Looking for a simple yet delicious healthy side dish? This recipe for Roasted Brussels Sprouts and Carrots is quick, easy and adaptable so you can effortlessly make them your own!
With just 5 ingredients, this easy sheet pan vegetable side dish is sure to impress! What’s more, they’re ready in just 30 minutes and the whole dish requires very little clean up.
As an environmental scientist, I always try to stick to seasonal eating when I can! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when brussels sprouts and carrots are in season in your area with this Seasonal Food Guide.
Roasted Brussels Sprouts and Carrots Ingredients
Here’s everything you need:
- Brussels sprouts. One stem or one package of brussels sprouts is also usually about one pound of sprouts. Fresh or frozen (thawed).
- Carrots. Three to four large carrots usually weigh about 1 pound.
- Olive oil. To roast your brussels sprouts and carrots in.
- Salt & pepper. To lightly season your roasted vegetables and bring out their natural delicious flavors.
Optional flavor boosting add-in ideas:
- Garlic. For the garlic fans out there, who want a quick and easy garlic fix.
- Lemon juice or zest. A little citrus goes a long way.
- Crushed red pepper. If you want a little bit of spice.
- Butter. Salted or unsalted, dairy or plant based. For extra moisture and a rich, buttery finish.
- Garlic or onion powder. For extra savory and umami flavor.
- Grated or shaved Parmesan cheese (or Nutritional Yeast). For cheesiness and a little extra salt.
Roasted Brussels Sprouts and Carrots Tips and Tricks
How to Keep Carrots and Brussels Sprouts Fresh
Brussels sprouts that are still on the stalk will last a little longer than those that are already separated. Still, most fresh brussels sprouts can last up to 7 days when they are stored properly.
The best way to store your brussels sprouts is dry in a sealed bag or airtight container in the “crisper” drawer in your refrigerator. Make sure not to rinse them until you’re ready to roast them, to ensure they are nice and dry when you store them.
As for the carrots, whole, raw carrots will last up to 1 month when stored properly. When they’re peeled, sliced, or chopped, they usually last about half the time.
Store them whole in an airtight container or sealed bag in the coldest part of the fridge until you’re ready to roast them.
Green tip: Did you know that 50% of food waste happens at home? Reduce your contribution to food waste by properly storing your vegetables until ready for use.
Prepping the Carrots
The skins of carrots take a long time to cook and can sometimes become wrinkly and even gritty when you roast them. In order to get deliciously tender carrots, it’s best to peel the skin off of them.
Simply use a vegetable peeler to peel the outermost layer of the carrots off. Once you peel the outer layer, it will reveal a shinier and more brightly colored carrot.
Prepping the Brussels Sprouts
For the best brussels sprouts, you have to trim off the rough ends. The rough end is the part of the tip on the side of the brussels sprout where it was taken off the stalk.
Slicing the Vegetables
Once your carrots are peeled, it’s best to cut them into long thin pieces, about 1/2 inch wide. This will ensure they cook in the same amount of time as the brussels sprouts.
Start by slicing your carrots in half lengthwise. Once they’re sliced in half, you can set the flat side of the carrot down on the cutting board, making them much easier to work with.
As for the brussels sprouts, once the ends are cut off, slice them in half.
Drizzle on the Oil & Seasonings
Add the prepped carrots and brussels sprouts to a large 18 x 26-inch baking sheet and spread them out in a single layer. For less clean up, you can line your baking tray with aluminum foil.
Then, drizzle the extra virgin olive oil on top. Then, sprinkle on the salt and pepper.
Use clean hands to toss the brussels sprouts and carrots in the oil, salt, and pepper. I find using my hands is the easiest way to ensure everything is evenly coated.
Alternatively, you can use tongs or two large forks to toss instead of your hands.
Then, spread the vegetables out once again in a single layer, ensuring none are stacked on top of one another.
Toss Again Halfway Through
Once your oven is preheated to 425°F, stick your baking sheet with the prepped veggies on it on the top rack of the oven. Roast for 10 minutes.
After 10 minutes, remove the baking sheet from the oven and use kitchen tongs or two wooden spoons to toss again. Be careful—it’s hot!
By tossing your veggies halfway through the roasting process, you will ensure that they cook more evenly. Plus, it helps to avoid the vegetables sticking to the baking sheet.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
Serving Your Roasted Brussels Sprouts and Carrots
The fresh flavors of this delicious side dish are complementary to pretty much any dish you throw its way! If you want to spruce the roasted veggies up a bit with a sauce or gravy, try this Shallot Cream Sauce or Hearty Mushroom Gravy over top.
Should You Have Leftovers
These Roasted Carrots and Brussels Sprouts will last in the refrigerator up to 5 days in an airtight container. They can also be frozen for up to 12 months.
To thaw them, transfer them from the freezer to the refrigerator and let them rest in there overnight.
To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until heated thoroughly.
Green tip: Another great way to reduce food waste is to properly store and reheat your leftovers so you can consume them.
Roasted Carrots and Brussels Sprouts Frequently Asked Questions
Why are my roasted brussels sprouts not crispy?
If your brussels sprouts are not crispy, likely your oven temperature was too low. Make sure to preheat your oven before adding your vegetables, and roast them on the top rack at 425°F.
A second culprit could be that you haven’t evenly coated your brussels sprouts in oil. Make sure to toss the brussels sprouts in the oil before roasting so they cook evenly and brown on all sides.
Why You Should Make these Roasted Carrots and Brussels Sprouts
- They’re nutritious! Nothing like simply roasted vegetables to nourish you!
- They’re delicious. Roasting the carrots and brussels sprouts brings out their natural flavors and a tender on the inside, crispy on the outside texture.
- They complement any meal. The perfect colorful, tasty, and healthy sidekick to any meal.
20-Minute Roasted Brussels Sprouts and CarrotsPRINT PIN RATE
- 1 pound brussels sprouts
- 1 pound carrots
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Topping Ideas
- 2 cloves garlic, minced
- 2 teaspoons lemon juice or zest
- ½ teaspoon garlic and/or onion powder
- ½ teaspoon crushed red pepper
- 1 tablespoon butter (dairy or plant-based)
- 2 tablespoons grated Parmesan cheese or nutritional yeast
- Preheat your oven to 425°F.
- Prep your vegetables by trimming the ends off the brussels sprouts and slicing them in half lengthwise and trimming the ends off the carrots, peeling them, and slicing them into long thin pieces (roughly ½ inch thick).
- To a large 18 x 26-inch baking sheet, add your prepared brussels sprouts and carrots. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.
- Roast for 20 minutes, tossing halfway in between. Serve hot.
- The asparagus and brussels sprouts tips can be composted or used to make your own vegetable broth!
- For more recipes like this one, check out this list of best roasted vegetable recipes!