Roasted Brussels Sprouts and Carrots
Roasted Brussels Sprouts and Carrots are the perfect side dish. The sweetness of the carrots mixed with the crunchy texture of the sprouts makes this veggie side dish perfect for weeknight dinners.
Roasted Brussels Sprouts and Carrots Recipe
This delicious vegetable side dish is my favorite way to serve sprouts and carrots.
Simple ingredients, not a lot of prep work, and the result is tender carrots paired with crispy sprouts.
My intention when posting this recipe was to share an easy side dish but truthfully I have made this so many times it turns out as my main dish because it is SO GOOD!
Try this along with my roasted brussels sprouts salad, my brussels sprouts slaw, and these brown sugar glazed carrots. Finish dinner with this pumpkin bread for dessert.
Ingredients Needed
Brussels sprouts – Use fresh, raw brussel sprouts, and not frozen.
Carrots – Use large carrots, colorful carrots, and even baby carrots for even easier prep.
Garlic – Fresh garlic is best or substitute garlic powder in a pinch.
Honey – Substitute maple syrup if needed.
Pantry staples – Olive oil, balsamic vinegar, Kosher salt, black pepper.
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How to Make Roasted Brussels Sprouts and Carrots
First: Preheat oven to 450F. Spray a large baking sheet with nonstick spray or cover with aluminum foil and spray.
Second: Trim and quarter the brussels sprouts. Peel the carrots and cut into ½ inch slices. Place veggies in a large bowl.
Third: Drizzle in the olive oil, vinegar, minced garlic, salt, and pepper. Toss to coat. Spread in a single layer on the prepared baking sheet.
Fourth: Roast in the oven for 18-20 minutes or until fork tender. Remove and drizzle with the honey. Toss to coat.
Fifth: Bake for another 3-5 minutes until golden brown. Remove and garnish with fresh chopped parsley. Serve warm!
Watch out for loose 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!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in a skillet to crisp back up.
Do I need to parboil the sprouts before roasting?
There is no need to boil them beforehand. I recommend that you don’t as you are trying to roast the veggies and get the edges crispy.
If you boil them, they are soaking up water and they won’t get crispy.
I like to grill my veggies too. Usually I put them in a basket but these grilled veggie skewers are a fun way to cook and serve them.
Why are my roasted brussels sprouts not crispy?
Be sure to spread the sprouts and carrots on the pan in a single layer. Make sure there is plenty of room between the veggies so they can brown.
If they are too close together they will steam as the water from the veggies is released as they cook.
Tips for No Leftovers
- Use fresh raw vegetables not frozen ones or they will become too mushy.
- For more bite, toss in some diced red onion.
- Trim and cut the sprouts and carrots into roughly the same size so they cook evenly.
- For smaller sprouts, leave whole but trim off the end.
- If using slightly larger vegetable pieces, increase cook time to 25-30 minutes.
- Sprinkle on some red pepper flakes for a little kick!
- Cover your pan in aluminum foil or parchment paper for easy clean up.
- Great to make ahead and keep warm for later.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These roasted carrots and brussels sprouts are an easy sheep pan side dish for any day of the week. Full of color and texture!
Roasted Brussels Sprouts and Carrots Recipe
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
- Use fresh raw vegetables. No frozen ones or they will become too mushy.
- For more bite, toss in some diced red onion.
- Trim and cut the sprouts and carrots into roughly the same size so they cook evenly.
- For smaller sprouts, leave whole.
- If using slightly larger vegetable pieces, increase cook time to 25-30 minutes.
- Sprinkle on some red pepper flakes for a little kick!
- Cover your pan in aluminum foil or parchment paper for easy clean up.
- Great to make ahead and keep warm for later.
Nutrition
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