Roasted Brussels Sprouts and Carrots make a healthy, flavorful side dish that’s simple to prepare. Sweet carrots and savory Brussels sprouts are roasted until tender and finished with a touch of honey and melted butter. This vegetable-packed recipe uses just six common ingredients and is ideal for fall and winter meals or holiday dinners.
This recipe is a favorite for colder months and works especially well as a holiday side for Thanksgiving or Christmas. It requires minimal hands-on time, but delivers rich roasted flavors that complement many main dishes.
Why You’ll Love This Recipe:
- Easy. Preparation takes only minutes; the oven does the rest.
- Healthy. Carrots and Brussels sprouts provide fiber, vitamins, and nutrients.
- Minimal Ingredients. Just six ingredients create a delicious side.
- Balanced Flavors. The carrots’ natural sweetness offsets the slight bitterness of Brussels sprouts.
Ingredients:
Brussels Sprouts: Best in season during fall and winter. Roasting mellows bitterness and creates a tender, buttery interior.
Carrots: Naturally sweet, and roasting intensifies their flavor. They pair beautifully with Brussels sprouts.
Olive Oil: Coats vegetables for even roasting and helps prevent drying.
Salted Butter: Melted and tossed with the vegetables before serving for rich, savory flavor.
Honey: Adds a gentle sweetness that rounds out the dish.
*Full ingredient quantities are listed in the recipe card below.
Substitutions and Variations:
- For heat instead of sweetness, skip the honey and use crushed red pepper flakes or hot honey.
- Substitute avocado oil for olive oil if you prefer its neutral flavor and high smoke point.
How to Make Roasted Brussels Sprouts and Carrots:
Step 1: Preheat the oven to 400°F and line a cookie sheet with parchment paper. Peel large carrots, quarter lengthwise, then cut into 3–4 inch pieces. Trim just the edge of the Brussels sprouts’ stem, halve them from top to bottom, and remove any discolored outer leaves.
Step 2: Place the carrots and halved Brussels sprouts in a large bowl. Drizzle with olive oil, toss to coat evenly, then sprinkle with salt and toss again.
Step 3: Spread the vegetables in a single layer on the prepared sheet pan. Arrange the Brussels sprouts cut-side down or all facing the same direction for even browning. Roast for 12 minutes.
Step 4: Flip the Brussels sprouts and continue roasting for 12–13 more minutes, until both the carrots and sprouts are tender and browned. Remove from oven and let rest for about 5 minutes.
Step 5: While the vegetables cool slightly, melt the butter on the stovetop or in the microwave. Place the roasted vegetables in a serving bowl, toss with the melted butter, then drizzle the honey over top and toss again to coat.
Step 6: Taste and add additional salt if needed. Serve warm and enjoy.
Expert Tips:
- Halve Brussels sprouts so they roast evenly and finish in the same time as the carrots.
- Line the pan with parchment paper to prevent sticking and make cleanup easier.
Recipe FAQs:
Make sure the sprouts are completely dry before roasting, cut in half, and roast at 400°F on the middle rack. A single layer on the pan helps them brown instead of steam.
No. Roasting alone produces a tender interior and crisp edges without blanching.
Cool to room temperature, store in a sealed container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F oven for 10–12 minutes until warmed through.
More Vegetable Side Dishes You Will Love:
Air Fryer Sweet Potato Wedges-
Mushroom Couscous
-
Teriyaki Broccoli
-
Pesto Vegetables
If you try this Brussels Sprouts and Carrots recipe, please leave a star rating and share your results in the comments — feedback is always appreciated!
Recipe
Roasted Brussels Sprouts and Carrots
- Author: Tara Smithson
- Total Time: 35 minutes
- Yield: 2 lbs of vegetables
Description
Roasted Brussels Sprouts and Carrots are an easy, nutritious side that comes together with just a few ingredients. Roasting brings out natural sweetness in the carrots and deep savory notes in the sprouts, finished with butter and honey for a balanced, comforting dish.
Ingredients
- 1 lb Brussels sprouts, washed and dried
- 5 large carrots, washed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 2 tablespoons salted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F and line a cookie sheet with parchment paper. Peel and quarter the carrots, then cut into 3–4 inch pieces. Trim and halve the Brussels sprouts, discarding any discolored outer leaves.
- In a large bowl, toss the carrots and Brussels sprouts with olive oil and salt until evenly coated.
- Arrange the vegetables in a single layer on the prepared sheet pan, placing Brussels sprouts cut-side down if possible. Roast for 12 minutes.
- Turn the Brussels sprouts and roast another 12–13 minutes until the vegetables are browned and tender. Remove from the oven and let cool 5 minutes.
- Melt the butter, then toss it with the roasted vegetables. Drizzle the honey over the vegetables and toss to coat.
- Adjust salt to taste and serve warm.
Equipment
Cookie sheet
Cutting mat or board
Mixing bowl
Notes
- Halving Brussels sprouts ensures even roasting and matches the carrots’ cook time.
- Use parchment paper to prevent sticking and simplify cleanup.
- Prep Time: 5 minutes
- Cooling Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: oven roasted
- Cuisine: American