Roasted Brussels Sprouts and Carrots

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Roasted Brussels Sprouts and Carrots are the perfect healthy and delicious side dish. The combination of sweet and savory vegetables oven roast and are tossed in honey and butter as a finishing touch. Only 6 ingredients needed for this veggie packed recipe.

Roasted Brussels Sprouts and carrots with honey butter in serving dish.

This recipe is one of my favorite vegetable recipes to make in the Fall and Winter, and I love it as a holiday side dish for Thanksgiving or Christmas. It's low effort and tastes amazing, which are the best kind!

For more Holiday side dish ideas, check out this Cranberry Sauce with Orange Juice, Whipped Sweet Potatoes, and White Cheddar Macaroni and Cheese.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Roasted Brussels Sprouts and Carrots:
Expert Tips:
Recipe FAQs:
More Vegetable Side Dishes You Will Love:
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Why You'll Love This Recipe:

Easy. This veggie recipe only takes minutes to prep, then let the oven do the work.
Healthy. Carrots and Brussels Sprouts are full of nutrients, vitamins and fiber.
Minimal Ingredients. Only 6 common ingredients are needed to make this easy side dish.
A Delicious Pair Up. Brussels Sprouts can have a bit of a bitterness to them and the carrots balance that perfectly with their sweetness.

Big on Brussels Sprout Recipes? Try these Hot Honey Brussels Sprouts, Caramelized Brussels Sprouts, and Shaved Brussels Sprout Salad with Bacon.

Ingredients:

Brussels Sprouts: In season between October and December and one of my favorite Winter vegetables. They are known to be on the bitter side, but when roasted in the oven with olive oil and salt, it really transforms the flavors to savory with a buttery like inside.

Carrots: Naturally sweet and when roasted, even more sugars are released. They pair so well with the Brussels Sprouts. Try this popular Brown Sugar Glazed Carrot Recipe too.

Olive Oil: Used to coat the vegetables before roasting. Olive Oil has a high burning point, which means it doesn't burn easy, and it helps the vegetables from drying out.

Salted Butter: Melted and tossed into the vegetables before serving to add savory and salty flavors.

Honey: Pairs nicely with the melted butter and adds just a touch of sweetness.

*Full recipe ingredients and quantities are listed in the recipe card below.

Substitutions and Variations:

For a spicier ending, instead of sweet, skip the honey and replace it with a few dashes of crushed red pepper flakes.

Instead of olive oil, you could use avocado oil, which also has a high burning point.

For more Thanksgiving side dish recipes, try my Air Fryer Butternut Squash, Winter Kale Salad, and Garlic Cheese Mashed Potatoes.

How to Make Roasted Brussels Sprouts and Carrots:

Prepping vegetables and hand showing how much of the base of brussels sprout to cut.

Step 1: Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Peel the large carrots and quarter, then slice into 3 to 4 inch chunks. For the Brussels Sprouts, slice just the very edge of the stem off, then cut in half through the top, down through the base of the stem. Peel any yellow or blackish leaves off and discard.

Vegetables tossed in olive oil and salt.

Step 2: Add the Brussels Sprouts and carrots into a large bowl and pour in the olive oil. Toss to combine, coating all the veggies, then sprinkle with salt and toss again.

Carrots and brussels sprouts on cookie sheet lined with parchment paper.

Step 3: Spread the Brussels Sprouts and Carrots out on the parchment paper lined cookie sheet. Face the Brussels Sprouts all the same way, either face down or face up. Bake for 12 minutes.

Flipping vegetables half way through oven roasting.

Step 4: Flip the Brussels Sprouts over to the opposite side and bake for another 12-13 minutes. Remove from the oven and let cool for 5 minutes.

Honey butter topping over roasted veggies.

Step 5: While the Vegetables are cooling, melt the butter in a pan on the stovetop or in the microwave. Add the veggies to a serving dish and toss with melted butter. Then, pour the honey over the vegetables and toss.

Step 6: Add salt to taste, serve and enjoy!

Expert Tips:

Slice the Brussels sprouts in half for a better roast. If they're whole, they will take longer to cook than the carrots.
I recommend using parchment paper under the veggies or they will stick to the pan.

For a main dish to pair with this recipe, try my Oven Roasted Turkey Legs, Traeger Smoked Turkey Breast or Dutch Oven Pork Tenderloin.

Recipe FAQs:

Why aren't my Brussels Sprouts crispy?

Make sure they are completely dried before baking, sliced in half and bake them on higher heat, 400 degrees, in the middle of the oven. This should result in a crispier texture.

Do I need to boil Brussels Sprouts before baking?

No. Blanching isn't necessary, like it would be with green beans. The Brussels Sprouts get nice and crispy with a buttery interior just from oven roasting.

Storage and Reheating:

To store, allow the Brussels Sprouts & Carrots to cool to room temperature, then place in a sealed container in the fridge for up to 3 days. To reheat, simply add to a cookie sheet and reheat in a 350 degree oven until hot, 10-12 minutes.

More Vegetable Side Dishes You Will Love:

If you tried this Brussels Sprouts and Carrot Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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