If there’s one thing I’ve learned in the kitchen, it’s that roasting vegetables can make all the difference. Not only does it bring out their natural sweetness, but it also adds a deliciously crisp texture that transforms even the most skeptical veggie eaters into fans. If you or your child is not a fan of Brussels sprouts and other cruciferous vegetables (like broccoli and cauliflower), I encourage you to give this recipe a try! And if you are a Brussels lover, be prepared to swoon even more! I’ve been told by many parents that even their picky eater gobbled these up. Roasting Brussels sprouts and carrots together creates a perfect blend of flavors with crispy edges, tender centers, and just the right amount of caramelized sweetness. This hearty dish is not only perfect for holiday meals like Thanksgiving or Christmas but also works beautifully as a simple, everyday side. And if you are hungry for more, you should totally try these honey roasted parsnips and Indian spiced roasted cauliflower and chickpeas – total crowd pleasers ;).
Ingredients
Brussels sprouts – Look for bright green color with tightly packed leaves and that are firm to the touch. Avoid those with a lot of yellow, wilted leaves. Carrots – Their bright orange color and sweetness make them the perfect complement to the Brussels sprouts. You can also use rainbow carrots to invite more color. Olive oil – essential for the vegetables to crisp up beautifully in the oven. Balsamic vinegar and maple syrup – this flavor combination is so insanely good!
Step-by-Step Instructions
Serving Suggestions
Enjoy roasted Brussels sprouts and carrots as an easy side dish alongside a whole grain and protein source, like: For carrots – it is best to slice them diagonally, and then for the large pieces, further cut in half or thirds as pictured. Cutting the veggies into similar sizes ensures that the vegetables cook around the same time. For Brussels sprouts – cut off the tough stem ends, remove any discolored leaves, and slice in half.
Craving savory? – Leave out the maple syrup and sprinkle on some parmesan, feta, or any of your favorite cheeses. Place the baking sheet back in the oven for a few minutes until the cheese melts. Add a kick – Add a dash of chili powder or cayenne for a sweet-and-spicy contrast. Or after roasting, drizzle with sriracha for an extra sweet heat. Herb Infusion – Before roasting, toss the veggies with fresh herbs like rosemary, thyme, or oregano for an earthy, fragrant flavor. Add Protein – For a more substantial meal, mix in cooked bacon or pancetta after roasting for a savory, smoky flavor that complements the Brussels sprouts. Crispy Panko Topping – Sprinkle a mixture of panko breadcrumbs and olive oil over the veggies in the last 5 minutes of roasting for a golden, crispy topping.
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Storage
Transfer leftover roasted veggies an airtight container and keep in the refrigerator for 3-4 days or freeze for up to 3 months. If you want the vegetables to be crispy, reheat in the oven at 350°F for 5 minutes or so. Or you can enjoy cold! My kids love them straight from the refrigerator, and It makes for an awesome lunch box addition. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
