Explore the delicious combination of roasted brussels sprouts and carrots, two veggies that go hand in hand. Their caramelized flavors blend wonderfully, and their vibrant colors make them a tasty and appealing choice for everyone!
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There's no denying that caramelized onions taste great, roasted carrots are good, and roasted brussel sprouts are amazing, but pairing them all together is an award-winning recipe that everyone will love.
With this combination of colors, flavors, and textures in every bite, you'll wonder why you haven't tried brussel sprouts and carrots sooner. This dish goes so well with practically any main dish that it's perfect for weeknight dinners and holiday feasts.
Serve Roasted Brussels Sprouts and Carrots alongside your favorite meat dishes like Roasted Chicken with Potatoes and Carrots or Honey Mustard Pork Roast, and you'll have yourself a great meal!
For more veggie side dishes, make sure to check out my Bacon Ranch Brussel Sprouts and Roasted Frozen Cauliflower.
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💛 Why You'll Love This Recipe
- It's easy to throw together. It looks impressive, but what's really impressive is how easy this recipe is to prep. Just a few moments of your time, and it'll be in the oven shortly. (A similar process to our Roasted Frozen Green Beans).
- It's great for the holidays. While I never intended on this being a "holiday recipe," I have found that more users favorite it around Easter and Thanksgiving. So serve it up with your next feast and enjoy!
- Minimal ingredients. Besides fresh onion, carrots, and brussel sprouts, you probably have the remaining ingredients (if not all of them) in your home already.
🛒 Ingredients
Lime juice- Adding in some lime juice will help to freshen up the veggies so that they taste great.
Maple syrup- Use maple syrup as a natural sweetener to add a nice depth of flavor and caramelization.
Carrots- You will need large carrots cut into coins, but similarly sized baby carrots work too.
Brussel Sprouts- Use freshly washed, trimmed, and cut brussel sprouts. See notes below on how to prep brussel sprouts if needed. If you still have Brussel sprouts on hand be sure to check out our Instant Pot Brussel Sprouts and Bacon.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Carrots. Baby carrots work if you don't want to peel whole carrots. Keep pieces similar in size so everything cooks evenly.
Lime Juice. Swap lime juice for lemon juice or a splash of apple cider vinegar. All add brightness without changing the final flavor much.
Maple Syrup. Use honey or brown sugar instead. They still provide sweetness and help with caramelization.
💰 Budget-Friendly Tips
Buy In-Season Produce. Carrots and fresh brussels sprouts are cheapest in fall and winter. When they're out of season or pricey, go with frozen.
Use Frozen Brussels Sprouts. Frozen (not thawed) brussels sprouts can be roasted straight from the freezer. They're budget-friendly, cook well, and taste great when seasoned the same way.
Skip Specialty Add-Ins. Lime juice, garlic, and maple syrup can all be swapped for lemon juice, garlic powder, and honey if that's what you already have.
Stretch the Tray. Add sliced onions, extra carrots, or even a diced potato to bulk up servings without spending more.
🥄 Instructions for Roasted Brussels Sprouts and Carrots
Step 1: Preheat your oven to 425 degrees F.
Step 2: Prep your veggies and place them in a mixing bowl. (Image 1).
Step 3: Add in the remaining ingredients and toss together to coat evenly. (Image 2).
Step 4: Lay your coated veggies on a parchment-lined baking sheet. (Image 3).
Step 5: Bake for 25 minutes. (Image 4).
Serve warm, and enjoy.
👩🏻🍳 Expert Tips
- Wash and Drain. Rinse brussels sprouts in a colander, then pat dry or towel-dry so they roast instead of steam.
- Trim the Ends. Cut off the tough stem ends for better texture and even cooking.
- Slice for Even Roasting. Halve small sprouts and quarter larger ones so everything cooks at the same rate.
- Loose Leaves Are Fine. Toss any loose leaves onto the pan. They get crispy and add great texture.
❄️ Storage, Reheating & Make Ahead
Storage. Store cooled veggies in an airtight container in the fridge for 3 to 4 days.
Reheating. Microwave 1 to 2 minutes until warm, or reheat on a foil-lined baking sheet at 350°F for about 5 minutes.
Make Ahead. Roast as directed, cool, and refrigerate. Reheat before serving. The flavors often deepen after a day in the fridge.
🥗 Side Dishes or Pairing Ideas
Serve these roasted brussels sprouts and carrots with roasted chicken, pork chops, or baked ham for a full meal. They also pair well with rice, mashed potatoes, buttered noodles, or warm dinner rolls. For a lighter option, add a simple green salad or steamed broccoli on the side.
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❓ Recipe FAQs
Yes, brussel sprouts can trap dirt between the leaves and be a pain to clean properly. Letting them soak in water and then giving them a rinse in a colander can help to get sediments to sink, leaving you with a clean vegetable. I like to remove the outer two leaves too, just because they come off so easily.
This is optional. If you scrub and wash them well, the skin can safely stay on without worry. Peeling them is optional, but it does help to make them look a little prettier. Both options should be considered after the carrots are clean.
Yes. This recipe can use baby carrots (as-is, no cutting or peeling required), or it can use sliced whole large carrots. I prefer the recipe with sliced carrots because they're about the same size as the brussel sprouts, but baby carrots change the dish's overall appearance, and it looks pretty on your dinner table.
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🐝 If you tried this Roasted Brussels Sprouts and Carrots, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Roasted Brussels Sprouts and Carrots
Ingredients
- ½ pound large carrots, peeled and sliced - ($0.54)
- 1 pound brussel sprouts, halved or quartered - ($2.98)
- ½ small onion, thinly sliced - ($0.46)
- 2 tablespoons olive oil - ($0.28)
- 1 teaspoon lime juice - ($0.01)
- 2 teaspoon maple syrup - ($0.04)
- 1 clove garlic, minced - ($0.05)
- 1 teaspoon salt - ($0.01)
- ⅛ teaspoon ground black pepper - ($0.01)
- 1 pinch red pepper flakes - ($0.01)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease.
- Prep vegetables. Place the carrots, Brussels sprouts, and sliced onion into a large mixing bowl.
- Season. Add the olive oil, lime juice, maple syrup, garlic, salt, black pepper, and red pepper flakes. Toss until evenly coated.
- Roast. Spread the vegetables into an even layer on the baking sheet. Roast for 25 minutes, stirring once halfway through if desired, until tender and lightly browned.
- Serve. Remove from the oven and serve warm.
Notes
- Vegetable size. Quarter large Brussels sprouts and halve smaller ones for even roasting.
- Make ahead. Can be roasted up to 1 day in advance and reheated before serving.
- Cleaning tips. Rinse Brussels sprouts well and remove any loose outer leaves before cooking.
- Reheating. Reheat in a 400°F oven for 8 to 10 minutes or in the air fryer for best texture.
Nutritional Information
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