Roasted Brussels Sprouts and Carrots make a healthy, flavorful side that’s easy to prepare and perfect for fall and winter meals. Brussels sprouts and carrots roast together until caramelized and tender, then are finished with melted butter and a drizzle of honey for a hint of sweetness. This recipe uses just six simple ingredients and comes together quickly.
This recipe is one of my favorites for the cooler months and works beautifully as a holiday side for Thanksgiving or Christmas. It’s low-effort and reliably delicious — the kind of vegetable dish that even picky eaters enjoy.
Why You’ll Love This Recipe:
- Simple and fast. Prep takes only a few minutes and the oven does most of the work.
- Nutritious. Carrots and Brussels sprouts are rich in vitamins, fiber, and antioxidants.
- Minimal ingredients. Six common pantry ingredients are all you need.
- Balanced flavor. The natural sweetness of roasted carrots tames any bitterness in Brussels sprouts for a well-rounded side.
Ingredients:
Brussels sprouts: Choose firm, evenly sized sprouts. When roasted, their outer leaves crisp while the centers become tender and slightly sweet.
Carrots: Use large carrots peeled and cut into similar-sized pieces so they roast evenly alongside the sprouts.
Olive oil: Coats the vegetables to promote even browning and prevent drying.
Salted butter: Melted and tossed with the roasted vegetables at the end adds richness and a silky finish.
Honey: A light drizzle brightens the dish with a touch of sweetness that complements the butter.
Full ingredient amounts are listed below.
- 1 lb Brussels sprouts, washed and dried
- 5 large carrots, washed, peeled, and cut into 3–4 inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 2 tablespoons salted butter
- 1 tablespoon honey
Substitutions and Variations
- For a spicy finish, replace honey with a drizzle of hot honey or sprinkle crushed red pepper flakes over the buttered vegetables.
- Swap avocado oil for olive oil if you prefer a neutral oil with a high smoke point.
- Add a handful of chopped pecans or walnuts after roasting for crunch, or finish with a squeeze of lemon for brightness.
How to Make Roasted Brussels Sprouts and Carrots
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel large carrots, quarter lengthwise, then cut into 3–4 inch chunks. Trim the very tip of the Brussels sprouts’ stems, halve each sprout lengthwise, and remove any damaged outer leaves.
Step 2: Place the prepared Brussels sprouts and carrot pieces in a large bowl. Add the olive oil and toss until all pieces are evenly coated. Sprinkle with salt and toss again.
Step 3: Spread the vegetables in a single layer on the parchment-lined baking sheet. Arrange the Brussels sprouts cut-side down for better caramelization where possible. Roast for 12 minutes.
Step 4: Turn the Brussels sprouts to the other side and continue roasting for another 12–13 minutes, until the edges are brown and the vegetables are tender. Remove from oven and let rest 5 minutes.
Step 5: While the vegetables cool briefly, melt the butter in a small pan or microwave-safe bowl. Transfer the roasted vegetables to a serving dish, pour the melted butter over them, then drizzle with honey and toss to coat evenly.
Step 6: Taste and add more salt if needed. Serve warm and enjoy.
Expert Tips
- Halve the Brussels sprouts so they cook through at the same rate as the carrot pieces and develop a nicely browned surface.
- Use parchment paper to prevent sticking and to speed up clean-up.
- To ensure crisp edges, make sure vegetables are dry before tossing with oil. Overcrowding the pan will cause steaming instead of roasting.
Recipe FAQs
Make sure they are thoroughly dried, cut in half, and roasted at a high temperature (400°F/200°C) on the oven’s middle rack. Don’t overcrowd the pan so the hot air can circulate.
Do I need to boil Brussels sprouts before baking?
No. Blanching isn’t necessary for this recipe. Roasting alone gives the sprouts a crisp exterior and tender, buttery interior.
How should I store and reheat leftovers?
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in a 350°F (175°C) oven for 10–12 minutes until warmed through to help restore crispness.
More Vegetable Side Dishes You Will Love
- Air Fryer Sweet Potato Wedges
- Mushroom Couscous
- Teriyaki Broccoli
- Pesto Vegetables
If you make this Roasted Brussels Sprouts and Carrots recipe, please leave a star rating and a comment to let me know how it turned out — I love hearing from readers!
Roasted Brussels Sprouts and Carrots
- Author: Tara Smithson
- Total Time: 35 minutes
- Yield: 2 lbs of vegetables
Description
Roasted Brussels Sprouts and Carrots are a simple, healthy side made with just six ingredients. Roasting brings out the natural sweetness of the carrots and gives the sprouts a crisp, caramelized edge with a tender center. Tossing the warm vegetables with melted butter and a touch of honey finishes the dish with a rich, slightly sweet glaze.
Ingredients
- 1 lb Brussels sprouts, washed and dried
- 5 large carrots, washed, peeled, and cut into 3–4 inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 2 tablespoons salted butter
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cut the carrots. Trim and halve the Brussels sprouts, discarding any damaged leaves.
- Toss the vegetables with olive oil and salt in a large bowl.
- Arrange in a single layer on the prepared baking sheet, cut-side down where possible. Roast 12 minutes.
- Flip the Brussels sprouts and roast another 12–13 minutes until browned and tender. Let cool 5 minutes.
- Melt the butter, toss with the warm vegetables, drizzle with honey, adjust salt to taste, and serve.
Notes
- Halving Brussels sprouts promotes even cooking and better browning.
- Parchment paper prevents sticking and helps cleanup.
Timing & Details
- Prep Time: 5 minutes
- Cooling Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Oven roasted
- Cuisine: American