Roasted Brussels Sprouts and Carrots

The aroma of roasted vegetables fills the kitchen, a comforting prelude to a delicious dish. This roasted Brussels sprouts and carrots recipe takes just under 30 minutes, offering a perfect balance of flavors and textures. The combination of caramelized sweetness and savory garlic makes this dish a standout.

This recipe is ideal for anyone looking to elevate their vegetable game, whether for a weeknight dinner or a special occasion. It’s also perfect for meal prep, as these veggies can be stored in the fridge for several days, making them a versatile addition to any meal.

Why You’ll Love This Recipe

• The crunchy texture of roasted Brussels sprouts pairs beautifully with the tender, sweet carrots.
• The roasting process enhances the natural sugars, creating a caramelized exterior.
• A quick 23-minute cook time makes it a feasible option for busy evenings.
• The addition of maple syrup provides a unique, delightful sweetness.

What You’ll Need

Gather these ingredients to create this delicious dish:

For the Vegetables

• 1½ pound Brussels sprouts, cleaned and halved
• 2-3 large carrots, peeled and sliced into ½ inch pieces

For the Seasoning

• 2 tablespoons olive oil, or more as needed
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

For the Glaze

• 2-3 tablespoons maple syrup

Note: Use more or less olive oil as needed for even coating.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Maple syrup may be substituted with honey.
• Garlic powder can be swapped for fresh minced garlic.

How to Make It

Get ready to enjoy a flavorful vegetable dish with these simple steps.

Preheat the oven

Set your oven to 450°F to prepare for roasting the vegetables.

Prepare the vegetables

Clean, dry, and slice the Brussels sprouts in half. Peel and slice the carrots into equal pieces.

Toss with seasonings

Combine the Brussels sprouts and carrots in a bowl, tossing them with olive oil, garlic powder, salt, and pepper until evenly coated.

Arrange on a sheet pan

Place the carrots and Brussels sprouts cut-side down onto a sheet pan for optimal roasting.

Roast the vegetables

Bake in the preheated oven for 18 minutes, allowing them to become tender and caramelized.

Drizzle with maple syrup

Remove the sheet pan from the oven and push all the Brussels sprouts and carrots to the middle. Drizzle the maple syrup over the mixture and toss to combine.

Finish roasting

Return the pan to the oven and continue roasting for an additional 5 minutes or until the Brussels sprouts and carrots are crispy.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, as they may become mushy when thawed.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Ensure the Brussels sprouts and carrots are cut into similar sizes for even cooking.
• Avoid overcrowding the sheet pan to achieve maximum crispiness.
• For extra caramelization, flip the vegetables halfway through roasting.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with quinoa or a grain salad for a hearty vegetarian option.
• Great as a colorful side dish for holiday gatherings.