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White bowl filled with roasted baby carrots and brussels sprouts.

Roasted Brussel Sprouts and Carrots

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.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 105kcal
Author Katie


  • Oven


  • 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 9x13 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.


Serving: 0.5cups | Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 485mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10995IU | Vitamin C: 67mg | Calcium: 61mg | Iron: 2mg