Warm Roasted Brussels Sprouts And Carrots make for a simple yet delicious side dish that pairs beautifully with almost any meal. This easy recipe requires just four additional ingredients besides the sprouts and carrots.
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Skip the boiled Brussels sprouts left on the table and transform them into something delicious! This recipe roasts the Brussels sprouts with oil, herbs, salt, and pepper for simplicity but the result is anything but.
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Lightly crisp and comforting, roasting the sprouts brings a whole different flavor to the vegetable. Use them as a classic side dish or mix them into salads or pasta for a tasty twist and an easy way to bump up your vegetable intake.
Roasting vegetables caramelizes the flavor and turns the vegetable into a golden piece of goodness. If you like roasted vegetables then you will love this Maple Balsamic Brussels Sprouts recipe as well as this Roasted Carrots With Tahini recipe.
Why You'll Love This Recipe
- Easy to make: This Brussels sprouts recipe requires only 6 ingredients and minimal kitchen effort to come together.
- Flavorful: Though seasoned lightly, roasting the sprouts brings out a comforting flavor that everyone loves.
- Versatile: Brussels sprouts can be used as a side dish, salad topper, or even an appetizer served with your favorite dressing like this Lemon Garlic Tahini!
Ingredients
Ingredient Notes: The carrots pictured above are from the farmer's market near my house. I always use organic carrots. Organic carrots will not be as straight in shape as conventional carrots. They taste the same.
Flavor 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.
Expert 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 Tzatziki sauce.
There are two really nice dips that work well with these roasted vegetables. I love the Lemon Yogurt Sauce or the Tahini dip!
Frequently Asked Questions
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 Roasted Side Dish Recipes
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Roasted Brussels Sprouts And Carrots
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Equipment
Ingredients
- 1 lb Brussel sprouts
- 1 lb 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.
Gwen says
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