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roasted brussel sprouts and carrots in a white bowl

Roasted Brussel Sprouts and Carrots

Cindy
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.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Holiday Recipes
Cuisine American
Servings 4
Calories 145 kcal

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.
    cut carrots and brussels on a wooden cutting board
  • 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.
    uncooked brussels and carrots i a baking pan
  • Roast for 45-50 minutes, until the veggies are tender and starting to brown.
    roasted brussel sprouts and carrots in a silver bakng pan

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. 
Keyword roasted brussel sprouts and carrots