Roasted carrots and Brussels sprouts make a simple, tasty side dish that shines any night of the week. The high heat brings out natural sugars and creates sweet, caramelized edges while the insides stay tender. They smell warm and toasty as they roast, and the mix of orange and green looks bright on the plate. This recipe is quick, forgiving, and easy to adapt.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 160 kcal
- Protein: 5 g
- Carbohydrates: 22 g
- Fat: 7 g
- Fiber: 8 g
- Sugar: 8 g
- Sodium: 200 mg
Why Make This Roasted Carrots and Brussels Sprouts
This dish is fast and fuss-free. Roasting turns ordinary vegetables into a flavorful side with sweet, nutty, and slightly charred notes. It pairs well with roasted meats, grilled fish, or a holiday spread. The simple ingredients are pantry-friendly and easy to swap. You get contrast in texture — crisp outer edges and soft centers — and a bright, homey aroma from the oven.
How to Make Roasted Carrots and Brussels Sprouts
Roasting concentrates flavors. Work at high heat so the vegetables brown without becoming soggy. Cut carrots and sprouts similar in size for even cooking. Toss them with oil and seasonings so every piece gets flavor. Spread them in a single layer to allow air to circulate and encourage caramelization. Stir once halfway through to brown both sides.
Ingredients:
- 1 pound carrots, peeled and cut into sticks
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 tablespoon balsamic vinegar (optional)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Peel the carrots and cut them into sticks about the same thickness. Trim the Brussels sprouts and halve them. Pat the vegetables dry with a towel so oil and seasonings stick and the veggies roast instead of steam.
Step 2: Mixing
In a large bowl, add the carrots and Brussels sprouts. Pour in 2 tablespoons olive oil. Sprinkle salt, pepper, and 1 teaspoon garlic powder if using. Toss everything until the vegetables are evenly coated.
Step 3: Cooking
Spread the vegetables in a single layer on a baking sheet. Use a rimmed sheet to catch any juices. Roast in the preheated oven for 25–30 minutes, stirring once about halfway through. Roast until the vegetables are tender and caramelized at the edges.
Step 4: Finishing
Remove the tray from the oven. If using, drizzle 1 tablespoon balsamic vinegar over the hot vegetables and toss gently. Taste and adjust salt and pepper. Serve warm.
How to Serve Roasted Carrots and Brussels Sprouts
Serve them hot or at room temperature. These vegetables pair well with roasted chicken, pork tenderloin, salmon, or a grain bowl. Add a sprinkle of toasted nuts or a shave of Parmesan for texture. For a cozy meal, serve alongside mashed potatoes or crusty bread to soak up any glaze.
How to Store Roasted Carrots and Brussels Sprouts
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Texture softens after freezing.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes, or toss gently in a skillet over medium heat until heated through. Microwaving works for quick reheats but may soften edges.
Expert Tips for Perfect Roasted Carrots and Brussels Sprouts
- Cut uniform pieces so everything cooks evenly.
- Dry vegetables before oiling to get better browning.
- Don’t overcrowd the pan; use two sheets if needed. Crowding causes steaming, not roasting.
- Use high smoke point oil (olive oil is fine) and a hot oven (400°F) for caramelization.
- Flip once halfway to brown both sides.
- Add a touch of sweet (honey or maple) in the last 5 minutes if you like a glaze.
- For extra crunch, finish with toasted almonds, pepitas, or crispy shallots.
Delicious Variations
- Maple-Balsamic: Add 1 tbsp maple syrup with balsamic for a sticky glaze.
- Bacon & Shallot: Toss in chopped cooked bacon and crisped shallots after roasting.
- Lemon & Parmesan: Finish with lemon zest and grated Parmesan for brightness and umami.
- Spiced: Add 1 tsp smoked paprika and a pinch of cayenne for warmth.
- Mediterranean: Toss with roasted chickpeas, za’atar, and lemon juice for a hearty side.
Frequently Asked Questions
Q: Can I use frozen Brussels sprouts or carrots?
A: You can, but thaw and pat them dry first. Frozen vegetables release more water and can steam instead of roast, so roast on a hot pan and expect softer texture.
Q: How do I prevent burning the outsides before the centers are tender?
A: Cut the carrots thinner if they are thick, and keep pieces uniform. If outsides brown too quickly, lower the oven to 375°F and roast a bit longer.
Q: Can I make this ahead for a party?
A: Yes. Roast the vegetables and store them in the fridge. Reheat in a 350°F oven for 8–10 minutes before serving. Finish with fresh balsamic or lemon to revive the flavor.
Q: What oil is best for roasting?
A: Olive oil works well and adds flavor. Avocado or grapeseed oil are good neutral alternatives with high smoke points.
Q: How do I add protein to make this a main dish?
A: Mix in roasted chickpeas, white beans, or toss with cooked quinoa and a bright dressing. You can also add cooked chicken or sliced sausage before serving.
Q: My Brussels sprouts are bitter. How can I fix that?
A: Trim any tough stems and remove loose outer leaves. Roasting at high heat with a little sweetener (honey or maple) or balsamic helps balance bitterness.
Q: Can I roast everything on parchment or do I need oil on the pan?
A: Parchment works well and prevents sticking. Oil still helps the vegetables brown, so coat them before spreading on parchment.
Conclusion
This roasted carrots and Brussels sprouts recipe is an easy, flavorful side that brightens any meal. It’s quick to make, full of caramelized sweetness and toasty aroma, and simple to adapt for different tastes. For another version and serving ideas, check out this take on Roasted Brussels Sprouts and Carrots – Sip and Feast. Give this recipe a try — it’s a reliable, crowd-pleasing side that feels special without extra work.
Print
Roasted Carrots and Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and tasty side dish featuring roasted carrots and Brussels sprouts, caramelized for sweetness and tenderness.
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 400°F (200°C). Peel and cut carrots, and trim and halve Brussels sprouts.
- In a large bowl, toss vegetables with 2 tablespoons olive oil, salt, pepper, and garlic powder.
- Spread vegetables in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through.
- Remove from oven, drizzle balsamic vinegar if using, and adjust seasoning. Serve warm.
Notes
For extra texture, add toasted nuts or Parmesan. To store, cool and keep in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
