These Roasted Brussels Sprouts and Carrots are an easy sheet pan side made with just a handful of ingredients. The carrots turn sweet and tender while the Brussels sprouts get crisp on the edges for the perfect balance of flavor and texture. If you love Brussels sprouts, my Roasted Brussels Sprouts with Pecans is another great one to try.
Roasted Brussels Sprouts and Carrots At A Glance
- 🕒 Total Time: 40 minutes (10 minutes prep + 30 minutes roast)
- 🍽️ Servings: 4
- 🥕 Flavor Profile: Crispy roasted Brussels sprouts and tender sweet carrots with olive oil, herbs, and simple seasoning
- 🍴 Cuisine Type: American / Mediterranean-Inspired Side Dish
- 📋 Dietary Info: Gluten-free, dairy-free, vegetarian
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 3 days
- ⭐ Why You'll Love It: This easy sheet pan side dish uses just a few ingredients and works for weeknights, holidays, or anytime you need a simple vegetable side
Save And Summarize This Recipe
Roasted vegetables are one of the easiest ways to build a simple, flavorful side dish without much effort. If you like keeping a few dependable vegetable recipes on hand, dishes like Roasted Cauliflower and Mediterranean Roasted Zucchini are great to rotate in alongside this one.
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These Brussels sprouts and carrots also pair well with all kinds of mains, which makes them especially useful for dinner or a holiday table. Serve them with something like Chicken Piccata Meatballs or Baked Lemon Chicken, and add a spoonful of Lemon Garlic Tahini Sauce on the side if you want to dress them up a little.
Key Ingredients
You will need the following ingredients to make these brussels sprouts and carrots:
- Brussels sprouts - Try to cut the Brussels sprouts into similar-size pieces so they roast evenly. I found that larger ones do better quartered, while smaller ones can simply be halved so everything finishes at the same time.
- Carrots - Cutting the carrots on the diagonal helps them roast more evenly and gives the finished dish a little more visual interest. If they are cut too thick, they can stay too firm by the time the Brussels sprouts are done. Carrots sweeten up when roasting them which is why I also like the Roasted Heirloom Carrots.
See the recipe for quantities
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Variations
- Balsamic glaze: For a tangy twist, drizzle some balsamic glaze or a high-quality balsamic vinegar once the sprouts are roasted.
- Cheesy: Sprinkle on some grated Pecorino or Parmesan cheese 2-3 minutes before the sprouts are cooked for a savory taste.
- Sweet: Drizzle some maple syrup over the top once cooked.
How To Make Roasted Brussels Sprouts And Carrots: Step-By-Step
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Slice off the end of the Brussels sprouts and then cut into half. Place into a large mixing bowl.
- Step 2: Wash the carrots, slice off the ends, and peel. Slice the carrots on a diagonal for easy roasting and place into the mixing bowl.
- Step 3: Drizzle with olive oil and mix to combine.
- Step 4: Spread evenly on a sheet pan and then add the herbs. Sprinkle with salt and pepper. Roast for 25-30 minutes until golden brown.
Gwen's Pro Tips
- If you have very large sprouts, you'll want to quarter them. Not only does this help them cook quicker but it also makes them crispy on the outside. With small sprouts, you only need to halve them.
- Be generous with the salt as this is what helps take the bitterness out of the sprouts.
- Though the sprouts and carrots are delicious, you can add them to a fall salad, pasta, or frittata once cooked. They can be served warm out of the oven, at room temperature, or as part of an appetizer with something like Greek Tzatziki Sauce Recipe.
Roasted Brussels Sprouts And Carrots FAQ's
Your sprouts should be bright green in color and the outer leaves intact. They should feel slightly firm when squeezed.
If your Brussels sprouts aren't getting that slightly crispy, golden-brown look, it could be because the pan is too crowded. When cooking sprouts make sure to spread them in a single layer on the pan so that they each have room and aren't packed on top of each other. Also, cook the sprouts cut side down for my browning.
Store leftover Brussels sprouts once cooled in an airtight container in the fridge for up to 3 days. Reheat them in the oven on a lower heat until warmed through.
Other Delicious Side Dishes
Let me know your thoughts on these Roasted Brussels Sprouts And Carrots by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Roasted Brussels Sprouts And Carrots
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Equipment
Ingredients
- 1 pound Brussel sprouts
- 1 pound carrots
- ½ cup olive oil
- 1 tablespoon kosher salt
- ¼ teaspoon pepper
- fresh thyme
- fresh rosemary
Instructions
- Preheat the oven to 400 degrees. Cut the stem off of the Brussels and then cut them in half or in quarters depending on how large they are. Add to a large mixing bowl.
- Wash, peel, and cut the ends off of the carrots. Cut the carrots into diagonals for easy roasting. Add to the mixing bowl.
- Drizzle the vegetables with olive oil.
- Place on a sheet pan making sure that the vegetables are spread out evenly.
- Add the herbs and sprinkle with the salt and pepper.
- Roast for 25-30 minutes until golden brown.
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