This roasted Brussels sprouts and carrots recipe is simple and easy to make. It's a delicious vegetable side dish for fall and winter dinners and holiday feasts.
As the leaves change and the crisp air rolls in, there's nothing quite like the comforting warmth of a home-cooked meal shared with family.
I always get so excited every year when fall rolls around because that means comfort food season! Bring on the soups, casseroles, and hearty roasts.
When it comes to seasonal side dishes, roasted Brussels sprouts and carrots hit all the right notes. I'm so excited to share this nourishing fall recipe with you!
Whether you’re gathering for a cozy weeknight dinner or planning a grand holiday feast, this colorful, nutrient-packed side dish brings rich flavors and vibrant colors to your table.
With the perfect balance of savory and sweet, these roasted veggies are sure to be a hit with guests of all ages!
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❤️ Why you'll love this vegetable side dish
Ready to fall in love with this tasty side dish? Here are a few reasons I love this recipe -- and why I think you'll love it, too!
- Perfect for fall and holiday dinners: These vegetables are in peak season during the cooler months, meaning they are at their most flavorful. This also makes them ideal for your fall family dinners and Thanksgiving or Christmas feasts.
- Easy to prepare: With minimal prep time and simple ingredients, you can whip up a large batch in no time.
- Healthy and flavorful: Packed with vitamins, fiber, and antioxidants, roasted Brussels sprouts and carrots add a nutritious boost to your meal without sacrificing flavor.
- Versatile: The roasting method brings out the natural sweetness of the carrots while caramelizing the Brussels sprouts, adding a delightful texture contrast. You can easily adjust the seasoning to match your taste preferences.
🛒 Ingredient notes
- Brussels sprouts: Choose fresh, firm Brussels sprouts. Trim the ends and remove any damaged outer leaves. Quarter them to ensure even roasting.
- Carrots: Use fresh sliced carrots for the best flavor, although you can use baby carrots too. Peel and slice them into uniform pieces for even cooking.
- Olive oil: A good quality olive oil is key to achieving a crispy exterior and a tender interior. It also adds a subtle richness to the vegetables.
- Garlic: Roasted garlic adds a deep, savory flavor to the dish. If you love garlic like I do, feel free to toss in an extra minced garlic clove.
- Balsamic vinegar: A little balsamic vinegar adds a tangy sweetness that complements the earthy flavors, and also helps caramelize the vegetables.
- Honey: Adds sweetness to balance out the bitter Brussels sprouts, and also helps caramelize the vegetables while roasting.
- Lime juice: Fresh lime juice helps balance out and brighten up the roasted veggies with some nice acidity. Use freshly squeezed lime juice instead of store-bought prepared lime juice when possible for the best flavor.
- Herbs & seasonings: Salt and pepper add nice seasoning. Feel free to add a sprinkle of fresh thyme or rosemary to elevate the flavors even further if you want.
✅ Step-by-step instructions
You'll find detailed instructions and the full list of ingredients with measurements down in the printable recipe card at the bottom of this post. But here are a few step-by-step photos to show you how easy it is to make this hearty side dish!
Start by preheating the oven to 400°F and lining a baking sheet with parchment paper.
- In a large bowl, whisk together the dressing ingredients.
- Add the quartered Brussels sprouts and sliced carrots and toss together to coat.
3. Spread out the vegetables on the prepared baking sheet.
4. Bake at 400°F for 25-30 minutes, just until the vegetables are cooked to your preference.
I like to cook them until the Brussels sprouts are slightly charred. They're so good and flavorful that way!
👩🏻🍳 Recipe FAQs
To ensure even cooking, cut the Brussels sprouts in half and slice the carrots into uniform pieces. Also, spread them out on the baking sheet in a single layer, avoiding overcrowding, which can cause steaming instead of roasting.
Yes! You can prep the vegetables by chopping them ahead of time and storing them in the fridge. To reheat, spread them on a baking sheet and pop them back into a preheated oven for a few minutes to crisp them up.
Absolutely! You can add root vegetables like parsnips, sweet potatoes, or even red onions for extra flavor and color. Just be mindful of the cooking times for each type of vegetable to avoid over- or undercooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer, oven, or on the stove.
Leftovers can be added to salads, grain bowls, or even omelets for a delicious meal the next day. You can also puree them into soups for a unique twist on vegetable soup!
🍽 Serving ideas
This is such a hearty and satisfying vegetarian side dish to serve at any dinner. But it's especially delicious to serve with other fall comfort food dishes like Lamb Ragu Pappardelle, Slow Cooker Short Ribs Adobo, or Butternut Squash Mac and Cheese.
I also love serving roasted Brussels sprouts and carrots as a Thanksgiving side dish. The hearty fall vegetables complement roast spatchcock turkey, air fryer turkey tenderloin, and air fryer ham.
For a Christmas feast, serve this as a side dish with Herb Crusted Rack of Lamb, Christmas Tree Pull-Apart Bread, and Gingerbread Cake Roll.
🍷 🥂 Wine pairings
The richness of these hearty fall vegetables can pair well with both white wine and red wine.
White Wine Pairing: Sauvignon Blanc
With its crisp acidity and herbal notes, a Sauvignon Blanc is a fantastic match for roasted vegetables. The wine’s freshness contrasts beautifully with the sweetness of the carrots and the caramelized edges of the Brussels sprouts.
Red Wine Pairing: Pinot Noir
For a red option, a light Pinot Noir works wonderfully. Its subtle earthy undertones and bright red fruit flavors pair nicely with the roasted veggies, creating a harmonious balance without overpowering the dish.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
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Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Roasted Brussels Sprouts and Carrots
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- ¼ cup honey (or maple syrup)
- juice of 1 lime about 2 Tablespoons
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound Brussels sprouts, quartered
- 1 pound carrots, peeled and sliced diagonally
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together olive oil, balsamic vinegar, honey, lime juice, garlic, salt, and pepper.
- Toss in the quartered sprouts and sliced carrots.
- Spread out the seasoned vegetables onto the lined baking sheet.
- Bake at 450°F for 25-30 minutes, until the vegetables are slightly caramelized to your liking.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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