Roasted Brussels Sprouts and Carrots- tender, sweet, crispy, and slightly salty. This easy sheet pan recipe is perfect for weeknight dinners, holiday feasts, or any time you crave a flavorful vegetable side dish. With simple ingredients and minimal prep time, this dish has the potential to become a family favorite.
Yes, the kids like it too! I was also surprised, but Annette (8) likes "crispy brussel sprouts" and will request them. The other two (6 and 3 years old) are hot and cold with brussels sprouts (and every other food. One day, they love a food, and two days later, when I serve the same thing, it's like I am trying to poison them when I serve it again)
- brussels sprouts, trimmed and halved
- large carrots, peeled and cut into smaller pieces
- olive oil
- sea salt and black pepper
- fresh rosemary Instructions
Start by preheating your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Drizzle the surface with olive oil.
Peel the carrots and cut them into similar sizes. I like them cut into long pieces because the thing ends up browning nicely with a lovely contrast tenderness of the large ends of the carrot.
Cut the very ends of the brussels sprouts off and slice through the center of the core. Then, depending on the size of the brussels sprouts, you want to cut them in half or quarters or leave them whole if they are the smaller sprouts.
Spread them onto a baking sheet lined with parchment paper or aluminum foil. Arrange the Brussels sprouts and carrots in a single layer for even cooking. Be sure to place brussels sprouts on the cut side down.
This helps increase the taste of caramelized bits. If you have loose leaves at them to the pan, too- these will crisp up, and if you are trying to sell the kids on brussels sprouts, these salty, crunchy leaves are the trick.
These will roast in the preheated oven for approximately 25-30 minutes until they're tender and have developed a golden brown, crispy exterior.
Once both the Brussels sprouts and carrots are perfectly roasted, they'll be ready to serve as a delightful side dish for your favorite meals.
Tips, Tricks, and Alterations
- Add some spice by sprinkling red pepper flakes.
- More roasted vegetables- add some roast potatoes, red onion, sweet potatoes, or beets on the baking sheet for a colorful veggie side dish.
- Serve them hot! While they are still tasty at room temperature, they are best right out of the oven. That way, you don't lose the wonderful crispy texter of the veggies.
- For the same reasons- they are not as good for fully cooked meal prep- but you can prep the veggies by peeling, cutting, and coating them in the olive oil. Store them in an airtight container until you are ready to cook.
- Use baby carrots- I love the look and texture of the whole carrots, but you can use them if you have baby carrots in your refrigerator.
- Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts and they’ll steam in the oven instead of crisp up.
- Select brussels sprouts with tightly packed leaves, avoiding any with loose yellow leaves or dark brown spots.
- Ensure the brussels sprouts are completely dry before tossing them in olive oil. Moisture can hinder proper coating, leading to steaming instead of crisping in the oven.
- Maintain sufficient space between the brussels sprouts and carrots on the sheet pan. Avoid packing them too tightly to prevent steaming and encourage roasting for optimal flavor and texture.
What to serve with:
We have served this easy vegetable recipe for holiday dinner- with Christmas lamb shanks and Thanksgiving turkey. It is also frequently paired with more weeknight meals like black lentils with whipped feta, crispy salmon, and chicken marbella.
Today serve the roasted brussle spouts over quinoa and great northern beans I cooked this weekend and topped it will herbs tahini sauces, and picked fressno peppers.
If you’ve tried this Lentil Soup recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Roasted Brussels Sprouts and Carrots
- 1 pound Brussels sprouts trimmed and halved
- 1 pound large carrots peeled and cut into smaller pieces
- Four tablespoons of olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 springs of rosemary 1 teaspoon dried rosemary
- Start by preheating your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Drizzle the surface with olive oil.
- Peel the carrots and cut them into similar sizes.
- Cut the very ends of the brussels sprouts off and slice through the center of the core. Then, depending on the size of the brussels sprouts, you want to cut them in half or quarters or leave them whole if they are the smaller sprouts.
- Spread them onto a baking sheet lined with parchment paper or aluminum foil. Arrange the Brussels sprouts and carrots in a single layer for even cooking.
- Be sure to place brussels sprouts on the cut side down.
- Roast in the preheated oven for approximately 25-30 minutes until they're tender and have developed a golden brown, crispy exterior.