Roasted Carrots and Brussels Sprouts

Why You’ll Love This Recipe

This dish is easy to prepare, healthy, and full of texture and flavor. Roasting enhances the earthy taste of Brussels sprouts and the sweet richness of carrots, while olive oil and seasoning bring everything together. It’s versatile, beautiful on the plate, and perfect for pairing with poultry, beef, or vegetarian mains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts
carrots
olive oil
salt
black pepper
garlic powder or minced garlic (optional)
balsamic vinegar or lemon juice (optional, for finishing)
fresh herbs like thyme or rosemary (optional)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the Brussels sprouts and cut them in half. Peel the carrots and cut them into evenly sized sticks or rounds.
3. Place the vegetables in a large bowl. Drizzle with olive oil, then season with salt, pepper, and garlic powder (if using). Toss to coat evenly.
4. Spread the vegetables in a single layer on the baking sheet. For best results, place them cut-side down to maximize caramelization.
5. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and golden brown on the edges.
6. If desired, drizzle with a little balsamic vinegar or lemon juice and sprinkle with fresh herbs before serving.

Servings and timing

Serves 4–6 as a side dish
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add sweetness: Drizzle with maple syrup or honey before roasting for a sweet and savory twist.
• Spicy version: Add a pinch of red pepper flakes or smoked paprika for a little heat.
• Parmesan finish: Sprinkle freshly grated Parmesan cheese over the hot vegetables right after roasting.
• Roast with other vegetables: Add red onions, sweet potatoes, or parsnips for more variety.
• Glazed version: Toss the vegetables in a balsamic glaze after roasting for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, spread on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes until hot and crisped up, or microwave for 1–2 minutes (note: microwave reheating may soften the texture).

FAQs

Do I need to peel the carrots?

Yes, peeling helps improve texture and appearance, but you can skip it if the carrots are scrubbed clean and young.

Should I blanch the Brussels sprouts first?

No, it’s not necessary. Roasting from raw gives better texture and caramelization.

Can I use frozen Brussels sprouts?

Fresh is best for texture, but if using frozen, thaw and dry them thoroughly before roasting.

Why are my vegetables not crispy?

Overcrowding the pan or not using enough heat can cause steaming. Make sure vegetables are spread in a single layer with space between them.

Can I make this dish ahead of time?

Yes, you can roast the vegetables a day ahead and reheat in the oven before serving.

What can I serve this with?

This dish pairs well with roasted meats, poultry, grain bowls, or vegetarian mains like lentil loaf or pasta.

Can I use baby carrots?

Yes, but cut them in half lengthwise for quicker, even roasting.

Is this recipe vegan?

Yes, it’s naturally vegan and gluten-free when using just olive oil and herbs.

Can I roast them in an air fryer?

Absolutely. Roast at 375°F (190°C) for about 15 minutes, shaking halfway through.

What herbs work best?

Fresh thyme, rosemary, or parsley are excellent choices to brighten the flavor after roasting.

Conclusion

Roasted Carrots and Brussels Sprouts is a simple yet elegant side dish that’s both nourishing and full of flavor. Whether you’re serving it for a holiday dinner or adding it to your weekly meal prep, this recipe highlights the best of seasonal produce with minimal effort and maximum taste. Enjoy the crispy, caramelized goodness with every bite.

Roasted Carrots and Brussels Sprouts

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Roasted Carrots and Brussels Sprouts is a flavorful, easy-to-make side dish featuring caramelized vegetables with crispy edges and a tender center. Perfect for everyday dinners or holiday meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4–6
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3–4 medium carrots, peeled and sliced into sticks or rounds
• 2–3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder or 2 cloves minced garlic (optional)
• 1 tbsp balsamic vinegar or lemon juice (optional)
• 1 tsp fresh thyme or rosemary, chopped (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Trim and halve the Brussels sprouts. Peel and slice the carrots.
3. In a large bowl, toss vegetables with olive oil, salt, pepper, and garlic (if using).
4. Spread in a single layer on the baking sheet, cut-side down for Brussels sprouts.
5. Roast for 25–30 minutes, stirring halfway through, until browned and tender.
6. Drizzle with balsamic vinegar or lemon juice and sprinkle with herbs if desired. Serve warm.

Notes

• For extra crispiness, don’t overcrowd the baking sheet.
• Add maple syrup or honey before roasting for a sweet-savory twist.
• Reheat in the oven for best texture.

Nutrition

• Serving Size: 1 cup
• Calories: 130
• Sugar: 5g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg