Brussel sprouts and carrots are two vegetables that were made for each other. With caramelized flavors pairing great together and bright colors on your plate, these veggies are something everyone will WANT to eat!
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 or a Honey Mustard Pork Roast and you'll have yourself a great meal!
🥘 Ingredients
- Olive oil
- Lime juice
- Maple syrup
- Garlic
- Salt
- Black Pepper
- Red Pepper Flakes
- Carrots
- Brussel Sprouts
- Onion
For the exact measurements needed, please see the recipe card below.
🍽 Equipment Needed
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- Mixing bowl
- Parchment paper
- Measuring spoons
- Baking sheet
🔪 Instructions
Check out how to Make Roasted Brussel Sprouts and Carrots with these simple step-by-step instructions:
Preheat your oven to 425 degrees F.
Prep your veggies and place them in a mixing bowl.
Add in the remaining ingredients and toss together to evenly coat.
Lay your coated veggies on a parchment lined baking sheet.
Bake for 25 minutes.
Serve warm and enjoy.
🍴 Recipe Tips
This recipe can be made a day in advance and reheated before serving if desired. This is a great way to cut time before feasting! I think the extra day also helps the flavors to grown and taste even better, but that could just be me.
Brussel sprouts and carrots come in a wide variety of sizes, so if you plan on using larger brussels, make sure to cut them into quarters so that they cook more evenly. Small brussels, like the ones I used, can be simply cut in half.
💭 FAQs
Yes, brussel sprouts can trap dirt between the leaves and be a pin to clean properly. Letting them soak in water and then giving 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.
More delicious recipes to try soon
- Cajun Turkey Breasts
- Hot Chocolate Pancakes
- Yogurt Banana Split
- Poor Man's Stew
- Roasted Frozen Cauliflower
- Rolo Turtle Fudge
📖 Recipe
Roasted Brussel Sprouts and Carrots
Ingredients
- 2 Tablespoons Olive Oil ($0.26)
- 1 teaspoon Lime Juice ($0.08)
- 2 teaspoon Maple Syrup ($0.03)
- 1 clove Garlic, minced ($0.05)
- 1 teaspoon Salt ($0.10)
- ⅛ teaspoon Black Pepper ($0.02)
- 1 pinch Red Pepper Flakes ($0.02)
- ½ small Onion, sliced thinly ($0.35)
- ½ pound Large Carrots, peeled and sliced into medallions ($0.56)
- 1 pound Brussel Sprouts, halved or quartered ($2.98)
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
Recipe Tips
- This recipe can be made a day in advance and reheated before serving if desired. This is a great way to cut time before feasting! I think the extra day also helps the flavors to grown and taste even better, but that could just be me.
- Brussel sprouts and carrots come in a wide variety of sizes, so if you plan on using larger brussels, make sure to cut them into quarters so that they cook more evenly. Small brussels, like the ones I used, can be simply cut in half.
- Wash brussel sprouts before roasting. Let them soak in water and then giving 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.
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