This roasted Brussels sprouts and carrots recipe is an incredibly easy side dish which can be prepared in under 30 minutes.
When it comes to side dishes, there are so many options - from maple roasted carrots to cream cheese mashed potatoes to shaved Brussels sprouts with bacon to smoked asparagus.
But how about a side dish which combines a couple different ingredients, is health and easy to make on top of that.
That's what you get with these roasted Brussels sprouts and carrots.
I'm a sucker for roasted veggies. When you roast them, you caramelize the natural sugars which brings an amazing depth of flavor. And carrots and Brussels sprouts are two veggies where roasting enhances their flavors.
It doesn't hurt that it takes just a few minutes to get ready and then you let the oven do the rest, making it a great side for any night.
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Ingredient Notes
- Brussels sprouts - I like to quarter them, but you can also just cut them in half or even shred the Brussels sprouts.
- Carrots - for good caramelization, I like to get full-sized carrots and dice them up.
- Oil - adds some necessary fat for flavor.
- Garlic - adds a slightly sweet, caramelized flavor when roasted.
Variations
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Heat - you can add some crushed red pepper flakes or cayenne pepper for a little heat.
- Herbs - fresh herbs make everything better. Herbs like Italian parsley, thyme, oregano or sage all work well.
- Texture - if you want some added texture, mix in some sesame seeds or nuts.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss the veggies, olive oil, salt and pepper in a pan so everything is combined. Roast at 400°F for 25-30 minutes, tossing halfway through.
FAQs
I like to use whole carrots as they can get that nice caramel color. Rainbow carrots work great too but keep in mind each tastes slightly different.
No. There are actually extra nutrients in the skin so I like to keep it. By just washing and scrubbing, you get rid of some of the dirt. You can peel if you want though.
It is not necessary but if you want them to retain their green color, you can.
You can store the veggies in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
To reheat, place the vegetables in a baking sheet at 300°F for 10 minutes or microwave.
Health Benefits
Like most vegetables, there are a ton of benefits to eating Brussels sprouts or carrots which include:
- High in nutrients and antioxidants - low in calories but high in fiber and minerals as well as help lower risk of chronic diseases.
- Maintain healthy blood sugar levels - being high in fiber, both vegetables help regulate blood sugar.
- Rich in Vitamin A, C and K - both are essential vitamins which enhances your immune system and good for your bones.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to mix the ingredients.
- Baking sheet - helps roast the veggies in an even manner.
- Spatula - flips the veggies so they get roasted on both sides.
Pro Tips/Recipe Notes
- For easier cleanup, just place the veggies on some parchment paper.
- You know the carrots are done when you can pierce the largest part of the carrot with a fork.
- Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
- Don't overcrowd the pan or the veggies will steam instead of getting crispy.
Other Side Dishes
If you’ve tried these roasted Brussels sprouts and carrots or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Roasted Brussels Sprouts and Carrots
Ingredients
- 1 lb brussels sprouts, quartered
- 1 lb carrots, diced into ½" cubes
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Arrange the Brussels sprouts and carrots on a baking sheet with the garlic. Add olive oil, salt and pepper, tossing to combine so the veggies are coated.
- Roast for 25-30 minutes, tossing halfway through. Remove and transfer to a serving plate.
Notes
- For easier cleanup, just place the veggies on some parchment paper.
- You know the carrots are done when you can pierce the largest part of the carrot with a fork.
- Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
- Don't overcrowd the pan or the veggies will steam instead of getting crispy.
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