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 you or your child is not a fan of Brussels sprouts and other cruciferous vegetables (like broccoli and cauliflower), I beg you to try this recipe! And if you are a Brussels lover, be prepared to swoon even more!
Perfectly caramelized and crispy on the outside and tender on the inside, this hearty side dish is the perfect addition to Thanksgiving or Christmas meal or any day for that matter.
It's so easy to make with simple ingredients, and I've been told by many parents that even their picky eater gobbled these up.
- Brussels sprouts - Look for bright green Brussels 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!
- Cut the vegetables.
- For Brussels sprouts - cut off the tough stem ends, remove any discolored leaves, and slice in half.
- 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.
- Add them to a large baking tray and toss with oil and garlic powder.
- Place the vegetables cut-side down in single layer and roast.
- Remove from the oven and toss with balsamic vinegar and maple syrup.
- Place back in the oven and roast for 5 more minutes
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.
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.
Enjoy roasted brussels sprouts and carrots as an easy side dish alongside a whole grain and protein source, like:
For babies, you can also finely chop and add to:
- Sandwiches with some hummus or cream cheese
- Yogurt (for a savory spin)
- Vegetable omelette
- Savory French toast
- Pumpkin risotto
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
- 1 ½ pound brussels sprouts
- 2 large carrots, sliced into ½ inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 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.