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.

Course Side Dish

Cuisine American

Keyword brussel sprouts and carrots, roasted brussel sprouts and carrots, roasted brussel sprouts with carrots

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 133kcal

Author Samantha Rowland

Ingredients

1 tbsp olive oil
1 tbsp dijon mustard
1.5 tbsp apple cider vinegar
1.75 tsp sea salt
1 tsp garlic powder
1 tsp dried thyme
1 pound brussel sprouts
1 pound carrots

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.

Nutrition