Name: Roasted Carrots and Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh Brussels sprouts, trimmed and halved; 3–4 medium carrots, peeled and sliced into sticks or rounds; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder (optional); 1 tbsp balsamic vinegar or honey (optional for finishing); Fresh herbs like thyme or parsley (optional for garnish)

Jump to Recipe·Leave a Review

Roasted carrots and Brussels sprouts is one of my favorite side dishes to make when I want something simple, colorful, and packed with flavor. The vegetables get beautifully caramelized in the oven, bringing out their natural sweetness and nutty depth. With just a few ingredients and minimal prep, I end up with a dish that complements just about any main course.

Why I Love This Recipe

I love roasted carrots and Brussels sprouts because they’re so easy to prepare and come out perfectly every time. The roasting process transforms both vegetables—carrots become tender and sweet, while Brussels sprouts get crispy on the edges and soft inside. It’s a healthy, hearty side that I can serve with everything from chicken and beef to vegetarian mains. Plus, it’s great for meal prep or holiday tables. Roasted Carrots and Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh Brussels sprouts, trimmed and halved
Carrots, peeled and sliced into sticks or rounds
Olive oil
Salt
Black pepper
Garlic powder (optional)
Balsamic vinegar or honey (optional for finishing)
Fresh herbs like thyme or parsley (optional for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
I place the trimmed Brussels sprouts and sliced carrots in a large bowl.
I drizzle them with olive oil and toss with salt, pepper, and garlic powder if using.
I spread the vegetables out in a single layer on the baking sheet, making sure not to overcrowd them so they roast instead of steam.
I roast in the oven for 25 to 30 minutes, stirring halfway through, until the vegetables are golden brown and tender with crispy edges.
After roasting, I drizzle with a splash of balsamic vinegar or honey for a touch of brightness or sweetness, depending on what I’m serving them with.
I sprinkle with fresh herbs before serving if I want to add a pop of color and freshness.

Servings and Timing

This recipe serves 4 as a side dish. Prep takes about 10 minutes, and roasting time is around 25 to 30 minutes. So in total, it’s ready in just about 40 minutes.

Variations

Spicy version: I add a pinch of red pepper flakes or a drizzle of chili oil before roasting.
Cheesy finish: I sprinkle grated Parmesan over the hot vegetables right after roasting.
Citrus twist: I toss the roasted veggies with a bit of orange zest or lemon juice for brightness.
Maple glazed: I add a tablespoon of maple syrup before roasting for a sweeter profile.
Add-ins: I sometimes toss in red onions, whole garlic cloves, or sweet potatoes for more variety.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F (175°C) for 10–15 minutes to bring back the crispness. The microwave works too, but it softens the edges a bit. I don’t recommend freezing, as the vegetables tend to get mushy after thawing. Roasted Carrots and Brussels Sprouts

FAQs

How do I keep the Brussels sprouts from getting soggy?

I make sure to roast them cut side down and avoid overcrowding the pan. Giving them space helps them roast and caramelize instead of steaming.

Can I roast frozen Brussels sprouts?

I prefer using fresh ones for the best texture, but I’ve roasted frozen sprouts too—just expect them to be softer and less crispy.

Do I need to peel the carrots?

I usually peel them for a smoother texture, but if they’re fresh and clean, I sometimes just scrub and slice them.

Can I make this ahead of time?

Yes, I roast them earlier in the day and reheat in the oven before serving. They’re also good at room temperature for casual meals.

What can I serve this with?

I often serve them alongside roasted chicken, steak, or a grain bowl. They pair well with almost anything.

Conclusion

Roasted carrots and Brussels sprouts is one of those go-to recipes that never lets me down. It’s easy, healthy, and incredibly versatile. With caramelized edges, tender centers, and a rich flavor that deepens in the oven, this dish makes any meal more satisfying. Whether I’m feeding a crowd or cooking for myself, it’s a side I keep coming back to.