The Best Roasted Brussel Sprouts and Carrots


Roasted brussel sprouts and carrots are such a great side dish, ready in just 30 minutes and packed with flavor. Great for holiday meals too!

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

30 Minutes

Vegan, Gluten Free, Dairy Free, Paleo, Whole30


– Brussel sprouts – Carrots – Olive oil – Dijon mustard – Apple cider vinegar – Salt – Garlic powder – Dried thyme

Step 1

Preheat oven to 425F. In a bowl combine the olive oil, dijon, apple cider vinegar, and spices.


Step 2

Cut the brussel sprouts in half (or quarters if very large). Discard any leaves that fall off (they will burn). Add brussel sprouts to bowl with dijon dressing.


Step 3

Cut carrots into 1/2 inch thick pieces. Add them to the bowl with the brussel sprouts.


Step 4

Stir the veggies with the dressing until all veggies are well coated.


Step 5

Place parchment paper on extra large baking sheet. Add veggies and turn all brussel sprouts cut side down.


Step 6

Roast in 425F oven for 30 minutes. Remove and serve immediately.


– Mashed potatoes – Mashed cauliflower – Instant pot rosemary garlic potatoes – Jasmine rice or quinoa – Shredded chicken – Spatchcock chicken – Salmon – White beans or chickpeas

What to serve along side: