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!
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.
- 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.
Olive oil- Use olive oil to coat the veggies and get the seasonings to stick in place well.
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.
Garlic- You can use fresh garlic or minced garlic from a jar.
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.
Onion- Adding in onions helps to make the dish a little sweeter and gives it more flavor thanks to the caramelization process.
For the exact measurements needed, please see the recipe card below.
🍽 Equipment Needed
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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 coat evenly.
Lay your coated veggies on a parchment-lined baking sheet.
Bake for 25 minutes.
Serve warm, and enjoy.
🍴 Recipe Tips
Brussel Sprouts Prep
To prepare the brussel sprouts, wash them all well in a colander in the sink under cool running water. Then transfer to a towel to drain as you work your way through the batch, chopping off the wooden-like bottom ends of the sprouts.
After the bottoms have been removed, sit the brussel sprouts upright on the cutting board and use your knife to slice them into halves (if small) or quarter sized pieces (if larger).
If the brussels are smaller than a quarter, simply cutting them in half is sufficient. You can either discard or keep and use the loose leaves that fall off of the sprouts.
⏲️ Make Ahead Instructions
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 grow and taste even better, but that could just be me.
You can reheat a serving of this dish on a microwave safe plate for about 1-2 minutes. 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.
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.
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 dishes overall appearance and it looks pretty on your dinner table.
More delicious side dish recipes to try soon
- Easy 3 Ingredient Biscuits
- Creamy Garlic Red Skin Mashed Potatoes
- Steamed Corn On The Cob
- Roasted Frozen Cauliflower
- Italian Green Beans with Tomatoes
- Instant Pot Mashed Sweet Potatoes
Roasted Brussel Sprouts and Carrots
- 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)
- 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.
- 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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