Healthy Roasted Brussels Sprouts and Carrots

Here is my favorite roasted brussels sprouts and carrots recipe, with simple seasoning, olive oil, and a touch of garlic that brings out the natural sweetness in both vegetables.

This side dish has become a regular on our dinner table, especially during the cooler months. Even my kids, who used to turn their noses up at brussels sprouts, now ask for seconds. Sometimes the simplest recipes are the best ones, right?

What Kind of Brussels Sprouts Should I Use?

Fresh Brussels sprouts will give you the best results for this roasted recipe, and you’ll want to look for ones that are bright green with tightly packed leaves. Small to medium-sized sprouts tend to cook more evenly than the really large ones, so try to pick sprouts that are roughly the same size if possible. If you can only find larger Brussels sprouts, just cut them in half or quarters so they’ll roast at the same rate as your carrots. Avoid any sprouts that have yellowing leaves or feel soft to the touch, as these are past their prime and won’t roast up as nicely.

Options for Substitutions

This roasted veggie combo is pretty forgiving when it comes to swaps:

• Brussels sprouts: If you’re not a fan of Brussels sprouts, try cauliflower florets, broccoli, or even cubed butternut squash. Just keep the cooking time similar since they all roast well together.
• Carrots: Baby carrots work great here, or you can swap in parsnips, sweet potatoes, or turnips for a different flavor profile. Cut everything to similar sizes so they cook evenly.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar will give you that tangy kick if you don’t have balsamic on hand.
• Cayenne pepper: This adds heat, so feel free to reduce it or leave it out entirely if you prefer milder flavors. You could also use red pepper flakes instead.
• Fresh parsley: Dried parsley works in a pinch (use about 1 teaspoon), or try fresh chives, thyme, or rosemary for a different herb flavor.
• Olive oil: Avocado oil or vegetable oil work just as well for roasting at high temperatures.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting Brussels sprouts and carrots is cutting them into uneven sizes, which leads to some pieces burning while others stay undercooked – aim for Brussels sprouts halved and carrots cut into similar-sized chunks about 1-inch thick.

Overcrowding your pan is another common error that causes steaming instead of roasting, so use a large baking sheet and make sure vegetables are in a single layer with space between them for proper browning.

Don’t add the balsamic vinegar at the beginning of cooking since it can burn and turn bitter – instead, drizzle it on during the last 10 minutes of roasting for the best caramelized flavor.

Finally, resist the urge to flip the vegetables too often, as letting them sit undisturbed for the first 15-20 minutes helps develop those crispy, golden edges that make roasted vegetables so good.

What to Serve With Roasted Brussels Sprouts and Carrots?

These roasted veggies make a perfect side dish for just about any protein you have in mind! They pair beautifully with roasted chicken, grilled salmon, or a nice steak since the balsamic and spices complement meaty flavors really well. If you’re going vegetarian, try serving them alongside some quinoa or wild rice to make it a complete meal. You could also toss them with some cooked pasta and a bit of extra olive oil for a simple weeknight dinner that’s both filling and nutritious.

Storage Instructions

Keep Fresh: Store your roasted Brussels sprouts and carrots in an airtight container in the fridge for up to 4 days. They actually taste great cold too, so you can toss them into salads or grain bowls throughout the week. Just make sure they’re completely cooled before putting them away.

Freeze: While these veggies can be frozen for up to 3 months in freezer-safe containers, I’ll be honest – they won’t have that same crispy texture when thawed. They’re better suited for adding to soups or stews after freezing rather than eating as a side dish.

Warm Up: To bring back some of that roasted goodness, spread the veggies on a baking sheet and pop them in a 375°F oven for about 5-8 minutes. You can also reheat them in a skillet over medium heat with a little extra olive oil to crisp them up again.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 8-10 g
• Fat: 20-25 g
• Carbohydrates: 50-55 g

Ingredients

For the vegetables:

• 20 oz brussels sprouts
• 20 oz carrots (about 2 medium), diced

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp fine sea salt
• Pinch sugar

For the garnish:

• 1 tbsp finely chopped fresh parsley

Step 1: Prepare the Seasoning Mixture

• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp fine sea salt
• pinch sugar

In a small bowl, whisk together the balsamic vinegar, lemon juice, olive oil, cayenne pepper, paprika, garlic powder, onion powder, black pepper, fine sea salt, and a pinch of sugar to create a flavorful seasoning for the vegetables.

Step 2: Prepare the Vegetables

• 20 oz Brussels sprouts
• 20 oz carrots (about 2 medium), diced

Trim the stems off the Brussels sprouts, remove any loose leaves, and cut them in half.

Dice the carrots into approximately 1-inch cubes.

Place both the Brussels sprouts and carrots in a large bowl.

Step 3: Marinate the Vegetables

• balsamic seasoning from Step 1
• prepared Brussels sprouts from Step 2
• diced carrots from Step 2

Pour the balsamic seasoning from Step 1 over the prepared Brussels sprouts and carrots from Step 2.

Toss everything gently until the vegetables are evenly coated with the seasoning.

Allow the mixture to sit for 10 minutes to absorb the flavors—I find this short marinade really enhances the taste!

Step 4: Roast the Vegetables

• marinated vegetables from Step 3

Preheat your oven to 200°C (390°F).

Line a rimmed baking sheet with parchment paper.

Spread the marinated vegetables from Step 3 in a single layer on the baking sheet.

Roast in the preheated oven for 20 to 25 minutes, tossing the veggies halfway through cooking (after about 10 minutes) for even roasting.

Adjust the roasting time depending on how tender you prefer your vegetables.

Step 5: Garnish and Serve

• 1 tbsp finely chopped fresh parsley

Once the vegetables are roasted to your liking, remove them from the oven and transfer to a serving dish.

Garnish with the chopped fresh parsley and serve warm.

To make the dish even more delicious, I sometimes add a squeeze of lemon juice on top just before serving.