Roasted Brussels Sprouts and Carrots
I cannot wait to get this Roasted Brussels Sprouts and Carrots recipe to you! It is one of my favorites as it makes ordinary veggies special. We are going to roast them to be sweet and a bit crispy.
This dish is super easy to make for a weeknight dinner, but it’s also fancy enough for a holiday meal. It’s colorful, healthy, and tastes SO GOOD! Your family will love how the sweet carrots and nutty Brussels sprouts taste together.
Why You’ll Love This Recipe
You’re going to fall in love with this dish! It’s packed with amazing flavor and is so simple to whip up.
- So Much Flavor: Roasting makes the veggies sweet, and the yummy glaze makes them even better.
- Good for You: It’s full of vitamins and all the good stuff that keeps you healthy.
- Everyone Loves It: Even people who think they don’t like Brussels sprouts will ask for more.
- Perfect for Holidays: The pretty colors look great on a festive table.
If you need more ideas for your table, you should check out these tasty Sweet Potato and Brussels Sprouts dish or these yummy Roasted Brussels Sprouts and Butternut Squash.
Ingredients You’ll Need
Here are the simple things you’ll need to make this dish. You can find the exact amounts in the recipe card below!
- Brussels Sprouts: I always look for the ones that are bright green and have tight little leaves.
- Carrots: You’ll want some nice firm carrots. They get so sweet and delicious when you roast them.
- Olive Oil: A little bit of olive oil helps the veggies get that perfect golden-brown and crispy texture.
- Maple Syrup: You should use real maple syrup! It gives the dish a lovely, warm sweetness.
- Balsamic Vinegar: This adds a little bit of tang that tastes amazing with the sweet maple syrup.
- Garlic: I love using fresh garlic because it makes the whole kitchen smell wonderful while it roasts.
- Rosemary: Fresh rosemary gives the veggies a beautiful, earthy smell and taste. It feels so cozy!
How to Make Roasted Brussels Sprouts and Carrots
I’ll show you how easy it is to make this! You just chop, toss, and let the oven do all the work for you. YUM!
Step 1: Get Your Veggies Ready
First, you’ll want to warm up your oven to 400ºF (200ºC). Now, cut the ends off 1 pound of Brussels sprouts and slice them in half. Peel and slice 1 pound of carrots into little circles.
Step 2: Mix the Dressing
In a small bowl, you’ll whisk together ¼ cup maple syrup, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon pepper.
Step 3: Toss and Roast
Pour half of your yummy dressing over the vegetables and give them a good toss. Spread them out on your baking sheet and pop them in the oven for 15 minutes.
Step 4: Finish and Serve
Take the pan out, drizzle the rest of the dressing over the top, and add 3 rosemary sprigs. Give it a stir and roast for another 12-15 minutes. When they’re done, mix in ⅓ cup of pine nuts and ⅓ cup of cranberries. ENJOY!
Tips for the Best Recipe
Want to make your veggies taste extra amazing? Here are a few of my favorite tricks for you.
- Give Them Space: Don’t pile the veggies on top of each other. A single layer helps them get crispy.
- Chop Smart: Cut your carrots a little thinner than the sprouts so everything cooks at the same time.
- Hot, Hot, Hot: A hot oven is the secret! It helps the edges get nice and brown.
- Pat Them Dry: After you wash your sprouts, make sure you dry them well so they roast instead of steaming.
- Nuts Go In Last: Add your toasted pine nuts at the very end so they don’t get burned.
Variations and Substitutions
It’s fun to mix things up! Here are some easy swaps you can make if you don’t have something on hand.
- Sweet Swap: If you’re out of maple syrup, honey works great and gives a lovely flavor too.
- Try Different Herbs: Fresh thyme is a wonderful replacement for rosemary if you want a different taste.
- Other Nutty Ideas: You could use toasted walnuts or pecans instead of pine nuts for a tasty crunch.
- Fruity Fun: Dried cherries or chopped dates are also super yummy if you don’t have dried cranberries.
- Add Some Cheese: For a creamy treat, sprinkle some feta or goat cheese over the top before you serve it.
Make-Ahead and Storage Tips
This dish is perfect for planning ahead, especially when you’re busy during the holidays. You can chop your Brussels sprouts and carrots a day early and keep them in a sealed container in the fridge.
You can also mix up the dressing ahead of time! If you have leftovers, they will stay fresh in the fridge for up to 3 days. I love eating them cold in a salad the next day, or you can warm them back up in the oven.
Recipe FAQs
What to serve with roasted Brussels sprouts and carrots?
This goes great with anything! I love serving it with roasted chicken or fish. It’s also perfect for a holiday meal next to a big turkey.
Do I have to peel the carrots?
Nope, you don’t have to! If you give them a good scrub, you can leave the peel on. It’s totally up to you.
Why did my Brussels sprouts turn out mushy?
This can happen if the pan is too crowded. Make sure you spread the veggies out so they have room to get crispy.
Can I use frozen Brussels sprouts?
I really think fresh is best for this recipe. Frozen sprouts can get a little watery and won’t get as crispy.
Can I add other vegetables?
Of course! Sweet potatoes, parsnips, or red onions would all taste delicious mixed in with these.
How can I make this dish vegan?
Good news! This recipe is already vegan. We use maple syrup and olive oil, so you don’t have to change a thing.
What is the best way to toast pine nuts?
Just pop them in the oven for 2-3 minutes. Watch them closely because they can toast up really fast!
Can I prepare this dish ahead of time?
You sure can. You can chop the veggies and make the dressing a day before you plan to cook them.
Roasted Brussels Sprouts and Carrots
Ingredients
Vegetables:
- 1 pound Brussels sprouts
- 1 pound carrots
Add-Ins:
- 3 large rosemary sprigs
- ⅓ cup pine nuts
- ⅓ cup dried cranberries
Dressing
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves crushed or minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Prepare: First, preheat your oven to 400ºF (200ºC). Put some foil on a large baking sheet. In a small bowl, mix all your dressing ingredients together.
- Chop the veggies: Next, you will trim and halve Brussels sprouts. Then, peel and slice carrots. Put them all in a big bowl.
- Time for the first roast: Pour half of the dressing over your veggies and toss them around. Spread them on your baking sheet and roast them for 15 minutes.
- Toast your pine nuts: While the veggies are roasting, you can toast pine nuts on a small pan for 2-3 minutes until they smell nutty.
- Time for the second roast: Drizzle the rest of the dressing over your veggies and add the rosemary sprigs. Stir and roast for another 12-15 minutes.
- Mix it all: Take the veggies out of the oven. Stir in your toasted pine nuts and dried cranberries. Serve it up while it's nice and warm!
Notes
- Make sure you cut your carrots a little smaller than the sprouts. This helps everything cook evenly.
- If you see the Brussels sprout leaves getting too dark, you can turn your oven down just a little.
- For extra soft veggies, you can boil them for about 5 minutes before you put them in the oven.
- You can keep leftovers in a sealed container in the fridge for up to three days.
- This dish is great served warm, but I also love it cold in a salad the next day!
