Roasted brussel sprouts and carrots are a delicious, healthy and simple side dish. Roasting these veggies brings out their natural sweetness, taking them from being ordinary vegetables to extraordinary.
Why You'll Love This Recipe
If you're looking for a delicious, healthy and simple side dish to whip up for your next meal, look no further than roasted brussel sprouts and carrots!
This easy yet flavorful vegetable medley packs in the nutrients while adding an irresistible crunch onto your plate. Whether you’re feeding a crowd or simply cooking for one this is sure to please everyone at the table.
- Very easy to make. Just chop up the vegetables, toss them with some olive oil and seasonings, and roast them in the oven.
- Healthy. Brussels sprouts and carrots are both low in calories and high in fiber, vitamins, and minerals.
- Versatile. You can serve it as a side dish, or add sausage, fish, or chicken to the roasting pan and create a main course.
- Perfect for any occasion. It's simple enough for a weeknight meal, but also elegant enough for special occasions.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Roasted Brussel Sprouts and Carrots
- How To Roast Brussels Sprouts and Carrots
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- More Delish Ideas
- Roasted Brussel Sprouts and Carrots
Ingredients for Roasted Brussel Sprouts and Carrots
With only a few ingredients, this simple yet flavorful side dish comes from the oven with golden brown roasted veggies that will have everyone wanting seconds!
- Brussel sprouts - Fresh, washed and ends trimmed.
- Carrots - Fresh, peeled and trimmed.
- Olive oil
- Thyme - Fresh sprig, or dried.
- Garlic powder
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Roast Brussels Sprouts and Carrots
This roasted brussels sprouts and carrots recipe comes together in less than half an hour, so it’s perfect for weeknights when time is tight but you don't want to compromise on flavor.
Prepare Brussel Sprouts For Roasting
- Preheat the oven to 400 degrees F. Spray a sheet pan with non stick cooking spray, or lay a piece of parchment paper on it.
- Wash and trim the brussel sprouts and scatter them on the prepared sheet pan.
Add The Carrots
- Cut the washed and trimmed carrots into diagonal chunks and scatter on the sheet pan with the brussels sprouts.
Season The Brussel Sprouts and Carrots
- Drizzle some olive oil over the brussel sprouts and carrots. Stir the vegetables to coat with oil, and season with garlic powder, dried thyme, salt, and black pepper.
Roast Brussel Sprouts and Carrots
- Roast in the preheated oven for 10 minutes. Remove sheet pan and turn the vegetables and roast for an additional 8 to 10 minutes, or until the vegetables are cooked the amount you prefer.
- Remove sheet pan from oven and transfer the brussels sprouts and carrots to a serving dish and serve while hot.
Serving Suggestions
Roasted brussels sprouts and carrots have a sweet and savory flavor that pairs perfectly with other winter dishes, such as roasted chicken or beef.
They're especially popular during the fall and winter months, when Brussels sprouts and carrots are a perfect complement to holiday dinners.
Serve these delicious side dish with casseroles or roasted meat entree recipes like the following:
- 4 Ingredient Slow Cooker Chicken with Stuffing
- Ninja Foodi Whole Roasted Chicken
- Air Fryer Rotisserie Chicken
- Air Fryer Turkey Breast
- Traeger Pineapple BBQ Smoked Meatloaf
- Double Smoked Ham
Related Recipes
- Longhorn Brussels Sprouts
- Mexican Quick Pickled Carrots
- Chick-Fil-A Carrot Salad Recipe
- Roasted Rainbow Carrots
- Carrot Mini Bundt Cakes
Substitutions and Variations
Here are a few delicious variations when making this brussels sprouts and carrots recipe:
- Substitute other vegetables for the Brussels sprouts and carrots, such as broccoli, cauliflower, or sweet potatoes.
- Add different spices and herbs to the vegetables, such as cayenne pepper, cumin, or oregano.
- Try adding nuts or seeds to the roasting pan for extra crunch.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when roasting vegetables.
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Storage and Reheating
- This roasted vegetable recipe can be stored in the refrigerator for up to 3 days.
- You can also freeze the roasted vegetables for up to 3 months.
- To reheat, thaw the vegetables in the refrigerator overnight and then roast them in a preheated oven at 350 degrees F (175 degrees C) until heated through.
Tips for Success
- For a sweeter flavor, add 1 tablespoon of maple syrup or honey to the vegetables before roasting.
- Make sure to roast the vegetables only until tender with bit of a bite to them still.
- For less crispy browned brussel sprouts, roast them at a lower temperature for a longer period of time.
Frequently Asked Questions
You can, but they won't be the same texture as roasting fresh brussels sprouts with carrots.
The brussel sprouts and carrots are done when they are tender and crispy. You can roast until they are soft, or until still slightly crisp, according to your preference.
Brussels sprouts can get bitter if they are overcooked. Make sure to roast them until they are tender but still have a bit of a bite to them
More Delish Ideas
Roasted Brussel Sprouts and Carrots
Ingredients
- 1 lb Brussel sprouts fresh, washed and ends trimmed
- 1 lb Carrots fresh, peeled and trimmed
- 2 tablespoon Olive oil
- ½ teaspoon Thyme dried
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a sheet pan with non stick cooking spray, or lay a piece of parchment paper on it.
- Wash and trim the brussel sprouts and scatter them on the prepared sheet pan.
- Cut the washed and trimmed carrots into diagonal chunks and scatter on the sheet pan with the brussels sprouts.
- Drizzle some olive oil over the brussel sprouts and carrots. Stir the vegetables to coat with oil, and season with garlic powder, dried thyme, salt, and black pepper.
- Roast in the preheated oven for 10 minutes. Remove sheet pan and turn the vegetables and roast for an additional 8 to 10 minutes, or until the vegetables are cooked the amount you prefer.
- Remove sheet pan from oven and transfer the brussels sprouts and carrots to a serving dish and serve while hot.
Notes
- If your brussel sprouts are really large, slice them in half so they cook evenly with the diagonally sliced carrot chunks.
- For a sweeter flavor, add 1 tablespoon of maple syrup or honey to the vegetables before roasting.
- Make sure to roast the vegetables only until tender with bit of a bite to them still.
- For less crispy browned brussel sprouts, roast them at a lower temperature for a longer period of time.
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