Roasted Brussels Sprouts Carrots have become my go-to for a quick and delicious side that truly impresses. I remember the first time I tried roasting them together; I was a little skeptical, but the way the natural sugars in the carrots and sprouts caramelize is pure magic. This Roasted Brussels Sprouts and Carrots Recipe is a game-changer, transforming humble veggies into a dish bursting with sweet, savory, and slightly tangy notes. The aroma alone, with hints of garlic and balsamic, fills my kitchen and signals a wonderful meal is coming. Let’s get these veggies in the oven!

Why You’ll Love This Roasted Brussels Sprouts Carrots

This Roasted Brussels Sprouts Carrots recipe is a winner for so many reasons:

It’s incredibly Easy Roasted Brussels Sprouts Carrots to make, perfect for busy weeknights.
The combination of sweet maple syrup and tangy balsamic creates a flavor explosion.
You get a beautiful mix of textures – slightly crispy sprouts and tender carrots.
It’s a versatile side dish that pairs well with almost any main course.
This is a truly Easy Roasted Brussels Sprouts Carrots dish that even picky eaters will devour.
The vibrant colors make your plate look as good as it tastes.
It’s a healthy way to enjoy your vegetables, packed with nutrients.
The aroma while roasting is absolutely mouthwatering!

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Ingredients for Roasted Brussels Sprouts Carrots

Gathering your ingredients is the first step to this delightful side dish. Here’s what you’ll need for this fantastic Roasted Brussels Sprouts Carrots pairing:

1 pound Brussels sprouts, trimmed and halved – I like to halve them so they get nice and crispy.
1 pound carrots, peeled and sliced into rounds – Slice these about the same thickness as the sprouts for even cooking.
3 large rosemary sprigs – The rosemary adds a beautiful fragrant aroma as they roast.
1/3 cup pine nuts – Toasting these brings out their nutty flavor, a perfect crunch.
1/3 cup dried cranberries – For a touch of sweetness and chewiness.
1/4 cup maple syrup – This helps caramelize the vegetables beautifully.
2 tablespoons olive oil – Essential for coating the veggies and getting that roast.
2 tablespoons balsamic vinegar – This is key for that signature tang in our Roasted Brussels Sprouts Carrots with balsamic.
2 garlic cloves, crushed or minced – Garlic is a must for savory depth.
1 teaspoon salt – To enhance all the flavors.
1/2 teaspoon pepper – Freshly ground pepper adds a little kick.

How to Make Oven Roasted Brussels Sprouts Carrots

Let’s get these tasty veggies into the oven! This Oven Roasted Brussels Sprouts Carrots method is so straightforward, you’ll be making it all the time.

Step 1: First things first, crank your oven up to 400ºF (200ºC). I like to line a big baking sheet with foil for easy cleanup – trust me on this one!
Step 2: While the oven heats, grab a small bowl. Whisk together the maple syrup, olive oil, balsamic vinegar, minced garlic, salt, and pepper. This is our flavor magic potion!
Step 3: Toss the halved Brussels sprouts and sliced carrots into a large bowl. Pour about half of that dressing over them and give them a good toss until everything is evenly coated.
Step 4: Spread the dressed veggies in a single layer on your prepared baking sheet. Don’t crowd the pan, or they’ll steam instead of roast! Pop them in the oven for 15 minutes.
Step 5: While those are roasting, let’s toast the pine nuts. Put them in a small, dry pan over medium heat and stir them constantly for about 2-3 minutes until they smell amazing and turn golden. Keep a close eye on them; they burn fast!
Step 6: Pull the baking sheet out of the oven. Drizzle the remaining dressing over the vegetables. Now, add those lovely rosemary sprigs right on top. Gently stir everything around to make sure all those delicious flavors are distributed. I love roasting Brussels sprouts and carrots together because the aromas are incredible at this stage.
Step 7: Return the baking sheet to the oven for another 12-15 minutes. You’re looking for the vegetables to be tender and have those irresistible slightly caramelized, crispy edges. The carrots should be fork-tender, and the sprouts should have a nice char.
Step 8: Once they’re perfectly roasted, take them out of the oven. Stir in those toasted pine nuts and the dried cranberries. This is how you finish off this amazing dish. Serve your Roasted Brussels Sprouts Carrots warm and enjoy the deliciousness!

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Pro Tips for the Best Roasted Root Vegetables with Brussels Sprouts

Want to elevate your already amazing Roasted Brussels Sprouts Carrots? I’ve picked up a few tricks over the years that make all the difference:

Don’t overcrowd the pan! Give your vegetables space. This allows them to roast and caramelize properly instead of steaming.
For extra crispiness on the Brussels sprouts, try roasting them cut-side down for the first 15 minutes.
If your carrots are particularly thick, consider slicing them a bit thinner than your Brussels sprouts to ensure they cook through at the same rate.
Taste your dressing before tossing! Adjust salt, pepper, maple syrup, or balsamic vinegar as needed to suit your preference.

What’s the secret to perfect Roasted Brussels Sprouts Carrots?

The real magic for achieving that perfect, slightly crispy edge and sweet flavor lies in the dressing and not crowding the pan. The combination of maple syrup and balsamic vinegar creates these beautiful Caramelized Brussels Sprouts and Carrots that are irresistible. For more on the benefits of balsamic vinegar, check out this article.

Can I make Sheet Pan Roasted Brussels Sprouts Carrots ahead of time?

You can prep the vegetables and make the dressing ahead of time. Store them separately in airtight containers in the refrigerator for up to 24 hours. When ready to cook, toss them together and roast as directed.

How do I avoid common mistakes with Simple Roasted Brussels Sprouts Carrots?

The biggest mistake is overcrowding the pan, which leads to steamed, soggy veggies. Another pitfall is not toasting the pine nuts – they add a crucial nutty crunch. Also, keep an eye on the Brussels sprouts leaves as they can burn quickly. For more tips on roasting vegetables, you can consult Serious Eats.

Best Ways to Serve Roasted Brussels Sprouts Carrots side dish

This beautiful dish is so versatile, it practically begs to be paired with your favorite mains. I love serving these Roasted Brussels Sprouts Carrots alongside a juicy roasted chicken or a flavorful pork tenderloin. For a heartier meal, they make a fantastic addition to a sheet pan dinner with sausage or salmon. If you’re looking for a vegetarian option, they are wonderful with lentil loaf or even alongside a creamy risotto. The sweet and savory notes of these Maple Roasted Brussels Sprouts Carrots also complement richer dishes beautifully, cutting through the heaviness with their bright flavors. You might also enjoy them with pappardelle with beef ragu.

Nutrition Facts for Roasted Brussels Sprouts Carrots

Here’s a breakdown of the nutritional information for one serving of this delicious Roasted Brussels Sprouts Carrots side dish. It’s a great way to add healthy vegetables to your meal.

Calories: 325 kcal
Fat: 18g
Saturated Fat: 2.5g
Protein: 5g
Carbohydrates: 40g
Fiber: 7g
Sugar: 25g
Sodium: 550mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Roasted Brussels Sprouts Carrots

Don’t worry if you have leftovers of this amazing Roasted Brussels Sprouts Carrots dish, because it stores and reheats beautifully! First, make sure the vegetables have cooled down completely before you try to store them. This prevents condensation buildup, which can make them soggy. I like to transfer the cooled Roasted Brussels Sprouts Carrots into an airtight container. Stored this way in the refrigerator, your Roasted Brussels Sprouts Carrots leftovers should stay fresh and delicious for about 3 to 4 days. For more on food storage, consult FoodSafety.gov.

If you want to keep them even longer, they also freeze wonderfully. For freezing, I recommend portioning them into freezer-safe bags or containers. Properly stored, they can last in the freezer for up to 3 months. When you’re ready to enjoy them again, the best way to reheat is in a moderate oven, around 350°F (175°C), for about 10-15 minutes until warmed through. You can also gently reheat them in a skillet over medium-low heat, stirring occasionally, or even pop them in the microwave for a quick reheat.

Frequently Asked Questions About Roasted Brussels Sprouts Carrots

What’s the best way to get crispy Roasted Brussels Sprouts Carrots?

For the crispiest result, make sure your vegetables are dry before tossing them with the dressing. Also, don’t overcrowd the baking sheet – give them plenty of space so they can roast, not steam. A hot oven, like the 400ºF we use in this recipe, is key for achieving those lovely caramelized edges.

Can I add other vegetables to this Roasted Brussels Sprouts Carrots recipe?

Absolutely! This recipe is very forgiving. You can easily add other root vegetables like parsnips or sweet potatoes, or even some red onion wedges. Just make sure to cut them to a similar size as the carrots and sprouts so they cook evenly. You might need to adjust the roasting time slightly depending on the vegetables you add. For instance, onions are a great addition.

How do I incorporate garlic flavor into my Garlic Roasted Brussels Sprouts Carrots?

This recipe already includes minced garlic in the dressing for a fantastic flavor boost! If you want an even more intense garlic experience, you can add a few whole, smashed garlic cloves to the pan during the last 10-15 minutes of roasting. They’ll become sweet and spreadable, adding another layer of deliciousness to your Roasted Brussels Sprouts Carrots.

Is it okay to roast Brussels sprouts and carrots together with maple syrup and balsamic?

Yes, it’s not only okay, it’s highly recommended! The combination of maple syrup and balsamic vinegar creates a wonderful sweet and tangy glaze that caramelizes beautifully on both the Brussels sprouts and carrots. It’s what gives this dish its signature flavor and makes it so irresistible, even for those who aren’t usually fans of these vegetables.

Variations of Roasted Brussels Sprouts Carrots You Can Try

This recipe is fantastic as is, but there are so many ways to switch it up! If you’re looking for something a bit different, or want to cater to specific tastes, try these variations. For a truly Healthy Roasted Brussels Sprouts Carrots option, you can simply reduce the maple syrup and balsamic vinegar, relying more on olive oil, salt, pepper, and garlic for flavor.

Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat that really complements the sweetness.
Citrus Twist: Swap the balsamic vinegar for orange juice and add a teaspoon of orange zest to the dressing. This gives it a bright, zesty flavor.
Herb Swap: Instead of rosemary, try fresh thyme or sage. Thyme is lovely with the maple, and sage offers a more earthy, robust note.
Gluten-Free/Vegan Option: This recipe is already naturally gluten-free and vegan, but if you want to experiment, you could try a drizzle of agave nectar instead of maple syrup, though the caramelization might differ slightly.