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

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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