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Roasted vegetables are more than just a side dish—they’re a warm, flavorful reminder that simple ingredients can create magic on a baking sheet. In today’s recipe, we’ll dive into how to make carrots and Brussels sprouts roasted until they’re perfectly golden, crisp on the edges, and tender in the center. Whether you’re prepping a weeknight meal or a holiday feast, this recipe delivers both comfort and flavor with minimal fuss. We’ll explore the ingredients, walk through each step, answer your top questions, and share pro tips for making this dish unforgettable.
Let’s start with a story close to my heart and get cooking!
Roasting Carrots and Brussels Sprouts Together Made Simple
A Childhood Memory in Every Bite
PrintCarrots and Brussels Sprouts Roasted to Perfection — Quick, Crispy & Delicious
- Total Time: 40 minutes
- Yield: 4 servings
Description
Roasting carrots and Brussels sprouts together creates a perfect harmony of sweet, earthy flavors and crisp textures. This recipe is simple, requiring only a few ingredients, but the result is a side dish that’s both comforting and impressive. Whether it’s a quick weeknight meal or part of a festive holiday spread, these roasted veggies are sure to steal the show.
Ingredients
1 lb Brussels sprouts (trimmed, halved)
1 lb carrots (peeled, sliced on the bias, about ½” thick)
3 tbsp extra-virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
Instructions
Preheat the oven to 425°F (220°C).
Prepare your baking sheet: Line it with parchment paper or a silicone mat for easy cleanup.
Prepare the vegetables: Slice the carrots thinner than the halved Brussels sprouts. Arrange them on the baking sheet in a single layer—Brussels sprouts should be cut side down.
Season the veggies: Drizzle olive oil over the vegetables, then sprinkle with salt, pepper, and any optional seasonings you choose.
Roast: Place the sheet in the oven and roast for 25-30 minutes, flipping the vegetables halfway through (about 15 minutes).
Optional finishing touch: Drizzle maple syrup or balsamic glaze over the veggies after roasting for added flavor.
Serve: Enjoy these roasted veggies as a side dish, over mashed potatoes, or in a grain bowl.
Notes
Even Cooking Tip: Slice the carrots thinner than the Brussels sprouts to ensure they cook at the same rate.Optional Add-Ins: Sweet potatoes, red onions, or parsnips can be added, just ensure they’re cut to the same size.
Leftover Tip: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Hello, I’m Chef Lisa, and welcome to my cozy kitchen here at Meals With You! When I was growing up in a small town in the Midwest, our family dinners often featured a medley of roasted root veggies fresh from the garden. My mom would toss carrots and Brussels sprouts with olive oil and a sprinkle of sea salt, then roast them in our old gas oven until they caramelized at the edges. The whole house would fill with that unmistakable aroma—sweet, earthy, and inviting.
Roasting carrots and Brussels sprouts together has stuck with me ever since. It’s an easy, fuss-free recipe that fits right into busy weeknights or relaxed weekend dinners. And the best part? You only need one pan and about 30 minutes.
Whether you’re new to roasting or looking for a reliable go-to, this carrots and Brussels sprouts roasted dish is about to become your favorite side.
Why Roast These Two Veggies Together?
When roasted together, carrots and Brussels sprouts complement each other beautifully. Carrots add natural sweetness, while Brussels sprouts bring that nutty, savory flavor that intensifies with high heat. Their textures differ just enough to keep every bite interesting, but their roasting times are close enough to make them ideal oven partners.
The trick? Slice the carrots a bit thinner or smaller than the halved Brussels sprouts to balance the cook time. This technique helps both vegetables caramelize evenly, creating that perfect contrast of crispy edges and tender centers.
Roasted Brussels Sprouts and Carrots — Your Flavor-First Ingredient Line-Up
Simple, Flavor-Packed Staples
The secret to carrots and Brussels sprouts roasted beautifully lies in fresh produce, high-heat oil, and the right seasoning mix. Here’s a concise table so you can scan, shop, and start prepping in minutes:
| Ingredient | Prep | Amount |
|---|---|---|
| Brussels sprouts | Trim ends, halve | 1 lb / 450 g |
| Carrots | Peel, slice on the bias ½” | 1 lb / 450 g |
| Extra-virgin olive oil | — | 3 Tbsp |
| Sea salt | Fine | 1 tsp |
| Black pepper | Freshly ground | ½ tsp |
| Garlic powder | Optional | ½ tsp |
| Dried thyme | Optional | ½ tsp |
| Maple syrup | Drizzle after roasting | 1 Tbsp |
This base recipe keeps the veggies center stage while letting natural sugars caramelize into crisp, golden edges.
Smart Swaps and Crowd-Pleaser Add-Ins
Swap olive oil for avocado oil if you plan to crank the oven above 425 °F; toss in a pinch of smoked paprika for subtle heat; or finish with balsamic glaze. Want deeper umami? Grate a little Parmesan during the final five minutes of roasting.
Keep portion sizes even so both vegetables roast at the same pace. If your carrots are extra thick, quarter them lengthwise; if your sprouts are petite, leave them whole to avoid over-browning.
Roasting Carrots and Brussels Sprouts — Timing, Technique & Texture
The Step-by-Step Roasting Method That Never Fails
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or a silicone mat.
- Spread the vegetables in a single layer. Brussels sprouts should be cut side down.
- Toss with oil, salt, pepper, and any optional herbs.
- Roast for 25–30 minutes, flipping once halfway through.
- Optional: Drizzle maple syrup or balsamic glaze after roasting.
How Long Should I Roast Carrots and Brussels Sprouts Together?
| Vegetable | Size | Roast Time (425°F) | Flip? |
|---|---|---|---|
| Carrots | ½” slices | 25–30 minutes | Yes, at 15 min |
| Brussels Sprouts | Halved | 25–30 minutes | Yes, at 15 min |
If they need more time, give them a few extra minutes—but check frequently to avoid burning. The carrots should be fork-tender with deep caramel spots, and the sprouts golden with crisp leaves.
Serving Ideas, Storage Tips & Your Roasted Veggie Questions Answered
Creative Ways to Serve Roasted Carrots and Brussels Sprouts
Serve these roasted veggies next to roasted chicken, spoon them over mashed potatoes, or toss into a warm grain salad. For something lighter, let them cool and add to a green salad with toasted nuts and vinaigrette.
They’re also perfect for holiday spreads, offering both color and depth alongside main courses.
Make-Ahead Tips & Leftover Hacks
Store roasted veggies in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 400°F for 5–7 minutes for best texture.
Repurpose leftovers into:
- Omelets or frittatas
- Grain bowls
- Sandwiches or wraps with hummus
They’re just as tasty cold, tossed into a salad with vinaigrette.
FAQ
Can I roast carrots and Brussels sprouts together?
Yes—just slice carrots thinner than the halved sprouts. Roast them at 425°F for 25–30 minutes and flip halfway through for even browning.
How do I keep Brussels sprouts from getting soggy in the oven?
Make sure they’re dry before oiling, spread them out, and place cut-side down for maximum crispness.
What herbs go best with roasted carrots and Brussels sprouts?
Thyme, rosemary, or smoked paprika work well. For a twist, try cinnamon with carrots or chili flakes for heat.
Can I add other vegetables to this recipe?
Yes. Sweet potatoes, red onions, or parsnips work great. Cut them to match the carrot/sprout size for even roasting.