Say hello to your new favorite side: Roasted Carrots and Brussels Sprouts! This vibrant, flavor-packed dish is the kind of roasted veggie magic that turns even the simplest weeknight dinner into something worth celebrating. Sweet carrots and earthy Brussels sprouts come alive with a crispy caramelized edge, while olive oil and a touch of garlic lend delicious richness. It’s nourishing, gorgeous to look at, and just so easy to whip up — you’ll wonder how you ever roasted without this duo. Plus, it’s endlessly adaptable, quick to prep, and always a crowd-pleaser!
Ingredients You’ll Need
Let’s talk about how a handful of humble ingredients transform into such a standout side. Each item here plays a starring role, providing irresistible crunch, color, and natural sweetness to our Roasted Carrots and Brussels Sprouts. Don’t skip a thing — every element adds its little spark!
- Brussels Sprouts: Fresh, halved Brussels sprouts are the perfect balance of tender and crispy, and they caramelize beautifully in the oven.
- Carrots: Sliced carrots offer a sweet, earthy depth and turn golden around the edges as they roast.
- Olive Oil: A generous drizzle ensures a golden finish and brings out the veggies’ natural flavor — don’t skimp!
- Kosher Salt: Essential for drawing out moisture and letting those natural flavors shine.
- Black Pepper: Adds just the right amount of mild heat to keep things interesting.
- Garlic Powder: Quick and easy savory flavor that clings to every bite; it’s the secret to that irresistible aroma.
- Balsamic Vinegar (optional): A tangy drizzle right at the end accentuates the caramelized notes, making every forkful pop.
- Honey (optional): A tiny taste of sweetness rounds out the flavors and encourages those gorgeous golden edges.
How to Make Roasted Carrots and Brussels Sprouts
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to a roaring 425°F (220°C). This high heat is the secret to perfectly roasted veggies with crisp, caramelized edges. Grab your largest baking sheet and line it with parchment paper — this makes cleanup a breeze and prevents sticking, so every bit of flavor stays with your Roasted Carrots and Brussels Sprouts.
Step 2: Tackle the Veggie Prep
Give your Brussels sprouts a trim and slice them in half. For the carrots, peel them and cut on a diagonal into 1/2-inch thick coins. The goal is to keep the pieces similar in size for even roasting, so both veggies hit peak sweetness and tenderness at the same time. Slightly larger or smaller? No worries — just keep them as uniform as possible!
Step 3: Toss with Seasonings
In a large mixing bowl, bring together the carrots and Brussels sprouts. Drizzle with olive oil and sprinkle over the kosher salt, black pepper, and garlic powder. Now, give everything a really good toss. You want each piece coated for maximum flavor and that signature golden finish. It’s a messy-on-purpose moment that lets you connect with your food (and guarantees an even roast).
Step 4: Lay Out and Roast
Pour your seasoned veggies onto the prepared baking sheet and spread them out in a single, even layer. This is key — crowding leads to steaming, not roasting! Pop the pan into the hot oven, set a timer for 25 to 30 minutes, and remember to give them a gentle stir halfway through. This ensures beautiful color on every side of your Roasted Carrots and Brussels Sprouts.
Step 5: Optional Finishing Touches
If you’re feeling fancy (and I always encourage it!), during the last 5 minutes of roasting, drizzle with balsamic vinegar and honey. Slide the sheet back in and let those flavors mingle. The result? Irresistibly glossy, tangy-sweet, and beautifully caramelized veggies. Serve warm, and just watch everyone swoon!
How to Serve Roasted Carrots and Brussels Sprouts
Garnishes
Fresh garnishes bring your Roasted Carrots and Brussels Sprouts to the next level. Try a sprinkle of chopped flat-leaf parsley or a light shower of freshly grated Parmesan right before serving for a savory, herby pop. Crushed red pepper flakes add gentle heat, and a touch of lemon zest wakes up all the flavors. These little finishing touches make a big difference!
Side Dishes
This colorful side dish plays well with just about anything! Pair it with simple roast chicken, grilled salmon, or even a juicy steak for dinner. It’s equally at home alongside grain bowls or a cozy pot of lentil soup if you’re keeping things vegetarian. The sweet and savory flavor of Roasted Carrots and Brussels Sprouts is truly a team player at any table.
Creative Ways to Present
If you’re aiming for wow factor, serve the veggies piled high on a beautiful ceramic platter or a rustic wooden board. Top with toasted nuts (like sliced almonds or pecans) for extra crunch, or scatter jewel-like pomegranate seeds over the top for a pop of color and tartness. For a festive gathering, offer tiny bowls of different finishing salts so guests can customize each bite of their Roasted Carrots and Brussels Sprouts.
Make Ahead and Storage
Storing Leftovers
Leftovers of Roasted Carrots and Brussels Sprouts keep quite well! Let them cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The texture will soften a little, but the flavors only meld and deepen, making them a delicious snack or salad topper the next day.
Freezing
If you want to save your veggies for even longer, freezing is absolutely doable. Arrange the cooled vegetables in a single layer on a baking sheet, freeze until solid, and then transfer them to freezer-safe bags or containers. They’ll keep for up to 2 months — just note they’ll soften more upon thawing, but the flavor will still shine.
Reheating
To bring your Roasted Carrots and Brussels Sprouts back to life, spread them out on a baking sheet and warm them in a 400°F (205°C) oven for about 8 to 10 minutes, until heated through and the edges crisp up again. For quick reheating, a skillet over medium heat works well too. The microwave is fine in a pinch, though the veggies may lose their beloved crunch.
FAQs
Can I use other vegetables with this recipe?
Absolutely! While the focus is on Roasted Carrots and Brussels Sprouts, you can easily add parsnips, sweet potatoes, or red onions to the mix. Just make sure to cut everything to a similar size for even cooking.
What’s the best way to get crispy edges?
The secret is a hot oven and not crowding your baking sheet. Spread the veggies in a single layer, cut them evenly, and resist the urge to use too much oil. Stirring halfway through roasting ensures every side gets its chance to caramelize.
Can I make Roasted Carrots and Brussels Sprouts ahead for a party?
Yes, you can roast the veggies a day in advance. Let them come close to room temperature before reheating in the oven. A quick drizzle of fresh balsamic vinegar when reheating brightens them up nicely for your guests.
What if I don’t have balsamic vinegar or honey?
No worries! This recipe is delicious as-is, but you can finish the veggies with a splash of lemon juice, a sprinkle of brown sugar, or even a touch of maple syrup for that sweet-tangy twist.
Are Roasted Carrots and Brussels Sprouts healthy?
They sure are! Brussels sprouts and carrots are packed with fiber, vitamins, and minerals, and roasting brings out their natural sweetness without adding excess fat. It’s a feel-good side that fits into vegan, gluten-free, and generally nutritious living.
Final Thoughts
You’re officially ready to make Roasted Carrots and Brussels Sprouts a regular star in your kitchen. With their crisp edges, gorgeous color, and rich flavor, they truly brighten up any meal. Grab your tray, toss, roast, and enjoy every single bite — and don’t be surprised if even veggie skeptics come back for seconds!
Print
Roasted Carrots and Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
A delightful and easy recipe for Roasted Carrots and Brussels Sprouts that makes for a flavorful and healthy side dish. The vegetables are seasoned with a mix of spices and roasted to caramelized perfection, making them a perfect addition to any meal.
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
Carrots:
- 1 pound carrots, peeled and sliced into 1/2-inch thick diagonal pieces
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon honey (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: In a large bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Toss to coat.
- Roast: Spread vegetables on the baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Optional: Drizzle with balsamic vinegar and honey in the last 5 minutes of roasting.
- Serve: Serve warm.
Notes
- You can add red pepper flakes for heat or sprinkle with Parmesan before serving.
- For even cooking, try to keep vegetable pieces similar in size.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
