish has become my absolute favorite way to serve both vegetables because it’s so simple! Just toss everything with olive oil and seasonings, spread on a sheet pan, and let the oven work its magic. Super quick and easy prep!
Not only is it a delicious side dish that goes with just about anything, it makes a a great main course on those Meatless Monday’s or just when you need more vegetables in your life.
And who can resist the crispy edges on those Brussel sprout leaves? I eat them like potato chips. And I can’t eat just one!
The best part is how easy it is to make! Just toss the vegetables in the olive oil and seasonings. You can use already prepped veggies from the store, or prep them a few days in advance for those busy weeknights.
Simple ingredients, minimal prep, with maximum flavor! Sometimes the best recipes really are the easiest ones.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Sprouts – Use sprouts that are all the same size, are bright green with no brown spots. Trim the end off and quarter them. If they are slightly smaller, only cut them in half. Save any loose leaves that fall off for later.
- Carrots – I like to use regular whole carrots, but you can substitute carrot chips, baby carrots, etc. Don’t use frozen or canned as they will be too soft.
- Sweetener – I use honey for this recipe but you can substitute hot honey or even maple syrup.
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How To Make Roasted Brussels Sprouts And Carrots
- Preheat oven to 450F. Spray a baking sheet with cooking spray or line with aluminum foil. Trim and quarter the sprouts. Peel and slice the carrots and place both in a bowl.
- Add the olive oil, vinegar, garlic, and spices to the vegetables. Toss to coat them.
- Spread the sprouts and carrots on the prepared baking sheet and spread into an even layer.
- Roast at 450F for 18-20 minutes or until crisp tender and the edges are crispy. Remove from the oven and drizzle with the honey. Toss and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
If you happen to have any leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat them in a skillet, in the air fryer (my favorite way), or in the oven until heated through.
They make a great addition to a salad, a casserole, or a soup. Mix them with your eggs for breakfast in the morning too!
Frequently Asked Questions
You shouldn’t have to cook them beforehand. If you have large sprouts, just cut them into quarters or even in 6 pieces each to keep them close to the size of the carrots.
If you crowd them on the tray they can “steam” instead of getting crispy. You need to allow room for the air to flow around them while they are cooking. You can also stir and shift them more often while cooking so they get browned on all sides.
Recipe Tips & Tricks
- Over browning – Watch out for loose outer leaves as they can brown and crisp quickly. I like to keep these on the side and sprinkle them on top of the dish for some crunch!
- Use fresh vegetables – Avoid frozen as they’ll become mushy. Trim sprouts and carrots to similar sizes for even cooking.
- Size matters – Leave small sprouts whole (just trim ends), increase cook time to 25-30 minutes for larger pieces.
- Add extra flavor – Toss in diced red onion for more flavor or red pepper flakes for a little kick.
- Make it easy – Line pan with foil or parchment for cleanup.
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This roasted brussels sprouts and carrots recipe is an easy and delicious side dish! Perfect with chicken, pork, seafood, or even simple burgers and chicken wings!
Roasted Brussels Sprouts And Carrots
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 large carrots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey
Instructions
- Preheat oven to 450F.
- Spray a large baking sheet with nonstick spray or cover with aluminum foil and spray.
- Wash, trim, and quarter the brussels sprouts and place in a large bowl.
- Peel and slice the carrots into ½ inch slices, roughly the same size as the sprouts so they cook evenly.
- Place in the bowl with the sprouts.
- Drizzle in the olive oil, vinegar, minced garlic, salt, and pepper. Toss to coat.
- Spread on the prepared baking sheet.
- Roast in the oven for 18-20 minutes or until fork tender.
- Remove and drizzle with the honey. Toss to coat the sprouts and carrots.
- Return the pan to the oven and cook for another 3-5 minutes.
- Remove and garnish with fresh chopped parsley.
- Serve warm!
Notes
- Over browning – Watch out for loose outer leaves as they can brown and crisp quickly. I like to keep these on the side and sprinkle them on top of the dish for some crunch!
- Use fresh vegetables – Avoid frozen as they’ll become mushy. Trim sprouts and carrots to similar sizes for even cooking.
- Size matters – Leave small sprouts whole (just trim ends), increase cook time to 25-30 minutes for larger pieces.
- Add extra flavor – Toss in diced red onion for more flavor or red pepper flakes for a little kick.
- Make it easy – Line pan with foil or parchment for cleanup.
Nutrition
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