SPREAD LOVE

Roasted Carrots and Brussel Sprouts

These caramelized roasted carrots and Brussels sprouts balance sweet honey and balsamic tang with a crispy, charred finish—an easy side that feels both elegant and effortless. Roasting concentrates the vegetables’ natural sugars, turning humble produce into something you’ll want to serve at weeknight dinners and holiday tables alike. For a complementary weeknight pasta idea, try the similarly oven-forward flavor profile of roasted tomato and garlic ricotta pasta which pairs beautifully with this dish.

Why make this recipe
If you’re tired of limp, overcooked vegetables, this recipe is perfect because it uses high heat and careful spacing to deliver crisp, caramelized edges and tender centers. The honey-balsamic glaze gives a bright, layered flavor that’s comforting without being heavy, and it requires minimal hands-on time—just a little prep and a confident oven. Finally, it’s a crowd-pleasing side that complements everything from roast chicken to grain bowls, making it a versatile addition to your meal rotation.

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

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

Preheat the oven and prep the 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 and remove any yellowed or loose outer leaves. Cut each sprout in half lengthwise; quarter larger sprouts so pieces are uniform in size for even roasting.
Prepare the carrots
Wash the carrots thoroughly and peel them if you prefer (peeling is optional—leaving the skin on adds texture and nutrients). Cut the carrots into roughly 1-inch-thick pieces that are comparable in size to your Brussels sprout halves so they roast at the same rate.
Dry the vegetables for crisp edges
After washing and cutting, make sure both Brussels sprouts and carrots are as dry as possible. Lay them out on a clean kitchen towel or use paper towels to blot excess moisture. Removing surface water is key to achieving caramelized, crispy edges instead of steamed, soggy vegetables.
Combine and season
In a large mixing bowl, combine the dried Brussels sprouts and carrots. Drizzle with the melted butter and olive oil, then add the honey and balsamic vinegar. Sprinkle with kosher salt and fresh black pepper. Toss thoroughly so every piece is lightly and evenly coated with the glaze and oil.
Spread out and begin roasting
Line a large baking sheet with parchment paper. Spread the seasoned vegetables in a single layer with space between pieces to avoid overcrowding—if they’re too close, they’ll steam rather than roast. Use two baking sheets if necessary. Place in the preheated oven and roast for 15 minutes without disturbing to allow the bottoms to brown.
Flip and finish roasting
After the initial 15 minutes, remove the sheet and use a spatula to gently flip and toss the vegetables so they brown evenly. Return the pan to the oven and roast an additional 15–25 minutes, watching closely toward the end. Cooking time varies with oven and veggie size; the goal is tender-crisp carrots and Brussels sprouts with deep golden-brown, charred edges.
Season and serve immediately
Taste a piece and adjust seasoning with a pinch more kosher salt or a few more grinds of black pepper if needed. Serve right away for the best texture—these are at their peak when hot and slightly caramelized. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

How this roasting method works
Roasting at 400°F encourages Maillard browning and sugar caramelization, which are what give the vegetables those irresistible nutty, sweet, and slightly smoky flavors. Fat (butter and olive oil) conducts heat and helps carry the honey-balsamic glaze, while spacing the vegetables prevents steam buildup and promotes crisp edges.

Keeping Roasted Carrots and Brussel Sprouts Fresh

Refrigerator: Store in an airtight container and refrigerate at 35–40°F (2–4°C); use within 3–4 days for best texture and flavor.
Freezer: Place cooled vegetables in a freezer-safe container or heavy-duty freezer bag and freeze at 0°F (-18°C) for up to 2 months; thaw overnight in the fridge and re-crisp in the oven before serving.
Reheating tip: For best results, reheat in a 375°F (190°C) oven for 8–12 minutes until warmed through and edges re-crisped; avoid microwaving if you want to preserve texture.

Serving Ideas for Roasted Carrots and Brussel Sprouts

Weeknight mains: Serve alongside roasted chicken, pork chops, or pan-seared salmon for an easy, balanced dinner. The honey-balsamic glaze complements both white and dark meats.
Grain bowls and salads: Toss warm roasted vegetables over a bed of farro, quinoa, or mixed greens; add toasted nuts (walnuts or almonds), crumbled goat cheese or feta, and a squeeze of lemon for brightness.
Holiday side: Increase quantities and add toasted pecans and dried cranberries for a festive presentation—these flavors pair especially well with turkey or prime rib.
Vegetarian mains: Combine with roasted chickpeas and a drizzle of tahini for a protein-rich vegetarian plate.

Tips to make Roasted Carrots and Brussel Sprouts

Use similar-sized pieces: Cut carrots and Brussels sprouts into comparable sizes to ensure even cooking; this prevents underdone carrots or over-charred sprouts.
Don’t crowd the pan: Give the vegetables breathing room so hot air circulates and surfaces brown; use two sheets if needed.
Dry before oiling: Make sure vegetables are thoroughly dried to maximize crispiness; wet veggies steam instead of roast.
Taste for salt at the end: Roasting concentrates flavors—adjust salt after roasting so you don’t over-season.
Finish with acid: A quick squeeze of lemon or a splash more balsamic at the end can brighten the dish.

Variations and substitutions

Bulleted variation — Maple-Balsamic Swap: Replace the tablespoon of honey with 1 tablespoon pure maple syrup and consider adding 1/2 teaspoon Dijon mustard for a tangy, slightly smoky glaze that pairs wonderfully with fall flavors.
Paragraph variation — Add savory extras: For a heartier, savory version, toss in two handfuls of halved baby potatoes or add crispy bacon or pancetta pieces during the last 10 minutes of roasting. The bacon fat adds richness and a salty counterpoint to the sweet glaze; just reduce the added butter or oil slightly to compensate.

FAQs
Q: How can I prevent the Brussels sprouts from becoming bitter?
A: Trim away any yellow or brown outer leaves before roasting and avoid overcrowding the pan. Browning adds sweet, nutty flavor which counteracts bitterness.

Q: Can I roast these vegetables ahead of time?
A: Yes, roast them fully and store in an airtight container in the refrigerator for up to 3–4 days. Re-crisp by reheating in the oven at 375°F for 8–12 minutes.

Q: What’s the best oil to use?
A: Olive oil works well for flavor and roasting performance; a neutral oil with a high smoke point (like avocado oil) is fine if you prefer a less pronounced oil flavor.

Q: How long should the carrots be cut for even roasting?
A: Cut carrots into pieces roughly 1 inch thick—about the same size as halved Brussels sprouts—so both cook through at the same time.

Q: Can I make this gluten-free and vegan?
A: Absolutely. This recipe is naturally gluten-free. To make it vegan, replace the melted butter with an extra tablespoon of olive oil or a vegan butter alternative.

Additional notes on technique

Browning vs. burning: There’s a sweet spot for browning—aim for deep golden spots and slightly charred edges. If you see smoking, your oven may be running hot; reduce temperature by 25°F and extend roasting time.
Even heat: Rotate baking sheets between racks halfway through if using multiple sheets to ensure even heat distribution.
Enhancements: Fresh herbs (thyme, rosemary, or chopped parsley) added after roasting bring a fresh, aromatic element without wilting during the high heat.

Make-ahead and timing tips

Prep earlier in the day: You can trim and halve the Brussels sprouts and cut the carrots several hours ahead and keep them covered in the fridge on a towel to stay dry. Dress just before roasting to avoid sogginess.
Stagger roasting for big meals: If you’re roasting multiple sides, keep finished vegetables warm on the lowest oven rack at 200°F (93°C) while other dishes finish—briefly re-crisp before serving.

Pairing and menu ideas

Comfort dinner: Pair with mashed potatoes and a simple pan sauce or gravy for a cozy plate.
Lighter meal: Serve over warm barley or farro with a scoop of pesto or yogurt herb sauce for a lighter, vegetarian-friendly bowl.
Brunch or buffet: Serve at room temperature as part of a brunch spread with frittatas, roasted tomatoes, and crusty bread.

Troubleshooting common problems

Vegetables soggy instead of crisp: Likely cause is overcrowded pan or wet vegetables. Use a hot oven, dry the vegetables well, and spread them in a single layer.
Burned edges, raw centers: Pieces may be uneven in size, or oven hotspots could be an issue. Cut uniformly and rotate the pan halfway through.
Too sweet: Reduce the honey a little or increase the balsamic vinegar to balance sweetness with acidity.

Nutrition and serving portions

This dish offers a good source of fiber, vitamin C, vitamin K (from Brussels sprouts), and beta-carotene (from carrots). The olive oil and butter provide fat for flavor and nutrient absorption. Serve about 3/4 to 1 cup per person as a side, adjusting for appetite and other sides.

Sustainability and buying tips

Buy seasonal produce: Brussels sprouts and carrots are most affordable and flavorful in fall and winter. Look for firm sprouts and bright, blemish-free carrots.
Use stems and trimmings: Save trimmed ends and peelings to make a vegetable stock—no waste.

Conclusion

If you want more inspiration on similar roast-and-glaze vegetable combinations, check out this flavorful Roasted Brussels Sprouts and Carrots – Sip and Feast recipe that explores slightly different seasoning options. For a variation that emphasizes maple and balsamic notes, the Maple Balsamic Roasted Brussels Sprouts and Carrots post offers useful tweaks and presentation ideas.