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roasted brussel sprouts and carrots

roasted brussel sprouts and carrots

roasted brussel sprouts and carrots

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Brussels sprout

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.[1]

Roasted Brussels Sprouts and Carrots

It is a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or salad topper!

Love roasted carrots? Love roasted brussels sprouts? So do we! Between the two we could never choose a favorite, but thankfully we don’t have to because they are delicious when roasted together.

Ready to learn our favorite way to make baked carrots and brussels sprouts? Let’s do it!


  1. Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.


Why roast brussel sprouts and carrots together

I first came up with this roasted vegetable recipe when thinking of great dishes for feeding lots of people on Christmas day.

roasted brussel sprouts and carrots
roasted brussel sprouts and carrots

Helen’s top tips

  1. Don’t overcrowd the pan. If it’s crowded, the veggies may ‘sweat’ and not brown/caramelise as well.
  2. Some of the brussels leaves will fall off as you slice them. Throw them onto the tray too! They’ll be lovely and crispy!
  3. Cooking time can vary in different ovens. Go by the colour rather than by the exact time stated in the recipe. Keep an eye on them. When the brussels are browned and crisp in parts and the carrots are starting to caramelise, they’re done (20 to 40 minutes).
  4. Carrots can take slightly longer than brussels to cook. If the brussels sprouts look like they’re charring too much, just reduce the oven temperature a little.

Should brussel sprouts and carrots be blanched (briefly boiled) before roasting?

Nope. Some people do this, but there’s really no need. Why create more work for yourself when it just isn’t necessary?

On the other hand, if you like your brussels sprouts to be really tender on the inside, do go ahead and blanch them for 5 minutes before roasting. Rinse in cold water and dry well before proceeding with the recipe as normal.

Can’t I keep the brussels sprouts whole?

Yes! If you choose to do this, you’ll need to roast for an extra 10 to 15 minutes. Also make sure you chop your carrots a bit larger so that they’re about the same size as the brussels sprouts. This way, the 2 types of vegetables will still be ready at the same time.

Why are my brussels sprouts mushy?

This can sometimes happen if the sprouts aren’t drained well after washing or blanching. To be sure this doesn’t happen again, blot them with kitchen paper before roasting. Also make sure you don’t crowd the baking tray. Use two if you need to.

Can this dish be prepared ahead?

You can certainly wash and prepare the vegetables ahead and put them on the baking tray covered and ready to roast. You can also prepare the dressing ahead and keep it in the fridge until you’re ready to use it.

Once you’ve cooked the vegetables, it’s best to serve them right away while the brussels are still nice and crisp.


For the vegetables

  • 14 ounces brussels sprouts washed, ends chopped off and cut in halves or lengthwise
  • 14 ounces carrots washed, peeled and chopped into pieces roughly the same size as the brussels
  • 2 tablespoons olive oil for roasting the vegetables
  • 4 teaspoons fresh thyme Pull the leaves off the tough stalk by running your thumb and finger down it (I find it’s best to do this from the top of the stalks downwards). Alternatively use just 1 teaspoon of dried thyme.

For the dressing

  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons mustard
  • ½ clove garlic crushed (optional)
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper

optional toppings

  • crumbled cheese, toasted nuts, dried berries
roasted brussel sprouts and carrots
roasted brussel sprouts and carrots


  • Pre-heat the oven to 205C/400F. Line a large baking tray with baking paper.
  • Empty the washed and cut brussels sprouts and carrots onto the baking tray. Include any brussels leaves that have fallen off. Toss through the olive oil and thyme.
    14 ounces brussels sprouts,14 ounces carrots,2 tablespoons olive oil,4 teaspoons fresh thyme
  • Roast the vegetables for around 25 to 30 minutes or until the brussels are golden and crispy in parts (but not burnt) and the carrots are starting to caramelize. Toss around half way through cooking.
  • Meanwhile, whisk together the dressing ingredients. Microwave for 30 seconds to melt the butter.
    2 tablespoons honey,1 tablespoon balsamic vinegar,2 teaspoons mustard,½ clove garlic,1 tablespoon butter,½ teaspoon salt,¼ teaspoon pepper
  • When the vegetables are cooked, immediately toss the dressing through them. Empty them into a serving bowl. Sprinkle over any toppings (purely optional) and serve immediately.
    crumbled cheese, toasted nuts, dried berries

Another recipe :

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.


  • 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.


  • 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.


  • 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.


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


  • Make bacon, carrots, and brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit leftover in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavour from the bacon and bacon fat will outpower the sriracha honey and brussels sprouts
  • Squeeze a wedge of lime over the roasted carrots and brussels sprouts before serving to give it a bright acidity flavour.
  • Add some fresh herbs such as rosemary or thyme to the sheet pan for some herby flavour.
roasted brussel sprouts and carrots
roasted brussel sprouts and carrots

Do I have to peel my carrots?

I always peel my carrots. It saves me from having to scrub them clean.

How should I cut carrots before roasting?

I cut mine on an angle so there’s more surface area to caramelize on the sheet pan. Try to cut them so they’re a similar size to your brussels sprouts so they roast evenly.

Why are my brussels sprouts mushy?

This usually means there isn’t enough space on the sheet pan for the vegetables. If everything is too close, the vegetables will steam up instead of roast. You want the hot air in the oven to be able to reach as much of the vegetables as possible.

How do I keep the brussels sprouts crispy?

Roasting the vegetables at a high temperature helps make them super crispy! Make sure your oven is set to 450F.

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