Crispy Roasted Brussels Sprouts with Honey-Glazed Carrots

This simple sheet-pan side features roasted Brussels sprouts and carrots tossed with fresh garlic and basic seasonings. It’s an effortless vegetable side that pairs well with weeknight dinners or holiday meals.

If you want an easy but elegant addition to dinner, these roasted Brussels sprouts and carrots deliver. The recipe is straightforward and widely enjoyed.

Fresh Brussels sprouts and carrots are seasoned and roasted until the sprouts are tender with crisped outer leaves and the carrots are fork‑tender and naturally sweet.

This versatile side works well for everyday meals and special occasions. Assemble a few pantry staples and serve alongside your favorite mains all year round.

Try these roasted vegetables with lemon‑pepper chicken, boneless pork chops, or your Thanksgiving turkey.

Why You’ll Love These Roasted Brussel Sprouts and Carrots

• Roasts on a single sheet pan for minimal cleanup.
• Simple, customizable seasonings.
• Naturally gluten‑free, vegetarian and vegan.
• Prep takes less than 15 minutes before roasting.

Ingredients You Need

Most ingredients are common pantry items or fresh produce you may already have on hand.

• Brussels sprouts – Use fresh sprouts. Smaller, heavier sprouts tend to be sweeter and more tender. Trim the stems and rinse, then halve or quarter as needed.
• Carrots – Choose firm, bright carrots. Smaller carrots are often sweeter; peel and cut into 1‑inch pieces for even roasting.
• Garlic cloves – Freshly minced garlic adds the best flavor.
• Extra‑virgin olive oil – Avocado oil can be substituted if preferred.
• Seasonings – Sea salt, freshly ground black pepper and red pepper flakes for heat (optional).
• Fresh parsley (optional) – Chopped parsley brightens the finished dish. Thyme, rosemary or basil can be used instead.

Optional additions: Add a teaspoon of lemon zest before roasting for extra brightness. Stir in small bacon strips before roasting for a smoky note. During the last 5 minutes of roasting, sprinkle with walnuts, pecans or pine nuts for crunch. A light drizzle of maple syrup adds subtle sweetness, or finish with grated Parmesan for extra savory flavor.

How to Make Roasted Brussels Sprouts and Carrots

1. Prepare for roasting: Preheat the oven to 450°F (230°C). Wash and dry the vegetables. Quarter the Brussels sprouts if large and cut carrots into 1‑inch pieces. Line a baking sheet with parchment paper or foil.
2. Season the vegetables: In a large bowl, combine the vegetables with minced garlic and olive oil, tossing to coat evenly.
3. Arrange on the sheet pan: Spread the vegetables in a single layer on the prepared pan. Season with sea salt, freshly ground black pepper and red pepper flakes to taste.
4. Roast: Roast in the preheated oven until browned and fork‑tender, about 20–30 minutes, tossing once halfway through. Garnish with chopped fresh herbs and serve.

Expert Tips

• Peel the carrots: The outer layer can taste earthy or bitter.
• Use parchment or foil: Line the sheet pan for easier cleanup and to prevent sticking.
• Uniform pieces: Chop vegetables into roughly 1‑inch pieces so they roast evenly.
• Roast cut side down: Place Brussels sprouts cut side down to get crisp, caramelized edges.
• Prep ahead: Trim and chop the vegetables in advance, then toss and roast when ready to cook.

Other Roasted Vegetable Recipes

• Oven Roasted Beets
• Roasted Potatoes and Broccoli
• Oven Roasted Parsnips
• Roasted Zucchini and Squash
• Roasted Potatoes and Carrots
• Crispy Roasted Sweet Potatoes
• Honey Roasted Vegetables

Did you try these roasted Brussels sprouts and carrots? Leave a rating and review to share your feedback.