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Super simple to make AND bursting with flavor, this Roasted Brussels Sprouts and Carrots dish is irresistibly delicious straight out of the oven. It’s the perfect side for a holiday dinner or your everyday meal.
If there’s one thing I’ve learned in the kitchen, it’s that roasting vegetables can make all the difference. Not only does it bring out their natural sweetness, but it also adds a deliciously crisp texture that transforms even the most skeptical veggie eaters into fans.
If you or your child is not a fan of Brussels sprouts and other cruciferous vegetables (like broccoli and cauliflower), I encourage you to give this recipe a try! And if you are a Brussels lover, be prepared to swoon even more! I’ve been told by many parents that even their picky eater gobbled these up.
Roasting Brussels sprouts and carrots together creates a perfect blend of flavors with crispy edges, tender centers, and just the right amount of caramelized sweetness. This hearty dish is not only perfect for holiday meals like Thanksgiving or Christmas but also works beautifully as a simple, everyday side.
And if you are hungry for more, you should totally try these honey roasted parsnips and Indian spiced roasted cauliflower and chickpeas – total crowd pleasers ;).
Table of Contents
Ingredients
- Brussels sprouts – Look for bright green color with tightly packed leaves and that are firm to the touch. Avoid those with a lot of yellow, wilted leaves.
- Carrots – Their bright orange color and sweetness make them the perfect complement to the Brussels sprouts. You can also use rainbow carrots to invite more color.
- Olive oil – essential for the vegetables to crisp up beautifully in the oven.
- Balsamic vinegar and maple syrup – this flavor combination is so insanely good!
Step-by-Step Instructions
Step 1: Cut the vegetables.
For carrots – it is best to slice them diagonally, and then for the large pieces, further cut in half or thirds as pictured. Cutting the veggies into similar sizes ensures that the vegetables cook around the same time.
For Brussels sprouts – cut off the tough stem ends, remove any discolored leaves, and slice in half.
Step 2: Add them to a large baking tray and toss with oil and garlic powder. Place the vegetables cut-side down in single layer and bake in the oven.
Step 3: Remove from the oven and toss with balsamic vinegar and maple syrup.
Step 4: Place back in the oven and roast for 5 more minutes.
Variation
You can easily switch up the flavors in these roasted Brussels sprouts and carrots to keep things interesting or cater to your family’s tastes. Here are a few variations you can try:
- Craving savory? – Leave out the maple syrup and sprinkle on some parmesan, feta, or any of your favorite cheeses. Place the baking sheet back in the oven for a few minutes until the cheese melts.
- Add a kick – Add a dash of chili powder or cayenne for a sweet-and-spicy contrast. Or after roasting, drizzle with sriracha for an extra sweet heat.
- Herb Infusion – Before roasting, toss the veggies with fresh herbs like rosemary, thyme, or oregano for an earthy, fragrant flavor.
- Add Protein – For a more substantial meal, mix in cooked bacon or pancetta after roasting for a savory, smoky flavor that complements the Brussels sprouts.
- Crispy Panko Topping – Sprinkle a mixture of panko breadcrumbs and olive oil over the veggies in the last 5 minutes of roasting for a golden, crispy topping.
Tips for Success
- Combine the olive oil with garlic powder in a small bowl then pour over the vegetables. This will help all the vegetables to get evenly coated.
- If you want more caramelized vegetables with crispier edges, don’t line the baking sheet. But if you want easier cleanup and softer vegetables, use parchment paper or a baking mat. This is a very interesting read.
- Don’t overcrowd the pan. Use two pans, if necessary.
- Be sure to place the Brussels sprouts flat side down. This will help ensure the cut sides get nicely caramelized and insides get tender while the tops get perfectly toasted.
- This is hands down my FAVORITE sheet pan.
Serving Suggestions
Enjoy roasted Brussels sprouts and carrots as an easy side dish alongside a whole grain and protein source, like:
Storage
Transfer leftover roasted veggies an airtight container and keep in the refrigerator for 3-4 days or freeze for up to 3 months.
If you want the vegetables to be crispy, reheat in the oven at 350°F for 5 minutes or so. Or you can enjoy cold!
My kids love them straight from the refrigerator, and It makes for an awesome lunch box addition.
More Side Dish Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Roasted Brussels Sprouts and Carrots
Equipment
Ingredients
- 1 1/2 pound brussels sprouts
- 2 large carrots, sliced into 1/2 inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 425°F. Grease or line a large baking sheet for easy cleanup.
- In a small bowl, combine olive oil and garlic powder. Add the brussels sprouts and carrots into the pan and toss with oil until evenly coated. Arrange the vegetables in an even layer with the flat sides facing down. Roast for 15-20 minutes.
- Remove from the oven and toss with balsamic vinegar and maple syrup. Return to the oven for 5 more minutes.
