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!
Recipe: $4.39 | Per Serving: $0.55 | Servings: 8
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 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 This Recipe Works
- 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
Ingredient Notes:
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.
Seasonings- Use a combination of salt, black pepper, and red pepper flakes for the best taste combination.
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.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
Step 3: Add in the remaining ingredients and toss together to coat evenly.
Step 4: Lay your coated veggies on a parchment-lined baking sheet.
Step 5: Bake for 25 minutes.
Serve warm, and enjoy.
🍴 Recipe Tips
Brussel Sprouts Prep
- Washing and Draining: Begin by washing all the brussel sprouts thoroughly in a colander under cool running water. Once washed, transfer them to a towel to drain while you continue with the preparation.
- Trimming: Trim off the wooden-like bottom ends of the brussel sprouts.
- Slicing: With the brussel sprouts sitting upright on the cutting board, use a knife to slice them into halves if they are small, or quarter-sized pieces if they are larger.
- Handling Loose Leaves: If any loose leaves fall off while slicing, you can choose to discard them or include them in the recipe as desired.
⏲️ Make Ahead Instructions
Preparation: Prepare the recipe according to instructions.
Storage: Once cooked, let the dish cool completely. Store it in an airtight container in the refrigerator.
Reheating: Before serving, reheat the dish in the oven or microwave until heated through. I think the extra day also helps the flavors to grow and taste even better, but that could just be me. Serve and enjoy!
🍳 Reheating
Microwave Method: Place a serving of the dish on a microwave-safe plate and heat for 1-2 minutes until warmed through.
Oven Method: For larger servings, I like to spread everything out on a foil lined baking sheet and cook at 350F for about 5 minutes or until heated through.
💭 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 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.
❤️ More Delicious Side Dish Recipes
If you tried these Roasted Brussels Sprouts and Carrots, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would 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)
- 2 Tablespoons olive oil ($0.28)
- 1 teaspoon lime juice ($0.01)
- 2 teaspoon maple syrup ($0.04)
- 1 clove minced garlic ($0.05)
- 1 teaspoon salt ($0.01)
- ⅛ teaspoon ground black pepper ($0.01)
- 1 pinch red pepper flakes ($0.01)
- ½ small onion, sliced thinly ($0.46)
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper (or spray lightly with nonstick cooking spray.)
- Wash your carrots and brussel sprouts and prep them. Set aside in bowl, with sliced onion.
- Toss together with the remaining ingredients and then lay flat on the baking sheet.
- Roast in the oven for 25 minutes.
- Serve and enjoy.
Notes
- Prepare this dish a day in advance and reheat before serving to save time.
- Larger Brussels sprouts should be quartered for even cooking; halve smaller ones.
- Wash Brussels sprouts before roasting to remove sediments. Soaking and rinsing them in a colander works well. Consider removing outer leaves.
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