SPREAD LOVE

Roasted Carrots and Brussels Sprouts

There’s something comfortingly autumnal about a pan of caramelized carrots and Brussels sprouts—sweet, nutty, and slightly charred in all the right places. This recipe turns humble vegetables into a centerpiece-worthy side with honey-balsamic glaze and a hint of butter, perfect for holiday tables or weekday dinners that deserve a little nostalgia. If you enjoy experimenting with textures, you might also like this maple-dijon Brussels sprouts air fryer recipe for a crispier, faster alternative.

Why make this recipe
If you’re tired of limp steamed veg that disappears under gravy, this recipe is perfect because it transforms two simple vegetables into something vibrant and craveable: the high heat concentrates natural sugars, the honey and balsamic add glossy sweetness and tang, and a small pat of butter brings a rounded, almost indulgent finish. It’s straightforward, forgiving, and reliably delicious even on busy nights.

Step-by-Step Guide to Making Roasted Carrots and Brussels Sprouts

What makes this method work is a balance of temperature, spacing, and a brief mid-roast toss so every piece develops caramelized edges without steaming. Below are the ingredients and the precise steps to follow.

Ingredients:

2 pounds Brussels sprouts
8 carrots
1 tablespoon melted butter
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
10 grinds fresh black pepper

Directions:

Preheat Oven & Prepare Sprouts — Preheat your oven to 400°F (200°C) with the rack in the middle position. Trim the very end of the stem on each Brussels sprout. Remove any yellowed or loose outer leaves. Cut each sprout in half lengthwise; for larger sprouts, quarter them to ensure even cooking.
Prepare Carrots — Wash carrots thoroughly. Peel them if desired. Cut the carrots into pieces roughly 1-inch thick, similar in size to your prepared Brussels sprouts, to ensure consistent roasting time.
Ensure Dry Vegetables — After washing and cutting, ensure both Brussels sprouts and carrots are as dry as possible. Lay them out on a clean kitchen towel or use paper towels to gently blot away any excess moisture. Dry vegetables are key for crispiness.
Combine and Season — In a large mixing bowl, combine the dried Brussels sprouts and carrots. Drizzle with melted butter, olive oil, honey, and balsamic vinegar. Sprinkle with kosher salt and fresh black pepper. Toss everything together thoroughly, ensuring every piece is lightly coated with oil and seasonings.
Spread Evenly and Initial Roast — Line a large baking sheet with parchment paper. Spread the seasoned vegetables in a single layer, ensuring there is plenty of space between each piece to prevent steaming. If necessary, use two baking sheets. Roast in the preheated oven for 15 minutes without disturbing.
Flip and Continue Roasting — After 15 minutes, carefully remove the baking sheet from the oven. Using a spatula, gently flip and toss the vegetables to ensure even cooking and browning. Return to the oven and continue roasting for another 15-25 minutes. Keep an eye on them, as cooking time may vary based on your oven and vegetable size. The vegetables are ready when carrots are tender-crisp and Brussels sprouts are deeply golden brown with crispy, charred edges.
Serve Immediately — Once roasted to perfection, taste a piece and adjust seasoning with additional salt or pepper if needed. Serve immediately as a flavorful and colorful side dish. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating in the oven for best crispness.

Notes on technique and timing:

Don’t crowd the pan. Vegetables that touch each other too closely steam instead of roast. Use two pans if needed—better to have slightly cooler oven airflow than steamed veg.
Dry thoroughly after washing. Water is the enemy of browning.
The mid-roast toss promotes even caramelization and prevents burning on one side. Use a thin metal spatula for a clean flip.
If you prefer a deeper glaze at the end, drizzle a touch more honey and a splash more balsamic, then return to the oven for 2–3 minutes—watch closely to avoid burning.

Best Way to Store Roasted Carrots and Brussels Sprouts

Refrigeration: Store in an airtight container at 40°F (4°C) for 3–4 days.
Freezing: If you must freeze, cool completely, spread on a baking sheet to freeze individually, then transfer to a freezer-safe bag at 0°F (-18°C) for up to 2 months. Note: texture will change after freezing and reheating—re-crisp in a hot oven where possible.
Reheating: Preheat oven to 375°F (190°C) and spread leftovers on a baking sheet; roast for 8–12 minutes until heated through and edges re-crisped.

These simple storage steps preserve flavor while minimizing sogginess.

Serving Suggestions for Roasted Carrots and Brussels Sprouts

As a holiday side: Plate alongside roast chicken, turkey, or pork; the sweet-tangy notes play beautifully with heavier proteins and gravies.
Grain bowl highlight: Spoon the warm vegetables over farro, quinoa, or brown rice with a drizzle of extra balsamic and a sprinkle of toasted nuts for texture.
Salad topper: Let leftovers cool slightly and mix into a warm grain salad with arugula, goat cheese, and pumpkin seeds.
Sandwich addition: Use as a flavorful filling in an open-faced sandwich with hummus or ricotta for a vegetarian main.

Presentation tips:

Serve in a shallow bowl so the charred edges are visible—visual contrast makes this dish feel elevated.
Add a final flourish: a pinch of flaky sea salt, a grind of black pepper, or a few torn herbs (parsley, thyme, or cilantro) right before serving.

Tips to make Roasted Carrots and Brussels Sprouts

Q: How do I keep them crispy and not soggy?
A: Make sure the vegetables are dry before tossing with oil, and give them space on the pan—crowding traps steam. Reheat leftovers in a hot oven rather than the microwave to regain crispness.

Q: Can I roast different-sized vegetables together?
A: If pieces differ widely in size, cut the larger ones smaller or roast in separate pans so everything finishes at the same time.

Q: What about seasoning variations?
A: Salt early and taste at the end—acidic finishes like a squeeze of lemon or a splash of vinegar can make a big difference after roasting.

These Q&A tips address the most common pitfalls and how to fix them quickly.

Variation (if any)

Substitute: Swap honey for maple syrup for a deeper, woodsy sweetness that pairs especially well with carrots.
Technique paragraph: If you prefer an extra-crispy exterior, toss the vegetables with 1–2 teaspoons of cornstarch before oiling—this creates a light, dry coating that browns faster. Alternatively, add chopped shallot or thinly sliced red onion to the pan for an aromatic boost.

Small swaps make this dish adaptable to what’s on hand without compromising the end result.

FAQs

Q: Can I prepare this ahead of time?
A: Yes—trim and cut vegetables up to a day ahead and store chilled. Toss with oil and seasonings just before roasting for best texture.

Q: What’s the best oven temperature for roasting?
A: 400°F (200°C) is ideal here: hot enough to caramelize sugars without drying the interior. If you like stronger charring, you can crank to 425°F (220°C) for the last 5–10 minutes.

Q: Are these vegetables suitable for a vegan diet?
A: Swap the butter for an extra tablespoon of olive oil or a plant-based butter substitute to keep the recipe vegan-friendly.

Q: How do I know when they’re done?
A: Carrots should be tender when pierced with a fork but not falling apart; Brussels sprouts should be golden-brown with some crisped outer leaves.

Q: Can I use frozen vegetables?
A: Fresh is best for roasting, but if using frozen, thaw and dry thoroughly and expect a softer texture; increase oven time and finish under higher heat to develop color.

(One FAQ presented as bolded question:)
Can I add nuts or cheese?
Yes—toss toasted walnuts, pecans, or almonds over the pan just before serving, and finish with crumbled feta or goat cheese for creaminess.

Pairing and menu ideas:

Pair with roasted poultry, grilled salmon, or a smoky tempeh for main courses.
Balance heavier dishes like mashed potatoes or stuffing by adding these brightly flavored vegetables to the plate.

A few more troubleshooting notes:

If sprouts brown too quickly but carrots are still firm, remove sprouts early and continue roasting carrots separately.
If you don’t have balsamic, a squeeze of fresh lemon plus a pinch of sugar can mimic the sweet-acid balance.

Variations and Substitutions

Rustic swap (bullet): Replace balsamic with apple cider vinegar and add a teaspoon of Dijon mustard to the dressing for a tangy, mustard-forward profile.
Herb-forward paragraph: For a fresher, Mediterranean twist, omit the honey and balsamic; instead toss with olive oil, lemon zest, minced garlic, and chopped rosemary or thyme. Finish with grated Pecorino Romano or Parmesan for a salty, savory edge.

These options let you pivot the flavor profile with minimal effort.

Additional serving and pairing notes
Make this dish the star of a weeknight warm salad: toss with lentils, a handful of baby spinach, a spoonful of grainy mustard dressing, and top with toasted seeds. For the holidays, boost visual appeal by adding pomegranate seeds or a handful of chopped dried cranberries for color and a burst of sweetness.

Leftover ideas

Toss cold leftovers into a frittata or omelet for a quick, comforting breakfast.
Chop and mix into a pasta salad with a lemony dressing for a refreshing lunch.

Cooking for a crowd

Multiply ingredients proportionally and roast on multiple sheets, rotating pans halfway through cooking. Use convection setting if available for the most even browning.

Health and nutrition highlights
Brussels sprouts and carrots are both nutrient-dense: high in fiber, vitamins A and C, and antioxidants. Roasting concentrates natural sweetness without heavy sauces, so this side can complement calorie-conscious menus while still feeling indulgent.

Conclusion

Roasting brings out the best in carrots and Brussels sprouts—sweetness, texture, and deep, caramelized flavor—that make them easy favorites for weeknights and celebratory meals alike. For another roasted pairing idea with a slightly different flavor profile, see Roasted Brussels Sprouts and Carrots – Sip and Feast, and for an Italian-inspired take with different technique notes, consult Roasted Brussels Sprouts and Carrots | Marcellina in Cucina.