Roasted Brussel Sprouts and Carrots
Infused with fresh thyme, this Roasted Brussel Sprouts and Carrots is the perfect warm and savory side dish for fall! This easy one-pan side dish goes beautifully with any meal, and will be a healthy, satisfying addition to your menu plan.
WHAT MAKES THESE ROASTED BRUSSEL SPROUTS AND CARROTS SO GOOD?
- This is a versatile recipe! Start with these garlic and rosemary roasted veggies. Once you have the hang of it of the process, start experimenting with other seasonings that you love. Almost anything goes.
- Roasted veggies are a fall side dish favorite. When the weather gets cooler, it’s time to turn on the oven to roast seasonal vegetables. Roasted carrots and brussel sprouts are a vegetarian comfort food star!
- Easy Sheet Pan Side Dish. Throw all of the ingredients onto a sheet pan or a large roaster, toss the whole thing in the oven to let the veggies slowly roast to perfection.
- Make these for Thanksgiving dinner! Whether you’re serving a full vegetarian Thanksgiving meal or just bringing a veggie side dish, everyone will enjoy this one.
TIPS AND TRICKS FOR PERFECT ROASTED BRUSSEL SPROUTS AND CARROTS
- Cutting brussel sprouts in half helps them to cook more quickly and gives them more surface area for browning. If your sprouts are extra large, cut them in quarters instead.
- Be sure to dry your brussel sprouts well before cooking them. The extra moisture will steam them rather than roasting them.
- A drizzle of maple syrup or honey added before or after roasting can add a lovely bit of sweetness to this dish.
- Feel free to experiment with other herbs too, such as thyme or sage.
- This recipe makes two pounds of veggies. You can make fewer brussel sprouts and carrots if you like. With less vegetables in the pan, they will cook faster and get more browned and crispy.
- If your veggies are browning too quickly, cover the pan with foil and continue cooking until they are tender, but not burnt.
- Your brussel sprouts and carrots may need more or less time in the oven, depending on how large or small they are, so keep an eye on them as they roast!
OTHER VEGETABLE RECIPES
- Kale Apple Slaw
- Dairy Free Mashed Potatoes
- Brussel Sprouts Vinaigrette
- Cajun Fried Corn
- Honey Sriracha Brussel Sprouts
- Sauteed Green Beans with Garlic
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Roasted Brussel Sprouts and Carrots
Infused with fresh thyme, this Roasted Brussel Sprouts and Carrots is the perfect warm and savory side dish for fall! This easy one-pan side dish goes beautifully with any meal, and will be a healthy, satisfying addition to your menu plan.
Ingredients
- 1 pound brussel sprouts
- 1 pound carrots
- 2 tablespoons olive oil
- 4 large garlic cloves smashed
- salt and pepper to taste
- 2 sprigs fresh rosemary
Instructions
- Gather your ingredients and preheat the oven to 400°F/200°C. Peel and dice the carrots and cut the brussel sprouts into halves.
- Add the vegetables to a large roasting pan or sheet pan. Drizzle over the olive oil and add the smashed garlic, a few rosemary sprigs and some salt and pepper to taste. Toss well.
- Roast for 45-50 minutes, until the veggies are tender and starting to brown.
Notes
- A drizzle of maple syrup or honey added before or after roasting can add a bit of sweetness to this dish.
- Feel free to experiment with other herbs too, such as thyme or sage.
- Your brussel sprouts may take more or less time to cook, depending on the size of the sprouts, the size of the pan, and how well-done you like them. Keep an eye on them while they cook.
- If your veggies are browning too quickly, cover the pan with foil and continue cooking until they are tender, but not burnt.
