This roasted brussels sprouts and carrots recipe combines crispy sprouts and tender carrots, caramelized to perfection in the oven. It’s an easy, flavorful side dish perfect for any meal or holiday gathering. Healthy, vibrant and irresistibly delicious, it can be prepared in under 30 minutes.

This has become one of my go-to sides. So easy but tasty!
- Mina
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.
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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Why You Will Love This Recipe
- Flavor packed - If you are vegetarian or even a meat-lover, these enchiladas are hard to top.
- Customizable - Easy to customize with your favorite veggies, beans or sauce.
- Make-ahead friendly - Great for meal prep and leftovers taste even better.
Ingredient Notes
- Brussels sprouts - Choose firm, bright green sprouts with tightly packed leaves for the best texture and flavor. 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 - A high-quality extra-virgin olive oil enhances caramelization and adds a rich flavor.
- Garlic - Fresh minced garlic infuses the vegetables with a savory aroma. Garlic powder works as a substitute.
- Salt and pepper - Enhances the flavors.
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.
How to Make Roasted Brussels Sprouts and Carrots
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Toss the veggies, olive oil, salt and pepper in a pan so everything is combined.
Step 2: Roast at 400°F for 25-30 minutes, tossing halfway through.
Don't Overcrowd the Pan
Spread the vegetables in a single layer with space between them to ensure they roast and caramelize properly instead of steaming.
Recipe 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. Baby carrots work too if that's all you have.
It is not necessary but if you want them to retain their green color, you can.
You can chop the vegetables ahead of time, but roast them just before serving for the best texture.
You can store the veggies in an airtight container for up to 3 days. I wouldn't recommend freezing them as they can become mushy.
To reheat, place the vegetables in a baking sheet at 300°F for 10 minutes or microwave.
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.
Other Recommended 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, TikTok, 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.
Mina says
This has become one of my go-to sides. So easy but tasty!
Ryan says
So glad to hear!