Roasted Brussels Sprouts And Carrots
This post may contain affiliate links (disclosure).
You’ll love these Roasted Brussels Sprouts and Carrots for an easy and healthy side dish! The veggies cook up tender with a deep roasted flavor.
Brussels Sprouts And Carrots In Oven
Roasted Brussels sprouts and carrots are a tasty duo that brings out the best flavors in each vegetable! First, Brussels sprouts and carrots are cut into bite-sized pieces, then tossed with a bit of oil, salt, and pepper. They’re spread out on a baking sheet and roasted in the oven until they turn golden and deliciously caramelized.
The Brussels sprouts get crispy on the edges, while the carrots become sweet and tender. The result is a savory and slightly sweet side dish that’s not only easy to make but also full of wholesome goodness. Whether you’re enjoying them as a family dinner side or a healthy snack, these roasted Brussels sprouts and carrots are sure to make your taste buds happy!
Love roasting vegetables? Try these tasty recipes: Roasted Broccoli And Carrots, Ranch Roasted Potatoes, and Roasted Parsnips.
How To Make Roasted Brussels Sprouts And Carrots
Start by preheating your oven to 400 degrees and washing the produce.
Now it’s time to prep the veggies. Trim off the brown ends of the Brussels sprouts and slice the heads into quarters. Set them aside.
Peel the carrots and then follow the same process: slice off any brown ends and cut the carrots into thin, round slices.
Add the veggies to a bowl and top them with olive oil, salt, pepper, and garlic powder. Use a spoon to toss the Brussels sprouts and carrots in the seasonings.
Lay out seasoned veggies on a parchment paper-lined baking sheet. Arrange into a single layer for the best roasting.
Pop baking sheet into the oven and cook veggies for about 30 minutes. Cooking time will ultimately depend on your oven and the size of the veggie slices.
Once they are done, remove the Brussels sprouts and carrots from the oven. They are ready to be enjoyed.
Cooking Tips
- Cutting the veggies into smaller pieces helps them to cook faster
- No need to peel if you are using baby carrots
- Add any seasonings you like to this recipe
- Veggies are ready when they can be easily pierced with a fork
Alternative Seasonings For Roasted Brussels Sprouts And Carrots
- honey
- balsamic vinegar
- minced garlic
- bacon grease
- grated Parmesan
- chopped, fresh herbs
- Worcestershire sauce
- chili sauce
- Italian dressing
- dijon mustard
What To Serve With Roasted Brussels Sprouts And Carrots
This super healthy dish would a perfect side to a low-carb meal. Try serving it with Air Fryer Almond Flour Breaded Chicken (Keto Low Carb), Baked Thin Sliced Chicken Breast, or Instant Pot Sausage And Peppers.
Or take the taste over-the-top and serve with a homemade sauce like Greek Tzatziki Cucumber Yogurt Sauce Recipe, Basil Pesto Sauce Recipe (Fresh Italian Homemade Pesto, Best Ever!), or Creamy Garlic Yogurt Dill Sauce.
More Side Dishes Featuring Vegetables
More Brussels Sprout Recipes
Brussels Sprouts In Instant Pot
Brussels Sprouts With Cranberries
Roasted Brussels Sprouts And Carrots
Recipe Video
Ingredients
- 12 oz Brussels sprouts
- 3 carrots whole or baby carrots
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp olive oil
Instructions
- Start by preheating your oven to 400 degrees and washing the produce.
- Trim off the brown ends of the Brussels sprouts and slice the heads into quarters. Set them aside.
- Peel the carrots and then follow the same process: slice off any brown ends and cut the carrots into thin, round slices.
- Add the veggies to a bowl and top them with olive oil, salt, pepper, and garlic powder. Use a spoon to toss the Brussels sprouts and carrots in the seasonings.
- Lay out seasoned veggies on a parchment paper-lined baking sheet. Arrange into a single layer for the best roasting.
- Pop baking sheet into the oven and cook veggies for about 30 minutes. Cooking time will ultimately depend on your oven and the size of the veggie slices.
- Once they are done, remove the Brussels sprouts and carrots from the oven. They are ready to be enjoyed.
Notes
- Cutting the veggies into smaller pieces helps them to cook faster
- No need to peel if you are using baby carrots
- Add any seasonings you like to this recipe
- Veggies are ready when they can be easily pierced with a fork
Nutrition
See Also:
