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A wooden spatula holds roasted Brussels sprouts and carrot slices, with more of the same roasted vegetables blurred in the background on a baking sheet.

Roasted Brussel Sprouts with Carrots

Roasted Brussels sprouts and carrots baked until tender with crispy edges, tossed with garlic and olive oil. A simple, low-calorie side dish that works for weeknights or holidays.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 79 kcal

Equipment

  • large baking sheet
  • Parchment paper
  • Large Mixing bowl
  • 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.
    A stainless steel bowl with chopped carrots, Brussels sprouts, minced garlic, and spices. Nearby are salt and pepper shakers, a small bowl of dark liquid, and a glass with ice and a slice of lemon.
  • Toss veggies unit evenly coated.
    A stainless steel bowl filled with halved Brussels sprouts and sliced carrots sits on a white surface next to a pepper grinder, a salt shaker, and a glass with a lemon wedge.
  • Spread vegetables in a single layer on the baking sheet.
    A baking sheet lined with parchment paper holds sliced Brussels sprouts and carrots, seasoned and ready to be roasted. Salt, pepper, and a small bowl of dark liquid are nearby on a white surface.
  • Bake for 20–25 minutes, stirring once halfway through, until vegetables are tender and slightly browned on the edges.
    A baking sheet lined with parchment paper holds roasted Brussels sprouts and carrot slices. There are condiments and a glass of water with lemon in the background.
  • 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

Calories: 79kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 419mgPotassium: 623mgFiber: 6gSugar: 5gVitamin A: 9893IUVitamin C: 100mgCalcium: 71mgIron: 2mg
Keyword Roasted Brussel Sprouts with Carrots
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