Homemade Roasted Brussels Sprouts and Carrots

If you ask me, roasted vegetables are one of the easiest ways to get dinner on the table.

This simple side dish pairs crispy brussels sprouts with tender roasted carrots for a combination that works with just about any main course. The vegetables get tossed with olive oil and a basic blend of salt, pepper, garlic powder, and paprika.

Everything roasts together on one pan until the brussels sprouts get nice and caramelized on the edges while the carrots turn sweet and fork-tender. It’s the kind of no-fuss recipe that makes weeknight cooking feel manageable.

This is a go-to side that disappears fast at my dinner table, even with the kids.

What Kind of Brussels Sprouts Should I Use?

Fresh brussels sprouts are definitely the way to go for this recipe, and you’ll find them either loose or still attached to the stalk at most grocery stores. Look for sprouts that are bright green, firm to the touch, and about the same size so they roast evenly. If you can only find larger sprouts, no problem – just cut them in half or even quarters so they cook at the same rate as your carrots. Avoid any that look yellowed or have loose, wilted leaves, as these are past their prime and won’t give you that nice caramelized exterior you’re looking for.

Options for Substitutions

This simple roasted veggie recipe works well with a few easy swaps:

• Brussels sprouts: If you’re not a fan of brussels sprouts, try using broccoli florets or cauliflower instead. They roast beautifully with the same cooking time and method.
• Carrots: Feel free to swap carrots for parsnips, sweet potatoes, or butternut squash. Just keep the pieces roughly the same size so everything cooks evenly.
• Olive oil: You can use avocado oil or melted coconut oil instead of olive oil. Both have high smoke points that work great for roasting at high temperatures.
• Salt and pepper: While basic salt and pepper are perfect here, you can add garlic powder, onion powder, or smoked paprika for extra flavor without changing the cooking method.

Watch Out for These Mistakes While Roasting

The biggest mistake people make with roasted vegetables is overcrowding the pan, which causes them to steam instead of roast – make sure your brussels sprouts and carrots are spread in a single layer with space between them, or use two pans if needed.

Another common error is cutting your vegetables into uneven sizes, so aim to halve larger brussels sprouts and slice carrots into similar-sized pieces to ensure everything cooks at the same rate.

Don’t skip the flip halfway through cooking, as this step is crucial for getting that golden-brown color on all sides rather than just one.

Finally, resist the urge to turn down the oven temperature if things seem to be browning quickly – that high heat is what creates the crispy, caramelized edges that make roasted vegetables so good, and pulling them out a few minutes early is better than lowering the heat.

What to Serve With Roasted Brussels Sprouts and Carrots?

These roasted veggies make a great side dish for just about any protein you’re cooking up for dinner. They pair really well with roasted chicken, grilled steak, or even pan-seared salmon since the caramelized flavors complement the richness of the meat or fish. I love serving them alongside mashed potatoes or wild rice to round out the meal, and they’re also perfect for holiday dinners when you need a simple veggie side that everyone will actually eat. If you want to make it a complete vegetarian meal, try adding them to a grain bowl with quinoa, chickpeas, and a drizzle of tahini sauce.

Storage Instructions

Store: Keep your leftover roasted brussels sprouts and carrots in an airtight container in the fridge for up to 4 days. They’re great for meal prep and make an easy side dish throughout the week. I like to pack them with grilled chicken or add them to grain bowls for quick lunches.

Reheat: For the best results, reheat them in the oven at 350°F for about 10 minutes to bring back some of that crispy texture. You can also use the microwave if you’re in a hurry, but they’ll be a bit softer. Either way, they still taste really good!

Estimated Nutrition

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

• Calories: 700-800
• Protein: 15-18 g
• Fat: 72-78 g
• Carbohydrates: 50-58 g

Ingredients

• 2 lb brussels sprouts (halved through the core to help them crisp up)
• 7 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 3 large carrots (peeled and sliced into 1/2-inch thick rounds)
• 1 tsp salt
• 0.75 tsp pepper
• 0.5 tsp garlic powder
• 0.25 tsp paprika

Step 1: Prep Vegetables and Preheat Oven

• 2 lb brussels sprouts
• 3 large carrots

Preheat your oven to 450°F.

While it heats, prepare the vegetables: halve the brussels sprouts through the core (this cut exposes the flat sides that will caramelize beautifully) and peel the carrots, then slice them into 1/2-inch thick rounds.

Arrange your vegetables on a parchment-lined baking sheet in a single layer, ready for seasoning.

Step 2: Season and Oil the Vegetables

• 7 tbsp olive oil
• 1 tsp salt
• 0.75 tsp pepper
• 0.5 tsp garlic powder
• 0.25 tsp paprika

In a small bowl, combine the salt, pepper, garlic powder, and paprika to create your seasoning blend.

Drizzle the olive oil over the prepared vegetables on the baking sheet, then sprinkle the seasoning mixture evenly over everything.

Toss gently with your hands or two spoons until all the vegetables are well coated with oil and seasoning.

I like to make sure every brussels sprout half has its flat side down on the pan—this direct contact with the hot sheet is what creates that crispy, caramelized exterior.

Step 3: First Roast on Bottom Rack

Place the baking sheet on the bottom rack of your preheated 450°F oven.

Roast for 15 minutes without disturbing the vegetables—the bottom rack and direct contact with the sheet will help develop deep browning on the cut sides of the brussels sprouts and caramelize the carrots.

Step 4: Flip Vegetables and Finish Roasting

After 15 minutes, flip all the vegetables over and move the baking sheet to the middle rack.

This allows the other sides to brown while ensuring more even cooking.

Roast for 7 to 15 minutes longer until the vegetables are golden brown and the brussels sprout edges are deeply caramelized and crispy.

The timing depends on the size of your pieces and how caramelized you like them—start checking at 7 minutes.

I always taste a piece to make sure they’re cooked through and have that wonderful roasted flavor before serving.

Step 5: Taste and Serve

Remove the pan from the oven and transfer the roasted vegetables to a serving dish.

Taste a piece and adjust seasoning if needed—you can add a drizzle of extra olive oil and a pinch of salt or garlic powder if desired.

Serve immediately while the vegetables are still warm and crispy.

Homemade Roasted Brussels Sprouts and Carrots

Delicious Homemade Roasted Brussels Sprouts and Carrots recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 750 kcal

Ingredients

  

• 2 lb brussels sprouts (halved through the core to help them crisp up)
• 7 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 3 large carrots (peeled and sliced into 1/2-inch thick rounds)
• 1 tsp salt
• 0.75 tsp pepper
• 0.5 tsp garlic powder
• 0.25 tsp paprika

Instructions

 

• Preheat your oven to 450°F. While it heats, prepare the vegetables: halve the brussels sprouts through the core (this cut exposes the flat sides that will caramelize beautifully) and peel the carrots, then slice them into 1/2-inch thick rounds. Arrange your vegetables on a parchment-lined baking sheet in a single layer, ready for seasoning.
• In a small bowl, combine the salt, pepper, garlic powder, and paprika to create your seasoning blend. Drizzle the olive oil over the prepared vegetables on the baking sheet, then sprinkle the seasoning mixture evenly over everything. Toss gently with your hands or two spoons until all the vegetables are well coated with oil and seasoning. I like to make sure every brussels sprout half has its flat side down on the pan—this direct contact with the hot sheet is what creates that crispy, caramelized exterior.
• Place the baking sheet on the bottom rack of your preheated 450°F oven. Roast for 15 minutes without disturbing the vegetables—the bottom rack and direct contact with the sheet will help develop deep browning on the cut sides of the brussels sprouts and caramelize the carrots.
• After 15 minutes, flip all the vegetables over and move the baking sheet to the middle rack. This allows the other sides to brown while ensuring more even cooking. Roast for 7 to 15 minutes longer until the vegetables are golden brown and the brussels sprout edges are deeply caramelized and crispy. The timing depends on the size of your pieces and how caramelized you like them—start checking at 7 minutes. I always taste a piece to make sure they're cooked through and have that wonderful roasted flavor before serving.
• Remove the pan from the oven and transfer the roasted vegetables to a serving dish. Taste a piece and adjust seasoning if needed—you can add a drizzle of extra olive oil and a pinch of salt or garlic powder if desired. Serve immediately while the vegetables are still warm and crispy.