Roasted Brussels Sprouts and Carrots is a super tasty side dish that is ideal for the holidays, winter family dinners and in fact, it compliments any meal.
In less than 40 minutes, you’ll have a vegetable side that is tender, caramelized and roasted to perfection!
Table of Contents
Why you’ll love this recipe
If you love tray bakes, you’re going to love this recipe! Everything goes into one baking tray and roasted to create healthy veggies that are jam packed with flavor!
Brussels sprouts have had their fair share of bad rap over the years but lately this much maligned veg has had a resurgence in popularity. And just as well! This vegetable is nutrient dense and when cooked properly are sweet and nutty. And when Brussels sprouts and carrots are roasted with balsamic, maple syrup and garlic the result is just amazing!
For extra flavor, pine nuts and dried cranberries are stir through after roasting. You’ll love these roasted Brussels sprouts and carrots not just because of the taste.
- This recipe is SO easy and quick. Just toss the veg with some of the dressing and roast all together on a sheet pan or roasting pan.
- This recipe is versatile. Serve hot for a tasty side dish or cool as a salad - both ways taste fantastic!
- This recipe is nutritious. Any time you can get veggies tasting this flavorsome is a win. Everyone will want seconds and even those who thought they hated Brussels sprouts!
Whether it’s summer or winter, I love roasting vegetables like roasted zucchini and the all-time fav, crispy roast potatoes. Roasting brings out flavors and caramelizes natural sugars to make everything taste so good! And this roasted veggie recipe is also bound to become a regular on your table!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient Notes
- Brussels Sprouts - Look for bright green ones that have tightly packed leaves. Don’t buy any that have holes in the leaves because that means a caterpillar may be living inside.
- Carrots - Choose firm carrots that are bright orange. Limp, dull carrots are old and won’t taste as good.
- Maple Syrup - Use 100% maple syrup not the “maple flavored syrup”. It is a little more expensive but worth it.
- Olive Oil - In this case, I use regular olive oil or you can choose “light” olive oil. “Light” olive oil isn’t lower in calories, the light indicates the color and flavor.
- Balsamic Vinegar - Regular supermarket balsamic is used here. You won’t need anything fancy.
- Garlic - Fresh garlic is best and is my pick but if you really can’t use jarred or at a pick garlic powder.
- Rosemary - I’m lucky to have a rosemary bush growing in the backyard so fresh is easy for me. However, if you can only get dried rosemary it will be ok. Use about 1 teaspoon of dried rosemary.
- Pine Nuts - You can buy these easily at the supermarket. If you don’t use them a lot, keep pine nuts fresh by storing them in the fridge or freezer.
- Dried Cranberries - These tangy numbers make this dish perfect! Plus any leftovers are great eaten by the handfuls!
Variations
While this recipe is excellent exactly as written, I always believe in making a recipe your own. Including this one! There may be ingredients you don’t have on hand or something you don’t like, so here are a few suggestions for substitutions and variations that also work well.
- Use honey instead of maple syrup. It goes really well with the other ingredients. Think about honeyed carrots.
- Instead of rosemary use thyme.
- Leave out the pine nuts and dried cranberries. Just serve straight from the oven without the add-ins.
- Actually if you want just a plain roasted veggie side dish, simply toss the prepared vegetables in the olive oil and salt and roast as per the recipe.
Instructions
Please note that my instructions below correspond with the numbered photos above. For greater detail, see the recipe card.
Before you start, preheat the oven to 400ºF/200ºC. I also like to line a large sheet tray or roasting pan with baking paper or foil because I want cleaning up to be easy!
- Simply mix together the dressing ingredients in a small jug or bowl.
- Put the prepared Brussels sprouts and carrots and a bowl and pour over half of the dressing. Mix well.
- Tip the vegetables onto the prepared pan.
- Roast for 15 minutes.
- Add the remaining dressing and rosemary to the vegetables then return to the oven to finish roasting.
- Finish with toasted pine nuts and dried cranberries.
Tips for Success and FAQ’s
While this is a really easy side dish, it’s important that all the vegetables are tender (but not overcooked) at the same time. Because carrots take longer to cook than the Brussels sprouts, you’ll need to cut them smaller than to achieve that.
Keep an eye on the Brussels sprouts towards the end of the roasting time. Some of the leaves will become a little charred which is nice. But you may need to reduce the temperature if they are charring too much.
If you like your vegetables really tender, steam or boil for 5 minutes before roasting.
Any carrots work well in this tray bake recipe. As well as regular carrots, try baby carrots, multi colored carrots or organic.
No, if you prefer just wash well and proceed with the recipe. If you are using young or organic carrots there is no need to peel.
Brussels sprouts will be mushy if roasted at a low heat so make sure the oven is at the correct temperature. This can also happen if they are not drained well after washing.
Yes! The vegetables can be washed and cut the day before. Store in the fridge in a sealed container. Also the dressing can be made in advance.
If you aren’t serving this hot, the whole recipe can be made the day before, cooled and stored, well-covered in the fridge. Just remember to bring it to room temperature before serving for optimal flavor!
Serving Suggestions
I already mentioned that this recipe is so versatile. Served roasted Brussels sprouts and carrots hot with grilled and roasted meats like my popular Butterflied Roast Chicken with herbs.
Alternatively, cool and serve at room temperature as part of a buffet or with my delicious Italian Chicken Cutlet Recipe.
More delicious sides recipes
Instant Pot Cauliflower - this one has some delectable Italian flavors.
Cucumber Tomato Onion Salad - a refreshing summer salad.
Roast Potatoes and Broccoli - an excellent one pan accompaniment for chicken or beef dishes.
Greek Couscous Salad - using pearl couscous and wonderful Greek classic ingredients.
Roast Pumpkin Salad - pumpkin or butternut squash with baby spinach.
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!
Roasted Brussels Sprouts and Carrots Recipe
Ingredients
- 1 pound (450 grams) Brussels sprouts
- 1 pound (450 grams) carrots
- 3 large rosemary sprigs
- ⅓ cup pine nuts
- ⅓ cup dried cranberries
Dressing
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves crushed or minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven 400ºF/200ºC. Line a large sheet tray or roasting pan with baking paper or foil for easy clean up.
- Mix dressing ingredients in a small jug. Set aside.
- Prepare the Brussels sprouts by trimming the stem ends and discarding any yellowed or blemished leaves. Wash the Brussels sprouts then dry and cut in half. If small, they can be left whole.
- Prepare the carrots by peeling and slicing into thin rounds not much more than ⅛ inch (3mm) thick.
- Place the prepared vegetables into a large bowl.
- Pour over half the dressing and combine well.
- Spread dressed vegetables onto the prepared baking sheet.
- Roast for 15 minutes.
- Spread the pine nuts onto a second baking sheet. Toast in the oven for 2-3 minutes until fragrant and lightly toasted. Remove and set aside.
- After the vegetables have been roasting for 15 minutes, drizzle with remaining dressing and add rosemary sprigs. Stir to combine.
- Roast for another 12-15 minutes until beginning to caramelize and vegetables are tender.
- Remove from the oven and stir through toasted pine nuts and dried cranberries.
- Serve warm with any extra pan juices.
Notes
- Cut the carrots smaller than the Brussels sprouts to ensure all vegetables are tender at the same time.
- The temperature may need to reduces if the Brussels sprouts are charring too much.
- If you like your vegetables really tender, steam or boil for 5 minutes before roasting.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Mary
Excellent recipe. The only things I changed were to use walnuts instead of pignoli and I finely chopped up the rosemary and added it to the veggies.
Marcellina
Sounds like a delicious variation, Mary!
Nikole
Super easy and delicious!
Marcellina
Glad you love this as much as we do, Nikole!
Mihaela
I am not a great fan of Brussel sprouts, but I have to admit they look so good roasted! I will add them to the veggie combo next time I roast a tray!:)
Makhaya
Absolutely loved the flavors in this delicious vegetable roast! Will definitely make again!
Agnieszka
These veggies look like a perfect side dish for Thanksgiving. Saving this recipe for November for sure!