If you’re searching for a side dish that packs color, nutrition, and irresistible caramelized flavor, these Roasted Carrots and Brussels Sprouts are always a winning choice. Roasting brings out the natural sweetness in veggies, and when you add a glaze of olive oil, balsamic, and honey, the results are truly magical. Whether you’re making a holiday feast or a simple weeknight dinner, this recipe turns humble vegetables into the star of the table, and everyone will want seconds.
Ingredients You’ll Need
What I love most about Roasted Carrots and Brussels Sprouts is that you only need a handful of staple ingredients, and each one truly shines. The combination of sweet, tangy, and savory makes every bite memorable, while the vibrant colors brighten your serving platter.
- Brussels sprouts (1 pound, halved): Choose firm, bright-green sprouts for the nuttiest, crispiest texture once roasted.
- Carrots (1 pound, peeled and sliced into ½-inch pieces): Slicing evenly ensures your carrots get perfectly tender and caramelized edges.
- Olive oil (2 tablespoons): This gives a luxurious sheen and helps the veggies crisp up in the oven.
- Balsamic vinegar (1 tablespoon): Adds a rich tanginess that makes the flavor pop with every bite.
- Honey or maple syrup (1 tablespoon): Either one works! The touch of sweetness creates glorious caramelization.
- Garlic powder (1 teaspoon): Brings just the right background note of earthy savoriness.
- Salt (½ teaspoon): Don’t skimp – salt balances the sweetness and deepens the roasted flavor.
- Black pepper (¼ teaspoon): Just enough to give your roasted veggies a gentle kick.
- Optional toppings: Try a sprinkle of chopped parsley for freshness, grated Parmesan for richness, or crushed red pepper flakes to bring some heat.
How to Make Roasted Carrots and Brussels Sprouts
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). This high heat is how you get the perfect caramelization that makes Roasted Carrots and Brussels Sprouts truly irresistible. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a total breeze.
Step 2: Toss the Veggies
In a big mixing bowl, add your halved Brussels sprouts and sliced carrots. Drizzle with the olive oil, balsamic vinegar, and honey (or maple syrup). Then sprinkle over the garlic powder, salt, and black pepper. Give everything a hearty toss to make sure every piece is coated in the shiny, fragrant mixture. This step is what ensures every bite is full of flavor.
Step 3: Spread Evenly on the Sheet
Spread the veggies out in a single layer on your prepared baking sheet. Make sure they aren’t piled up too much—air circulation is key for those delicious crispy edges. If your pan is crowded, use two sheets to avoid steaming the veggies instead of roasting them.
Step 4: Roast to Perfection
Pop the sheet in the oven and roast for 25–30 minutes. About halfway through, use a spatula to give everything a gentle flip. This helps the carrots and Brussels sprouts cook evenly and get those deep golden, caramelized edges. You’ll know they’re done when they’re fork-tender and the edges are dark and delicious.
Step 5: Finish and Serve
Remove the tray from the oven and immediately add any of your favorite optional toppings: fresh parsley for brightness, shaved Parmesan for a savory finish, or a few red pepper flakes for just a bit of warmth. Serve your Roasted Carrots and Brussels Sprouts while they’re still warm and at their very best.
How to Serve Roasted Carrots and Brussels Sprouts
Garnishes
A good garnish completes the dish both in flavor and appearance! A sprinkle of fresh parsley adds a lovely pop of color and herbal brightness. If you’re in a cheesy mood, a rough grate of Parmesan melts softly over the warm veggies. For those who enjoy heat, just a pinch of crushed red pepper flakes goes a long way in elevating the Roasted Carrots and Brussels Sprouts.
Side Dishes
These roasted veggies go well with almost any main. Pair them with roast chicken, grilled steak, or a simple grain bowl. For holidays, they’re a fantastic partner to turkey, ham, or a vegetarian main course like mushroom Wellington. You can even serve them over a bed of farro or quinoa for a colorful, satisfying lunch.
Creative Ways to Present
Transform these Roasted Carrots and Brussels Sprouts into a festive platter with a handful of toasted pecans or walnuts and a scattering of dried cranberries. Try serving them family-style in a rustic bowl, or even as a base for a hearty winter salad with mixed greens, goat cheese, and pomegranate seeds. Sometimes, arranging the veggies in neat stripes on a platter adds a playful, eye-catching touch.
Make Ahead and Storage
Storing Leftovers
You can absolutely prepare your Roasted Carrots and Brussels Sprouts ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 4 days. They’ll keep their flavor and texture nicely, making them just as perfect for quick lunches as for the dinner table.
Freezing
If you’d like to freeze the leftovers, spread the cooked veggies in a single layer on a baking sheet and freeze until firm. Transfer them to an airtight bag or container and freeze for up to 2 months. Keep in mind that while the flavor stays wonderful, they may soften a bit in texture once thawed.
Reheating
To reheat Roasted Carrots and Brussels Sprouts, return them to a 400°F oven for about 10 minutes until warmed through and slightly crisp. You can also pop them in an air fryer for a quick heat-up that revives their edges. If you’re in a rush, a quick microwave burst will do, but they’ll be softer.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Try adding sweet potatoes, parsnips, or red onions to the mix for even more roasted goodness. Just aim to cut everything to uniform sizes so all the veggies roast evenly together.
What’s the best way to get those crispy, caramelized edges?
Make sure your oven is fully preheated, spread everything in a single layer with space between pieces, and avoid overcrowding. Roasting at high heat and flipping halfway through are also key for that golden, caramelized finish.
Can I make Roasted Carrots and Brussels Sprouts in advance for meal prep?
Yes! These veggies are meal-prep friendly. Make a batch at the beginning of the week and enjoy them in salads, grain bowls, or alongside your favorite protein throughout the week.
Is this recipe vegan and gluten-free?
It sure is! Just use maple syrup instead of honey if you want to keep it strictly vegan. All the ingredients are naturally gluten-free, making Roasted Carrots and Brussels Sprouts a crowd-pleasing option for everyone.
What are some festive variations for the holidays?
For a festive twist, toss in some toasted nuts like pecans or walnuts and sprinkle in a few dried cranberries after roasting. You can also finish with a drizzle of extra balsamic for a little extra tang, or serve with crumbled feta cheese for a pop of richness.
Final Thoughts
If you’ve never made Roasted Carrots and Brussels Sprouts before, now is the perfect time to give them a try. They come together in a flash, look absolutely beautiful, and disappear even quicker! Share this dish with loved ones, and you might just find it becomes a staple in your kitchen, too.
Print
Roasted Carrots and Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A delicious and easy recipe for Roasted Carrots and Brussels Sprouts, perfect as a flavorful side dish for any meal. The vegetables are coated in a savory-sweet mixture and roasted to caramelized perfection.
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts (halved)
Carrots:
- 1 pound carrots (peeled and sliced into ½-inch pieces)
Other Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: chopped fresh parsley, grated Parmesan, or crushed red pepper flakes
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss the Brussels sprouts and carrots with olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper until well coated.
- Roast: Spread the vegetables evenly on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the vegetables are tender and caramelized.
- Garnish and Serve: Remove from the oven and garnish with optional toppings if desired. Serve warm.
Notes
- To ensure even cooking, make sure all veggies are cut to similar sizes.
- Add a handful of toasted nuts or dried cranberries for a festive twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
