Roasted Brussels Sprouts And Carrots

Roasted Brussels Sprouts and Carrots, a 5-ingredient oven-roasted vegetable recipe that takes less than 30 minutes to prepare. Your new favorite salad topper or side dish!

 Are you looking for a unique yet equally delicious Brussels sprout recipe? Or, Do you like roasted carrots? But, you are also a great lover of roasted Brussels sprouts.

Also, check out Roasted Brussels Sprout Stalk and Maple Roasted Brussel’s Sprouts And Sweet Potatoes

And you couldn’t choose a favorite between these two.  Thankfully you don’t have to compromise anymore because they are delicious and gratifying when roasted together.

Seasoned with olive oil, salt, and garlic retains its flavors and results in the most delectable Roasted Brussels Sprouts and Carrots.

If there was ever a veggie side dish that elicited more “oohs” and “ahhs” than the entrée, it is these Roasted Brussels Sprouts and Carrots! And it doesn’t end with their stunning presentation. They’re a very delicious and nutritious addition to any fall or winter supper.

Why Should You Try This Recipe?

Here’re a few reasons why you should roast carrots and Brussels sprouts together:

• It’s easy. Simply cut your vegetables, toss them with oil, garlic, salt, and roast till golden brown on a baking sheet.
• It’s delicious. Roasting veggies like Brussels sprouts and carrots brings out their natural flavors.
• It’s quite versatile. You can keep it simple by using basic seasoning like salt and pepper or enhancing its flavor by using different spices and herbs.
• It’s a great side dish. This is a great side dish recipe to complement a holiday dinner that everyone will enjoy.
• It’s healthy and nutritious. Brussels sprouts are high in fiber and protein but low in calories. They’re rich in vitamin K, vitamin C, and their high antioxidant content is particularly noteworthy. Brussels sprouts offer a long list of health benefits, including the ability to lower cancer risk, reduce inflammation, and enhance blood sugar control.

Carrots are high in beta carotene, fiber, potassium, vitamin k, and antioxidants. They also provide a variety of health benefits. They are a low-calorie food that has been linked to better cholesterol levels and eye health. Additionally, its antioxidants, carotenoids, have been associated with a decreased cancer risk.

How To Make Roasted Brussels Sprouts And Carrots?

To make Roasted Brussels Sprouts and Carrots, you’ll require the following few simple ingredients:

Ingredients

1 pound Brussels sprouts, cut into halves, and washed

1 pound Baby carrots

1 tablespoon olive oil

2 cloves garlic chopped

½ teaspoon salt or to taste

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lightly spray or brush with oil and set aside.
2. Toss Brussels sprouts, baby carrots, garlic with olive oil, and season with salt to taste in a large bowl.
3. Roast for 30 minutes, turning halfway.

Serving Suggestions

Here’re some of my favorite recipes that I like to serve with my Roasted Brussels Sprouts and Carrots:

• Vegan Burger
• Potato Pancakes
• Vegan Meatballs
• Chickpea Curry
• Instant Pot Lentil Curry
• Vegan Shepherd’s Pie
• Mashed Potatoes
• Tomato Rasam

Leftover Storing Suggestions

The leftover roasted vegetables can be stored in the refrigerator for 3-4 days in an airtight container. Avoid freezing for the greatest taste and texture.

Ingredients Substitutions and Additions

• I have used baby carrots in this recipe; however, regular carrots will also work well. But you’ll need to spend some time peeling and chopping them before using them in this recipe.
• I tossed the vegetables with freshly chopped garlic cloves. However, you can use garlic powder instead.
• I like the flavor of olive oil; therefore, I used it in this recipe. You can replace it with butter as well. Undoubtedly, Butter Brussels sprouts are so delicious! A small amount of vegan butter could be added to keep your recipe dairy-free. 
• I kept my recipe simple and seasoned with just salt. However, you can use your favorite seasonings and herbs as well.
• Brussels sprouts also pair exceptionally well with onions, parsnips, and even potatoes, both white and sweet. However, I never tried to pair Brussels sprouts with green veggies because their flavor profile clashes with the baby cabbage.
• You can also top them with a sprinkling of Parmesan or Pecorino Romano cheese (add just after they’re done cooking or in the last 5 minutes to melt and toast the cheese).
• Optionally, drizzle the vegetable with honey to caramelize them slightly as they roast.
• You can serve the roasted vegetables with a lemon drizzle or a sweet balsamic reduction on top.
• Top these roasted brussels sprouts and carrots with pine nuts, sliced almonds, sunflower seeds, or sesame seeds for additional crunch.

Recipe Notes

In the end, I’d like to share a few of my favorite tips and tricks that I’ve found useful when making these Roasted Brussels Sprouts and Carrots.

• Try to get bright green Brussels with tightly packed leaves that feel hard when squeezed. Any with yellowing, loose leaves, or black patches should be avoided. Smaller sprouts have a sweeter flavor than large ones.
• If you want your vegetables to be tenderer, bake for 20 minutes with the aluminum foil on, then take the foil off and bake for another 10 minutes.
• To shorten the baking time, halve the Brussels sprouts. This will allow them to cook more quickly. The roasting time can simply be slashed by 15 minutes.
• Before roasting, some people prefer to blanch their vegetables. If you want to use this method, blanch the veggies for a few minutes. Then use cold water to shock them. Drain them thoroughly to wring off the excess water. Toss them with oil, ginger, and salt and bake at 425°F for 5-10 minutes, or until the edges crisp up.

Other Brussels Sprouts Recipes To Prepare

1. Smashed Brussels Sprouts
2. Air Fryer Brussels Sprouts
3. Vegan Brussels Sprouts Casserole
4. Easy Roasted Brussels Sprouts

If you try this Roasted Brussels Sprouts and Carrots side dish, I’d appreciate it if you gave some time to give it a star rating and leave a comment! I spend several hours testing and developing these recipes, and I always appreciate your feedback and experience!

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