Need a quick vegetable side dish for a weeknight dinner, holiday, or meal prep? Look no further than these herb-roasted Brussels sprouts and carrots. Crispy, caramelized Brussels sprouts and tender carrots are a match made in veggie heaven. Plus, all you need are a handful of simple ingredients to whip up this easy and elegant vegetable recipe.
Reasons to love roasted carrots and Brussels sprouts
If you think you dislike Brussels sprouts, but you’ve never had them roasted, please try this recipe out and get back to me. Roasting is one of the best ways to prepare veggies like Brussels sprouts – it brings out sweetness and balances bitterness by caramelizing natural sugars found in vegetables.
Carrots add extra sweetness and color to this recipe. Cutting the carrots into large chunks ensures that they’ll cook in sync with the Brussels sprouts.
With minimal hands-on cooking time, this recipe will help you get two tasty vegetables on the table. It’s the perfect side dish for weeknights, meal prep, entertaining, or holidays like Thanksgiving or Christmas.
Fun facts about this recipe
We all know that carrots and Brussels sprouts are packed with nutrients, but here are some veggie facts you may not know.
- It’s Brussels sprouts, not brussel sprouts… Yep. These little mini cabbages are named after the Belgian city. If you’ve been saying this incorrectly, don’t feel bad. I learned this fun little tidbit as I was writing this recipe and will probably continue to misspeak.
- Carrots do more than help your eyes. You may know that carrots are high in an antioxidant called beta carotene that your body converts to vision-boosting vitamin A, but did you know they’re also high in fiber? You can get 2 grams of fiber from just one medium carrot!
Ingredients for herby Brussels sprouts and carrots
The ingredients for this vegetable side dish are so simple – just a couple of hearty veggies and whatever herbs and spices you have on hand.
- Carrots – I usually measure this with my heart, but I found that 1.5 lbs of carrots works well in this recipe. Depending on how big your carrots are, it’ll be around 7 medium carrots.
- Brussels sprouts – My grocery store sells these in a mesh bag that’s about 1.5 lbs for convenience, but a stalk will work too.
- Fresh herbs – Any woody, hearty herb will work. Try thyme, rosemary, sage, or a mix of all three.
- Olive oil – avocado oil or canola oil will also work
- Salt & pepper – add these to taste
Tips for the best roasted mixed vegetables
Roasting veggies is a pretty hands-off process, making it the perfect method to use for meal prep or entertaining. As soon as you’re done chopping and seasoning, the oven will do the rest! Here are my secrets to getting perfect roasted veggies every time.
- Cut your veggies evenly – this ensures your veggies cook at the same rate. If you cut one vegetable smaller than the other, it will overcook. For this recipe, I cut the carrots a little bit thicker than I normally would so they were about the same size as sliced Brussels sprouts.
- Season in a bowl – Don’t get me wrong, you can definitely toss all of the ingredients on a baking sheet instead of dirtying a bowl. Here’s why I use a one though – I find that I can toss everything together more easily in a bowl and get a more even coating of oil and seasoning. Plus, brussels sprouts benefit from being roughed up a bit. (Hello, crispy fallen leaf bits!)
- Leave room – If you want your veggies to be browned and crispy, don’t crowd your baking sheet! Crowded veggies hold more moisture, which steams your vegetables instead of roasting them.
- Add spices – Go nuts! Garlic, cayenne, turmeric, and/or chili would be my first picks.
- Add even more flavor – Toss in some grated parmesan cheese before roasting
- Sweet version – Add a tablespoon of maple syrup (or honey) and a splash of vinegar to the bowl as you’re seasoning
- Try other vegetables – As long as you choose hearty root or cruciferous vegetables that are cut in equal-sized pieces, you’re good to go. Try cauliflower, broccoli, potato, beets, or parsnips.
Herb-Roasted Brussels Sprouts and Carrots
- 1 large bowl
- 1 chef's knife
- 1 cutting board
- 1 large baking sheet
- parchment paper (optional, for easy cleanup)
- 1 ½ lb Brussels sprouts
- 1 ½ lb carrots (about 7 medium)
- 1 tbsp olive oil
- 2 tbsp fresh thyme or rosemary (finely chopped)
- 1 tsp salt (or more, to taste)
- 1 tsp pepper (or more, to taste)
- Preheat the oven to 425°F.
- Soak Brussels sprouts in a bowl of cold water to soften them and remove dirt. Meanwhile, wash and peel carrots, then chop them into 1-inch slices on the bias (diagonally).
- Cut the ends off of the Brussels sprouts, then slice them in half lengthwise.
- Add sliced carrots and Brussels sprouts to a large bowl. Drizzle with olive oil, toss, then add, fresh herbs, salt, and pepper. Toss again, then spread on a large baking sheet. Make sure there is room between the vegetables.
- Roast at 425°F for 20 minutes, stir, then continue roasting for another 20 minutes, or until vegetables are fork-tender and browned. Season to taste and enjoy as a side dish!
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
Looking for more veggie side ideas?
- Garlicky Air Fryer Baby Potatoes
- Herb Roasted Potatoes & Broccoli
- Parmesan Asparagus in the Air Fryer
- Lemony Instant Pot Broccoli