Roasted Carrots and Brussels Sprouts

Roasted Brussels sprouts and carrots are a simple side dish you can make with a few ingredients for weeknights or the holidays.

Here we’ll show you how to roast these veggies to perfection so they get a tender–crips interior and slightly caramelized exterior that maximizes their delicious natural flavors.

You’ll love the combination of sweet and earthy taste!

Quantities are in the recipe box at the bottom of the page.

Carrots

You can use carrots of any color. We use classic orange carrots here.

Brussels sprouts

Pick fresh Brussels sprouts that are firm to the touch.

Extra virgin olive oil

Extra virgin olive oil is excellent for roasting vegetables because its high polyphenol content makes it stable at high roasting temperatures.

Paprika

Paprika adds a pleasant aroma and color. We use regular paprika, but you can also use smoked paprika.

Substitute a pinch of red pepper flakes or other spices like ground cumin for paprika.

Garlic powder

You can use garlic powder or a couple of crushed garlic cloves.

Thyme

We like to season the veggies with dried thyme. Fresh thyme leaves picked off the small thyme stems work, too.

Substitute Italian herb mix or rosemary for thyme.

Salt and black pepper

Try to go for sea salt and freshly ground black pepper.

Preheat the oven to 400°F or 200°C. Peel the carrots and cut off the stem of the Brussels sprouts.

Chop the carrots diagonally into 1/5 Inch or 1/2 cm pieces. Cut the Brussels sprouts in half.

Arrange the chopped veggies on a baking tray (or sheet pan) and season with extra virgin olive oil, paprika, garlic powder, thyme, salt, and black pepper.

Toss to combine, then arrange on a single layer without overlapping.

Bake at 400°F or 200°C for about 30 minutes, or until the veggies are tender-crisp and slightly caramelized/charred outside.

Transfer into a serving bowl, and enjoy it as a delicious side dish.

Ps. You can top them with fresh herbs, pine nuts, or toasted almonds.

Glazed roasted carrots and Brussels sprouts

Follow the same recipe as above, then 5 minutes before the veggies are done, take them out of the oven, toss them with two tablespoons of maple syrup, and bake for 5 to 10 more minutes until perfectly glazed.

Alternatively, sprinkle parmesan cheese and bake it for five more minutes.

Roasted broccoli and carrots

A delicious alternative to Brussels sprouts, broccoli is delicious with carrots.

Check out our roasted broccoli and carrots recipe.

Buttery tender roasted potatoes meet sweet and earthy carrots.

Check out our roasted potatoes and carrots recipe.

Glazed roasted carrots

You can’t beat roasted carrots glazed in a finger-licking good maple syrup glaze.

Check out our roasted carrots recipe.

You can serve roasted carrots and Brussels sprouts with our delicious honey mustard dressing for an even more flavorful side dish.

The sweet and tangy flavor of the dressing perfectly matches the roasted veggies.

With a delicious protein–rich main such as:

• Lentil Wellington with mashed potatoes, sautéed green beans, and mushrooms gravy.
• Tofu mushroom cutlets with sautéed mushrooms.
• Lentil vegetable soup with plenty of legumes and veggies.
• Vegetarian Bolognese packed with lentils, mushrooms, and a rich tomato sauce.
• Lentil pasta is the perfect healthy comfort food.

Mains

Mushroom Wellington

Pasta

Lentil Bolognese

One-pot Meals

Lentil Pasta

Soups

Lentil Vegetable Soup

Make ahead: you can cut the veggies beforehand and keep them in the fridge for 24 hours.

Refrigerator: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or air fryer.

Freezer: we don’t recommend freezing this recipe.