Do you want carrots for dinner or Brussels sprouts? Can’t decide? Well, you don’t have to! This dish combines two favorites to create an amazing side for lunch or dinner.
Roasting brings out the natural flavors in vegetables, giving them a rich resonance that requires little seasoning. And these roasted Brussels sprouts and carrots don’t disappoint. All you need is an oven and a sheet pan to create a delightful dish the whole family will love.
The best part is, it’s table ready in just thirty minutes. You can’t get much more convenient than that.
Enjoy this dish as it or try one of the variations I’ve listed below. Whichever way you decide to go, you’re going to love it – and so will everyone else. It just might become your next go to potluck dish.
Roasted Brussels Sprouts and Carrots
Prep Time: 7 minutes
Cook Time: 25 minutes
Serves 4
Ingredients
- 1 pound carrots, trimmed, cut into 1-2 inch pieces, and washed (scraped or not scraped, your choice)
- 1 pound fresh Brussels sprouts, stems trimmed, cut in half, and washed
- 2 cloves garlic, thinly sliced
- 1 medium sweet onion, cut in half, then cut into wedges
- 2 tablespoons olive oil
- Sea salt
- Coarse ground black pepper
These vegetables are crispy and delicious as is. If you have extra time and the ingredients, you can also step it up with a brown butter balsamic topping.
Brown Butter Balsamic ingredients
- 4 to 6 tablespoons butter
- 1 teaspoon balsamic vinegar
- 1 clove crushed garlic
Optional Ingredients
- Beef bacon, chopped
- Garlic seasoning
- Fresh mushrooms
- Sliced almonds
- Seasoned salt
- Parsley
- Basil
- Parmesan
How to Make Roasted Brussels Sprouts and Carrots
- Preheat oven to 400 degrees F.
- Put the Brussels sprouts, carrots, garlic, and onion in a large bowl. Drizzle with olive oil and toss until covered.
- Add salt and pepper to taste (and other seasoning as desired) and toss to coat.
- Arrange the vegetables on a baking sheet. You may want to line it with parchment paper or coat with olive oil to prevent the vegetables from sticking.
- Roast at 400 degrees F for 25 minutes. About 12 minutes in, stir to make sure the vegetables are roasted on all sides.
- Remove from oven and serve.
To make Brown Butter Balsamic, follow these directions:
- Brown the butter over medium heat.
- Add the balsamic and garlic.
- Stir until the garlic becomes fragrant.
- Pour over the vegetables (after you remove them from the oven). Enjoy!
Easy Cooked Vegetables
Carrots and Brussels sprouts pair well together and make a colorful addition at mealtimes. With their different textures, they are delicious roasted. They are easy to make as well. While Brussels sprouts have a season, I can usually find them all year long at the grocery store, just like I can with carrots.
Best of all, I like buying Brussel sprouts and carrots because they keep well in the fridge. I don’t feel the need to make them right away like I do with other produce. Also, I like that I can serve them with lighter main courses or heavier fare. Sometimes I toss leftovers in cauliflower rice, and enjoy the next day for lunch. You can also toss leftovers into roasted vegetable soup.
You can leave them covered in the refrigerator for up to four days.
While my kids strongly prefer raw vegetables instead of cooked ones, they will sometimes eat roasted carrots and Brussels sprouts. They’ll eat twice as many carrots than the green orbs but I’ll take what I can get.
This is an easy vegetable recipe to serve when people come over. It looks like it took awhile to make — people don’t often serve Brussels sprouts — and the carrots give it a great color. These stay warm in the oven without becoming mushy while you prepare the other foods.
If you don’t make the butter balsamic, you can also toss with salt and pepper. They will taste great. You can also drizzle homemade vegan Worcestershire sauce on top. Another option is to add garlic butter or roasted garlic aioli to this dish.
Serve this dish with seared tuna for a healthy and satisfying meal. Checkout these other recipes:
- Pesto recipe
- Mediterranean dip
- White bean and pasta soup
- Grilled acorn squash
- Roasted brussels sprouts and carrots
My son has a palm oil allergy and palm oil intolerance. Because of this, I cook most all of our meals from scratch. Making easy vegetable recipes is a great way to get vitamins and minerals into our diets.
If you make this carrots and Brussels sprouts recipe, please let me know in the Comments below. What do you serve them with?
Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound carrots
- 1 pound fresh Brussels sprouts
- 2 cloves garlic thinly sliced
- 1 medium sweet onion cut in half, then cut into wedges
- 2 tablespoons olive oil
- sea salt to taste
- coarse ground black pepper to taste
Instructions
- Preheat oven to 400 degrees F
- Wash and trim ends of carrots. Cut into 1-2 inch pieces.
- Wash and trim ends from Brussels sprouts. Cut them in half.
- Slice and cut garlic and onion.
- Put Brussels sprouts, carrots, garlic, and onion in a large bowl. Drizzle with olive oil and toss until covered.
- Add salt and pepper to taste. Toss to coat. Add other seasonings if you wish.
- Put vegetables on a baking sheet. You may want to line it with parchment paper or coat with olive oil to prevent the vegetables from sticking.
- Roast vegetables at 400 degrees F for 25 minutes. After about 12 minutes, stir so the vegetables will roast on all sides.
- Remove from oven and serve.
Brown Butter Balsamic topping (optional)
- Brown 4 - 6 tablespoons butter on the stovetop over medium heat. Add 1 teaspoon balsamic vinegar and 1 clove crushed garlic.
- Stir until the garlic becomes fragrant. Drizzle over the vegetables after you take them out of the oven.