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Roasted Brussel Sprouts and Carrots

Roasted brussel sprouts and carrots is a simple, healthy side dish that is packed with flavor! This easy sheet pan side dish is great for weeknight meals or holiday meals.

Ready in about 40 minutes with simple ingredients, the brussels sprouts and carrots get coated in a tangy, mustard-based dressing then roasted together to caramelize and deepen in flavor. This healthy side dish is vegan, gluten free, Whole30, and paleo friendly.

Baking sheet filled with roasted carrots and brussel sprouts and a wooden spatula.

Why you will love this recipe

  • Easy to prepare – The prep for this recipe takes a few minutes, mostly just cutting the carrots and brussel sprouts. This can be done in advance if you are short on time. The brussel sprouts and carrots get tossed in a quick dressing before roasting in the oven for 30 minutes.
  • Simple, pantry staple ingredients – you likely have everything you need to make this roasted brussel sprouts and carrots recipe in the fridge and pantry (especially during the fall and winter months). You can even change up the flavors by changing up the spices and vinegar that make up the dressing.
  • Great for holidays, parties, or weeknight meals – oven roasted brussel sprouts and carrots are the ultimate holiday meal side dish. Everything bakes on one baking sheet and is packed with flavor (you get 2 veggies in one dish). The veggies can also be prepped in advance, so all you have to do is pop this in the oven before serving to guests.
  • Versatile – change up the spices and change up the flavor. Use these veggies at holiday meals or make them the star of your grain bowls, buddha bowls or winter salads. The leftovers are also great in omelets, frittatas, wraps, or enjoyed as a snack with lemon tahini sauce to dip them in.
Ingredients to make brussel sprouts and carrots in white bowls.
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Ingredients

  • Olive oil – olive oil is added to help create a thick, emulsified dressing that will coat the veggies while roasting and also help ensure the brussel sprouts and carrots will get caramelized while roasting.
  • Dijon mustard – Dijon mustard adds a tangy element to the dish and also helps to add to the savory flavor of the dish. Dijon mustard is also a common ingredient in dressings, as it helps them emulsify (so the oil and vinegar will become one as a dressing).
  • Apple cider vinegar – apple cider vinegar helps to create the dressing and helps to amplify the flavors of the dish. It cuts through some of the Dijon flavor and helps the veggies caramelize.  You can also use red wine vinegar, balsamic vinegar, or lemon juice in place of this to change the flavor of the dish slightly.
  • Spices: Salt, garlic powder, dried thyme – these spices help to create a savory flavor in the dish. Carrots and thyme are such a great combination, and the garlic powder helps to elevate the flavor in the brussel sprouts. Salt helps to amplify all the flavors in the dish.
  • Brussel sprouts – brussel sprouts can range in size but the trick is to try to make them the same thickness by cutting them in half or in quarters. I prefer to cut the brussel sprouts vs. leaving them whole because whole brussel sprouts tend to steam (and can be mushy).
  • Carrots – carrots add a touch of sweetness to this dish and also roast in the same time that brussel sprouts do. The carrots should not be too large (nothing thicker than ½ inch) or too small (anything under ¼ inch may burn). You could use baby carrots cut in half or carrots cut into “chips” if you are trying to save time.

How to make roasted brussel sprouts and carrots

Preheat the oven to 425F.

In a large bowl, combine the olive oil, Dijon mustard, apple cider vinegar and spices. Stir well to combine.

Dijon mustard, spices and olive oil in a large white bowl.

Cut the brussel sprouts in half (or quarters if they are very large). Remove any of the stray leaves that fall off of the brussel sprouts.

Wash the carrots (peel them if they are rough or getting old). Cut the carrots into ½ inch pieces.

Chopped brussel sprouts and thinly cut carrots on a wooden cutting board.

Add the brussel sprouts and sliced carrots to the bowl with the dressing. Stir the brussel sprouts and carrots in the dressing. Be sure they are all well coated.

Before and after stirring brussel sprouts and carrots in a large white bowl.

Add parchment paper to an extra-large baking sheet (or use two regular baking sheets, lined with parchment paper). Add the veggies. Take the time to turn the brussel sprouts so they are all cut side down on the baking sheet.

Roast at 425F for 30 minutes.

Before and after roasting brussel sprouts and carrots on a baking sheet.

Top tips

  • Use an extra-large baking sheet or divide the ingredients between two baking sheets. You don’t want the brussel sprouts and carrots to be overlapping each other too much or they will steam instead of roast.
  • Take the extra minute to turn the brussel sprouts so they are cut side down on the baking sheet. This will ensure they get golden brown and roast evenly.
  • For easy clean up, use parchment paper to line the baking sheet.
  • Time saving tip: Cut up the veggies for this healthy roasted vegetable recipe up to 3 days in advance. Store the vegetables in an airtight container in the fridge.

Other additions

  • Sweetness: If you want this to be slightly sweeter, you can add 1-2 tablespoons of maple syrup or honey to the carrots.
  • Crunch: Add chopped pecans, walnuts, almonds, pumpkin seeds during the last 10 minutes of cooking.
  • Veggies: Add thinly sliced red onion or mushrooms cut into quarters to the bowl with the brussels sprouts and carrots. You may need a pinch more salt.
  • Dried fruit: Dried cranberries, dried cherries, golden raisins (add at the end)
  • Saltiness: Add cooked bacon bits at the end
Large white bowl filled with roasted brussel sprouts with carrots with tahini drizzle.

Other spices to use on these brussel sprouts and carrots

Tex-Mex – Combine 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt and the juice of 1 lime (instead of the apple cider vinegar).

Italian – instead of thyme, use 1-2 teaspoons italian seasoning and use red wine vinegar or balsamic vinegar in place of the apple cider vinegar

Moroccan – Combine 1.5 teaspoons turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon garlic powder and ½ teaspoon ground cinnamon to coat the brussel sprouts and carrots with. Use the juice of 1 lime in place of the apple cider vinegar.

Rosemary Garlic – Add 1 tablespoon finely chopped fresh rosemary to the dressing before roasting.

What to serve with roasted brussel sprouts with carrots

Baking sheet filled with roasted brussel sprouts with carrots with wooden spatula on the side.

Common questions

How to cut brussel sprouts for roasting

If you notice that the stem of the brussel sprout is brown, cut that away first.

Then cut the brussel sprout in half lengthwise. If the brussel sprout is very large, you may need to cut it in quarters.

Note: If any leaves fall off the brussel sprouts during cutting, you will need to remove them (you can make a salad from them or sauté them with some other veggies for a quick meal later in the week). Brussel sprouts leaves that are not attached to the brussel sprout will burn during roasting.

How to cut carrots for roasting

Wash the outside of the carrot if you will not be peeling it.

Cut the carrot into ½ inch pieces (I like to do this on a bias to make long, slanted cuts of carrot). The skinny end of the carrot can be left whole (assuming it’s not thicker than ½ inch.

Do you have to peel carrots before roasting?

No, you do not need to peel carrots before roasting if the carrots are fresh. Carrots that are older and have started to get a rough, tough exterior may need to be peeled.

You should scrub the outside of the carrots before cutting if you will not be peeling them.

Can you make this ahead of time?

For the best texture, it’s best to serve this right out of the oven.

If you are making this to serve at a holiday meal or party and need to make them in advance, roast the veggies in advance and reheat them in the oven at 400F for about 10 minutes right before serving.

If you want to make this for meal prep, the veggies are great in so many different dishes throughout the week. You can store them in an airtight container for up to 4 days.

  • Use leftovers in frittatas/omelets, as a side for eggs, in wraps, on grain bowls or enjoyed as a snack with your favorite dip (these would be so good with everything bagel hummus).
Roasted carrots and brussel sprouts in a white bowl, with tahini sauce in the background.

Do you have to blanch the veggies first?

Blanching is a process where you quickly drop vegetables in boiling water, then move them to an ice bath. This is often done to cut down on the cooking time in the oven or to quickly cook the vegetables before freezing them.

For this recipe, you do not need to blanch or cook the brussel sprouts and carrots in advance.

Why did the brussel sprouts turn out mushy?

Brussel sprouts can be mushy if they steam instead of roast. This is often because the brussel sprouts are overcrowded on the baking sheet or because you didn’t’ cut the brussel sprouts in half before roasting.

The best way to ensure your brussel sprouts aren’t mushy are to use a hot oven, make sure they are coated with oil, are cut side down on the baking sheet and they have room to roast and aren’t piled on top of each other or other veggies piled on top.

Storing leftovers

Fridge: Store leftover roasted brussel sprouts with carrots in the fridge in an airtight container for up to 4 days.

Reheat in the microwave (1-1:30), in the air fryer (375F for 4-5 minutes) or in the oven (400F for 10 minutes).

Freezer: I do not recommend freezing leftovers as the brussel sprouts will get mushy when defrosted.

Roasted brussel sprouts and carrots in a white bowl with tahini drizzled on top.

Substitutions

  • Carrots – you could also use parsnips in place of the carrots.
  • Olive oil – replace the olive oil with avocado oil, melted coconut oil or melted ghee.
  • Dijon mustard – Dijon mustard gives the dish a deep flavor with a slightly tangy taste. If you don’t have Dijon mustard, simple omit it from the recipe.
  • Apple cider vinegar – this helps to give the veggies a brightness and also helps create the dressing that is poured over the veggies before roasting. You could also use lemon juice, lime juice, red wine vinegar or balsamic vinegar in place of the apple cider vinegar.
  • Spices – Check out the other spice blend ideas above if you don’t have the spices listed on hand. If you cannot have salt, be sure that you use your favorite salt free spice blend.

If you love brussel sprouts, you should try

Shredded Brussel Sprouts Salad

Kale Brussel Sprouts Salad (great for holidays)

Brussel Sprouts Casserole

Apple Brussel Sprouts Hash

Sweet Potato Brussel Sprouts Hash

Air Fryer Frozen Brussel Sprouts

Sriracha Brussel Sprouts

Roasted Brussel Sprouts and Asparagus

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Wooden spatula on a baking sheet with roasted brussel sprouts and carrots.

Roasted Brussel Sprouts and Carrots

Roasted brussel sprouts and carrots are a simple, healthy side dish that is easy to make and so flavorful. Ready in about 30 minutes, this is great for weeknight dinners or holiday meals. vegan, gluten free, Whole30 and paleo friendly.
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts and carrots, roasted brussel sprouts and carrots, roasted brussel sprouts with carrots
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4

Ingredients

Instructions

  • Preheat the oven to 425F.
  • In a large bowl, combine the olive oil, dijon mustard, apple cider vinegar, salt, garlic powder, dried thyme.
  • Cut the brussel sprouts in half (or quarters if the brussel sprouts are large). If the brussel sprouts leaves have fallen off, remove them (they will burn in the oven).
  • Cut the carrots into 1/2 inch pieces (you can cut them on a diagonal to give more surface area).
  • Add the brussel sprouts and carrots to the large bowl with the dressing. Stir well to coat them.
  • Add parchment paper to an extra large baking sheet (or two regular baking sheets lined with parchment paper). Add the veggies and turn the brussel sprouts so they are all cut side down on the baking sheet.
  • Bake in a 425F oven for 30 minutes. Enjoy immediately.

Notes

Top tips
  • Use an extra-large baking sheet or divide the ingredients between two baking sheets. You don’t want the brussel sprouts and carrots to be overlapping each other too much or they will steam instead of roast.
  • Take the extra minute to turn the brussel sprouts so they are cut side down on the baking sheet. This will ensure they get golden brown and roast evenly.
  • For easy clean up, use parchment paper to line the baking sheet.
  • Time saving tip: Cut up the veggies for this healthy roasted vegetable recipe up to 3 days in advance. Store the vegetables in an airtight container in the fridge.
Other spices to use on these brussel sprouts and carrots
Tex-Mex – Combine 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt and the juice of 1 lime (instead of the apple cider vinegar).
Italian – instead of thyme, use 1-2 teaspoons italian seasoning and use red wine vinegar or balsamic vinegar in place of the apple cider vinegar
Moroccan – Combine 1.5 teaspoons turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon garlic powder and ½ teaspoon ground cinnamon to coat the brussel sprouts and carrots with. Use the juice of 1 lime in place of the apple cider vinegar.
Storing leftovers
  • Fridge: Store leftover roasted brussel sprouts with carrots in the fridge in an airtight container for up to 4 days.
    • Reheat in the microwave (1-1:30), in the air fryer (375F for 4-5 minutes) or in the oven (400F for 10 minutes).
  • Freezer: I do not recommend freezing leftovers as the brussel sprouts will get mushy when defrosted.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
133
Fat
 
4
g
Carbohydrates
 
22
g
Fiber
 
8
g
Sugar
 
8
g
Protein
 
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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