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Whip up a delicious vegetable side dish effortlessly with this roasted Brussels sprouts and carrots recipe. Quick and easy to prep and roasted in the oven to caramelize, they are perfect to serve up alongside all of your favorite meals.

close up image of roasted Brussels spouts and carrots in a bowl

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If you’re not looking forward to spending hours in the kitchen this Thanksgiving or Christmas, these oven roasted Brussels sprouts and carrots side dish is the perfect solution!

Carrots and red onions are tossed in maple syrup and the Brussels sprouts are perfectly seasoned. This vegan side dish is speedy to prep before getting roasted to perfection.

Be sure to try my Roasted Broccoli and Roasted Potatoes and Carrots too!

Why you will love this recipe!

  • Healthy: Fresh Brussel sprouts and carrots are tossed in seasonings and a little oil for a vegetable side dish that is low in fat and full of vitamins, minerals and antioxidants.
  • Great for a crowd: This roasted carrots and Brussel sprouts recipe is easily halved and doubled depending on how many people you are feeding.
  • Quick and easy: With minimal ingredients and a short prep time, you don’t need to spend hours in the kitchen to serve up a tasty side dish.
roasted vegetables in a bowl for thanksgiving table

Ingredients

  • Brussels sprouts: Trim the sprouts and remove the tough outer leaves. Cut in half before tossing in the seasonings.
  • Carrots: Peel the carrots and cut into chunks.
  • Red onion: I like to add a red onion for a mild sweet flavor. You could use a yellow or white onion.
  • Oil: Used for roasting. I used olive oil, but vegetable or canola will work well.
  • Maple syrup: The carrots are tossed in maple syrup for a hint of sweetness. Honey can aslo be used if not vegan.
  • Seasonings: Kosher salt, black pepper, garlic powder, and rosemary.
ingredients for roasted brussels sprouts and carrots

How to make roasted Brussels sprouts and carrots

  • Preheat the oven to 425F and line 2 baking sheets with parchment paper.
  • Toss carrots and red onion with maple syrup, 2 tablespoons olive oil, and half of the seasonings. Toss Brussels sprouts with the remaining 2 tablespoons of olive oil and seasonings.
  • Spread carrots and onions in a single layer on a prepared sheet pan and bake in a preheated oven for 25 – 30 minutes, turning halfway through until they start to brown and caramelize.
  • Spread Brussels sprouts on a second baking sheet and add to the oven after 10 minutes. Roast Brussel sprouts for 15-20 minutes turning halfway through, or until they caramelize.
  • Remove carrots and Brussels sprouts from the oven and toss them in a serving bowl.
process images of roasting vegetables in the oven

Can you roast vegetables without oil?

Oil helps to roast the vegetables evenly as it helps to conduct the heat, and it will also help them to crisp up at the edges. You can roast vegetables without the oil, but they may dry out a little. Toss the vegetables in a little water so that the seasonings stick to them and then roast them. If you find that they are getting a little dry during cooking, you can spray them lightly with a little more water.

Can you make them ahead of time?

Roasted vegetables are best served once they are cooked, as they can start to get soft and mushy if they sit for too long. Leftovers, however, will keep well for 3 days in the fridge and can be reheated at 400F for 10 minutes to warm them through and help crisp them back up.

roasted Brussels spouts and carrots in a bowl

What do you serve them with?

These roasted Brussels sprouts and carrots are quick and easy to make as part of a weeknight meal with almost any protein , but tasty enough to serve up as part of your Thanksgiving or Christmas dinner. Try them with:

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

  • Cut the carrots into similar sized pieces so that they cook through evenly.
  • Use your hands to toss the vegetables in the oil and seasonings so that they are well coated.
  • Make sure you place all Brussel sprouts sut side down on the baking sheet to get a nice and caramelized sides.
  • Cook the vegetables in a fully pre-heated oven.
  • The vegetables can be prepped a few hours ahead of time until they are ready to be roasted.
roasted Brussels spouts onions and carrots in a bowl

More Vegetable Side Dishes

If you love this roasted veggies side dish, make sure you check out some of my other side dish recipes:

roasted Brussels spouts and carrots in a bowl
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Roasted Brussels Sprouts and Carrots

Whip up a delicious vegetable side dish effortlessly with this roasted Brussels sprouts and carrots recipe. Quick and easy to prep and roasted in the oven to caramelize, they are perfect to serve up alongside all of your favorite meals.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Email Me This Recipe

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Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

  • 1 lb Brussels sprouts, trimmed, old leaves removed and cut in half lengthwise
  • 1 lb carrots, peeled and cut in diagonal 1” pieces
  • Red onion, sliced in thicker slices
  • 4 Tablespoons Olive oil, divided
  • cup maple syrup or honey
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon rosemary, divided

Instructions 

  • Preheat the oven to 425F and line 2 baking sheets with parchment paper.
  • Toss carrots and red onion with maple syrup, 2 tablespoons olive oil, and half of the seasonings. Toss Brussels sprouts with the remaining 2 tablespoons of olive oil and seasonings.
  • Spread carrots on a prepared baking sheet and bake for 25 – 30 minutes, turning halfway through until they start to brown and caramelize.
  • Spread Brussels sprouts on a second baking sheet and add to the oven after 10 minutes. Bake for 20 minutes turning halfway through, or until they caramelize.
  • Remove carrots and Brussels sprouts from the oven and toss them in a serving bowl.

Video

Notes

  • Cut the carrots into similar sized pieces so that they cook through evenly.
  • Use your hands to toss the vegetables in the oil and seasonings so that they are well coated.
  • Cook the vegetables in a fully pre-heated oven.
  • The vegetables can be prepped a few hours ahead of time until they are ready to be roasted.

Nutrition

Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 690mg | Potassium: 857mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19802IU | Vitamin C: 105mg | Calcium: 94mg | Iron: 2mg
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

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