Roasted Brussels Sprouts and Carrots Recipe

roasted brussels sprouts and carrots on a pan

Roasted Brussels Sprouts and Carrots Recipe

Roasted Brussels Sprouts and Carrots are the perfect side dish to any main dish. The sweetness of the carrots mixed with the crunchy texture of the sprout leaves makes this veggie side dish perfect for weeknight dinners.

4.50 from 4 votes

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Course: Side Dishes

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Author: Jennifer Stewart

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.

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