Roasted Brussels sprouts and carrots is a simple but delicious side dish that goes perfectly with almost any meal.  This recipe couldn’t be easier and in addition to the sprouts and carrots, calls for just 3 ingredients. 

Closeup shot of roasted brussels sprouts and carrots in sheet pan.

Something incredible happens when you roast vegetables, especially ones with natural sweetness like carrots and Brussels sprouts, and even roasted broccoli.

They become almost candy-like with no added sugar, and their flavors morph and mellow. 

The combination of roasted Brussels sprouts and carrots is a favorite in our home and we make this all the time.

These are great to make a big batch to eat throughout the week but are also a huge hit on holidays, like Thanksgiving and Easter alongside a turkey breast, or a roasted leg of lamb, and garlic butter dinner rolls.

Ingredients shown: brussels sprouts, carrots, and olive oil.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 450f and set one rack on the lowest level and one in the middle.  Peel 3 large carrots and cut them into 1/2-inch thick diagonal slices.

Roasted brussels sprouts and carrots recipe process shot collage group number one.

  1. Remove the outer leaves from 2 pounds of Brussels sprouts.  Trim the stems and cut them in half.  If the sprouts are on the smaller side, you can leave them whole. 
  2. Add the Brussels sprouts and carrots to a large bowl along with 6 tablespoons of olive oil, 1 teaspoon of kosher salt, and a 1/2 teaspoon of black pepper and toss well to coat.

Recipe process shot collage group number two.

  1. Spread the veggies out onto a parchment-paper-lined baking sheet and roast on the lower rack of the oven for 15 minutes.  
  2. Remove the pan from the oven and flip the veggies over with a spatula.  Return to the oven and roast on the middle rack for another 7-15 minutes, or until tender and well browned.

Recipe process shot collage group number three.

  1. Taste test to determine if more salt and pepper are needed, then drizzle with your best extra virgin olive oil and serve.  Enjoy!

Top tips

  • Brussels sprouts. The size of the Brussels sprouts will determine the length of time needed to cook them.  Your best bet is to get all the sprouts uniform in size, so cut the larger sprouts in half, and if they’re small, they may not need to be halved.
  • Toppings. Roasted carrots and Brussels sprouts are so good, they really don’t need much other than a drizzle of extra virgin olive oil, but if you wanted to you could certainly add some grated Pecorino or parmesan once they’re done.  A squeeze of lemon juice works well too.
  • Serving. These roasted veggies are great warm but are also good at room temperature and I’ve even eaten them cold.  You can easily double or triple the recipe, make a big batch at the beginning of the week, and have an easy, already-made side dish for a few nights.

Closeup shot of roasted brussels sprouts and carrots in sheet pan.

More great side dishes

Here are a few more of our favorite side dishes that are great with any main course!

If you’ve enjoyed this roasted Brussels sprouts and carrots recipe or any recipe on this site, give it a 5-star rating and leave a review.

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Roasted Brussels Sprouts and Carrots

5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6
Roasted Brussels sprouts and carrots simply tossed with olive, salt, and pepper is a simple but delicious side dish that pairs perfectly with any main course!

Ingredients 

  • 2 pounds brussels sprouts outer leaves removed, stems trimmed, and cut in half
  • 6 tablespoons olive oil
  • 3 large carrots peeled, cut into 1/2-inch diagonal slices
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions 

  • Preheat oven to 450f and set one rack on the lowest level and one in the middle of the oven.
  • Toss brussels sprouts and carrots with the olive oil, salt, and pepper. Spread the veggies out onto a parchment paper lined baking sheet.
  • Roast the veggies for 15 minutes on the lower level then remove from the oven and flip and mix together with a spatula. Next, return to the oven on the middle level and roast for another 7-15 minutes or until tender and well browned.
  • Taste test the brussels sprouts and if needed add more salt and pepper to taste. Drizzle your best extra virgin olive oil on top of the veggies and serve. Enjoy!

Notes

  • The exact cooking time will vary based on the size of the brussels sprouts.
  • A squeeze of lemon juice or a grating of Pecorino or parmesan once out of the oven are easy delicious additions.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 200kcal | Carbohydrates: 17.4g | Protein: 5.5g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 451mg | Potassium: 705mg | Fiber: 6.6g | Sugar: 5.1g | Calcium: 64mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

    1. Hi Frank, yes, I put out a new video on YouTube every Thursday. I don’t have a video for every recipe on the website though, which is why I provide full process shots. For a recipe like this one that’s on the simpler side, my hope is that my process photos along with the detailed explanation of how to make it will be helpful enough for folks to make it.