Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
This roasted Brussels sprouts and carrots recipe is an easy side dish made with olive oil, garlic, and seasoning and baked in the oven. The high heat caramelizes the vegetables for tender centers and lightly crisp edges.
This recipe comes together quickly and uses just 4 main ingredients, making it a quick win for busy weeknights or holiday meals. And a quick drizzle of honey or balsamic vinegar at the end adds a little extra flavor and sweetness.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
If you need a side dish that feels a little special but barely adds work to dinner, these baked Brussels sprouts and carrots check every box. You get sweet carrots, earthy sprouts and those browned edges that make plain vegetables taste so much better.
And since the seasoning pairs well with most vegetables, you can swap out the sprouts and carrots to make even more sheet pan roasted dishes.
While this is the perfect side dish for weeknight dinners or meal prep, it’s also a great choice for a holiday dinner next to Katie’s Cornbread Casserole and these creamy Amish Mashed Potatoes.
Roasted Brussels Sprouts and Carrots Ingredients Needed
- Brussels sprouts: Cut them in half so they cook evenly and get nicely browned edges.
- Carrots: Slice them into pieces that are about the same size so they roast evenly.
- Olive oil: This helps the vegetables caramelize and keeps them from drying out.
- Garlic: Mix it in well to keep it from burning.
- Salt and black pepper: Adjust for your preferences.
- Balsamic vinegar or honey (optional): A light drizzle of balsamic at the end of baking adds extra tanginess and rich flavor or use honey for a little more sweetness.
Get the complete ingredients & directions in the recipe card below.
How to Make Baked Brussels Sprouts and Carrots
Preheat your oven and line a large baking sheet with parchment paper.
Prepare the vegetables: trim the stems from the Brussels and cut in half then cut the carrots into 1/2-inch coins.
Put the Brussels and carrots in a large bowl. Toss them with olive oil, garlic, salt, and pepper.
Spread the vegetables in a single layer on the baking sheet.
Roast them until they are tender and lightly browned. Stir halfway through so they cook evenly.
Take them out of the oven and, if you like, drizzle with balsamic vinegar or honey before serving.
Tips for the Best Roasted Vegetables
- Choose fresh, firm vegetables for the best texture.
- Cut the vegetables into pieces that are about the same size so they cook evenly.
- Use the biggest sheet pan you have for more space. Overcrowding the pan will steam the veggies instead of roasting them.
- For maximum crispiness, preheat the sheet pan in the oven for a few minutes before adding the parchment and vegetables. Place the brussel sprouts cut-side-down on the pan to help them brown faster.
Recipe Substitutions & Variations
- Maple syrup: Can be used in place of the honey and pairs really well with both carrots and sprouts.
- Other veggies: Could also add or substitute green beans, rainbow carrots, sweet potatoes, or parsnips.
- Garlic powder: Don’t have minced or fresh garlic? Garlic powder can be used instead.
- Cheesy: A sprinkle of parmesan cheese after baking is another tasty twist.
- Spicy: Add a few dashes of red pepper flakes.
Can I make sheet pan Brussels sprouts and carrots ahead of time?
Yes! You can trim and slice the vegetables in advance and store them in the refrigerator until you’re ready to roast. For the best texture, cook them just before serving so they are nice and crisp.
What to Serve with Roasted Brussels and Carrots
For a main course, I would definitely recommend pairing them with Air Fryer Meatloaf Recipe or Crockpot Mississippi Pot Roast. If you need another delicious vegetable side dish, go with my Classic Green Bean Casserole or Homemade Skillet Creamed Corn.
How to Store Leftover Brussels Sprouts and Carrots
Let the vegetables cool completely, then place them in an airtight container and refrigerate for up to 4 days.
To reheat, spread the vegetables on a baking sheet and warm them in a 375°F oven for 8 to 10 minutes, until they’re hot and the edges are crisp again. You can also use a skillet over medium heat for a few minutes. We don’t recommend using the microwave, since it makes them soft.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best, but you can use frozen ones if you thaw and dry them well first. If you don’t dry them completely they will release moisture as they cook and be soggy.
Why are my vegetables soggy?
There are 3 reasons that could prevent the vegetables from browning: the pan was too crowded, the vegetables were wet or the oven wasn’t hot enough.
Roasted Brussels sprouts and carrots are an easy oven side dish that pairs well with chicken, beef, pork, or holiday meals. With simple seasonings and quick prep, it’s a vegetable recipe you’ll want to keep in rotation.
More Easy Vegetable Side Dish Recipes…
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Easy Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 large carrots, peeled and sliced into 1/2-inch rounds
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- balsamic vinegar, 1 Tablespoon, optional for drizzling after baking. Or use an equal amount of honey in place of the balsamic.
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Place the cut Brussel sprouts and carrots in a large bowl and toss with the olive oil, garlic, salt, and pepper until everything is evenly coated.1 pound Brussels sprouts, 3 large carrots, 2 Tablespoons olive oil, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Transfer vegetables to the baking pan and spread in a single layer.
- Bake for 20–25 minutes, stirring at the halfway mark, until the vegetables are tender and the edges are slightly browned.
- Remove from oven and serve warm.
- Optional: Drizzle with balsamic vinegar or honey before serving.balsamic vinegar
Notes
- Use a large sheet pan and leave space between the vegetables so they brown instead of turning soft.
- Try to keep the pieces similar in size for even cooking.
- For maximum crispiness, preheat the sheet pan for a few minutes in the oven, before adding the parchment and placing the brussel sprouts cut-side down on the pan.
- Give the veggies a toss midway so they cook evenly on all sides.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
