Roasted Brussel Sprouts with Carrots
This Roasted brussel sprouts with carrots recipe is simple, cozy, and weeknight-friendly. Crisp edges. Tender centers. Just enough garlic to keep things interesting. It’s light. It’s balanced. And it somehow feels like more than the sum of its parts. One pan. Minimal prep. Big payoff.
This is one of those vegetable combos that shows up when the weather cools down. Fall. Winter. Holiday dinners. It’s familiar for a reason. Brussels sprouts get crispy. Carrots turn lightly sweet. Together they roast fast and go with just about anything. I make this a lot when I want an easy side that feels reliable but not boring.
If you love all things carrots and Brussels sprouts then you should check out this recipe for Keto Brussel Sprout or this amazing Cabbage and Carrot Salad.
Recipe Summery
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, lightly sweet, garlicky
- 🍚 Best Served With: Chicken, fish, grain bowls.
- 🧊 Make Ahead?: Yes, with light reheating.
Why You’ll Love This Recipe
- It’s simple. One pan. Basic ingredients. No extra steps.
- The Brussels sprouts get crispy while the carrots turn lightly sweet. Good contrast.
- It’s naturally low calorie but still feels filling on the plate.
- Works for weeknights and holidays without changing a thing.
- Leftovers reheat well, so it’s great for meal prep too.
Ingredients
Recipe Tips
- Cut the Brussels sprouts evenly so they roast at the same pace as the carrots. This keeps the texture consistent from bite to bite.
- Don’t overcrowd the pan. Space equals browning, and browning equals flavor.
- If you like extra crisp edges, leave them undisturbed for the last 5 minutes of roasting.
Serving Suggestions
- This works really well with Buffalo Chicken Thighs. The crispy vegetables cool things down and balance the heat without adding extra calories.
- Pair it with Baked Salmon with Mayonnaise for an easy dinner that feels complete but still light. The roasted vegetables add texture without overpowering the fish.
- Serve it alongside Air Fryer Hibachi Chicken for a simple takeout-style plate at home. The Brussels sprouts and carrots keep the meal veggie-forward and filling.
- Add it next to Keto Turkey Meatballs for a protein-heavy dinner that still feels balanced. The roasted vegetables help stretch the meal without needing extra sides.
- It also fits nicely with Garlic and Herb Chicken Wings. The veggies bring freshness to the plate and help with portion balance.
Roasted Brussel Sprouts with Carrots
Equipment
- large baking sheet
- Parchment paper
- Cutting board
- sharp knife
- Measuring spoons
- Oven
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 3 large carrots peeled and sliced into 1/2-inch rounds
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tbsp balsamic vinegar or honey for drizzling after baking
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, toss Brussels sprouts and carrots with olive oil, garlic, salt, and pepper.
- Toss veggies unit evenly coated.
- Spread vegetables in a single layer on the baking sheet.
- Bake for 20–25 minutes, stirring once halfway through, until vegetables are tender and slightly browned on the edges.
- Optional: Drizzle with balsamic vinegar or honey before serving. Serve warm.
Notes
- Roast on the middle rack for the most even browning.
- Use parchment, not foil, to prevent sticking and over-browning.
- Taste and adjust salt right after roasting, not before serving.
- Add a squeeze of lemon if skipping balsamic or honey.
- For extra depth, sprinkle with a pinch of red pepper flakes.
Storage Directions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freezing is not recommended. The texture softens too much once thawed.
- Reheat: Reheat in a 400°F oven or air fryer for best texture. Microwave works but will be softer.
- Make Ahead: You can prep and cut the vegetables up to 2 days in advance. Store raw in the fridge until ready to roast.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Recipe FAQs
Yes. Just slice them lengthwise so they roast evenly with the Brussels sprouts.
Yes. One stir halfway through helps with even browning.
Both work. Honey adds sweetness. Balsamic adds tang. Use what fits the meal but keep in mind the calories you are adding.
