Roasted Brussels sprouts and carrots are a delicious and easy side dish recipe that compliments just about any meal. Simply place the vegetables on a sheet pan, drizzle with olive oil, season with salt and pepper, and roast in the oven. In under an hours time you will have a delectable side dish that no one will be able to resist.
Not too many people love Brussel sprouts, but for those who do love them this is typically the time of year you can find them in the grocery store (harvest season from June-January)! I love the mix of sweet carrots and roasted garlic with these baby cabbage gems. Simply seasoning them with olive oil and salt and pepper keeps their flavors in tact and makes for the most delicious Roasted Brussels Sprouts and Carrots.
If you love Brussel sprouts I have a few other recipes you also might enjoy. My Smoked Paprika and Shallot Brussels Sprouts burst with flavor as do my PF Chang’s Copycat Sweet Chili Brussels Sprouts, and my Brussels Sprouts with Corned Beef.
If you are looking to add additional flavors to your Brussels sprouts you may be interested in my Roasted Brussel Sprouts with Bacon. For those who love bacon and are on the fence about Brussels sprouts, you might just be a lover of Brussels sprouts.
- Brussels Sprouts – I like to roast the Brussels Sprouts whole.
- Carrots – You’ll notice I use baby carrots for this recipe. Regular whole carrots work just as well. You will need to take the time to peel and chop the carrots.
- Garlic – I use whole smashed garlic cloves tossed throughout the vegetables.
- Olive Oil – I love the way that olive oil tastes. You could always add a little bit of butter to the dish as well, but I like to keep it dairy free. After all, butter brussel sprouts tastes oh-so-good!
- Salt and Pepper – I keep it simple with basic salt and pepper for this dish.
Preheat the oven to 400 degrees Fahrenheit. In a 9×13 glass baking dish, add the Brussel sprouts, baby carrots, smashed cloves of garlic, olive oil, salt, and black pepper. Mix well with your hands until all the vegetables have oil all over them.
Place aluminum foil over the glass baking dish. Bake in the oven for 35 minutes. Then, carefully, remove the baking dish from the oven. Remove the foil and bake for an additional 10-15 minutes. Remove from the oven, divide evenly among plates, and enjoy.
Brussels Sprouts go best with onions, carrots, and even potatoes; both white and sweet potatoes. I rarely ever pair brussel sprouts with green vegetables–they typically clash with the flavor profile of the baby cabbage.
You can drizzle the brussel sprouts with lemon or top with sweet balsamic reduction. Toss in bacon, fresh herbs like rosemary, thyme, or even fresh parsley. Sprinkle Parmesan cheese or Pecorino Romano over the top of them just after they are done cooking or during the last five minutes to toast and melt the cheese.
If you overcooked the Brussels sprouts they will turn mushy. The release excess sulphur (the thing that makes the cabbage family actually smell like stinky cabbage. When they are cooked perfectly, sprouts are sweet, a little crisp, and mildly-flavored.
Blanching is optional, but it allows you to roast at a higher temperature to crisp up the edges and only for a small amount of time. Unlike my recipe, that is slow and low for almost an hour. When I do this method I blanched my Brussels sprouts for just a few minutes then I shock them with cold water. Drain them very well, toss them with oil and season with salt and pepper and throw them in a 450 degree oven for just 5-10 minutes until the edges are crisped up.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this roasted carrots and brussel sprouts recipe.
- Stovetop – You can adapt this recipe and make the brussel sprouts and carrots stovetop instead. Simply steam the carrots and Brussels sprouts for 10-15 minutes until al-dente. To make sauteed brussel sprouts and carrots you’ll want to drain and place the vegetables in a pan with olive oil and butter to crisp up the edges and add a layer of flavor to the side dish.
- Al Dente – If you like your vegetables more on the tender side, feel free to bake for 25 minutes with the aluminum foil on and then remove the foil and bake for an additional 15 minutes.
- Reduce Roasting Time – To reduce baking time you can slice the Brussels sprouts in half. This will help them cook faster. You can easily trim off 15 minutes off the roasting time.
- Blanching – Some people like to blanch vegetables prior to roasting. If you choose this method simply blanch the brussel sprouts for a few minutes. Then shock them with cold water. Drain them very well and remove as much water as possible. Toss them with oil and season with salt and pepper and throw them in a 450 degree oven for just 5-10 minutes until the edges are crisped up.
Here are a few of my favorite recipes that pair well with my brussel sprout carrot recipe.
- Italian Meatloaf
- Sour Cream and Chive Mashed Potatoes
- Slow Cooker Chicken And Potato Dinner
- Cornflake Baked Chicken
- Creamy Parmesan Orzo with Spinach
- Instant Pot pork chops with apples
- Stove Top Roasted Pork with Sweet Peppers
If you make this brussel sprouts side dish, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Roasted Brussel Sprouts and Carrots
- 1 lb. Brussels Sprouts ends trimmed
- 1 lb Baby Carrots
- 6 Smashed Cloves of Garlic
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- Preheat the oven to 400 degrees Fahrenheit.
- In a 9×13 glass baking dish, add the Brussel sprouts, baby carrots, smashed cloves of garlic, olive oil, salt, and black pepper. Mix well with your hands until all the vegetables have oil all over them.
- Place aluminum foil over the glass baking dish. Bake in the oven for 35 minutes. Then, carefully, remove the baking dish from the oven. Remove the foil and bake for an additional 10-15 minutes.
- Remove from the oven, divide evenly among plates, and enjoy.
- If you like your vegetables more on the tender side, feel free to bake for 45 minutes with the aluminum foil on and then remove the foil and bake for an additional 15 minutes.
- To reduce baking time you can slice the Brussels sprouts in half.
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