Roasted Brussels sprouts and carrots are seasoned with a garlic and paprika spice mix, drizzled with olive oil and honey, then roasted on one sheet pan until caramelized with crispy edges. Sweet, lightly spicy, and tender with a little bite, they're an easy side dish for weeknight dinners or a holiday table.
I simply love Brussels sprouts, especially when they're roasted until the outer leaves are crispy and seasoned with a sweet and spicy mix. Pairing them with carrots and a hint of honey takes this dish to a new level. Even my daughter, who isn't a big fan of Brussels sprouts, loves these roasted veggies.
Looking for a main dish? Pair these roasted vegetables with one of my high-protein recipes, or browse my Holiday Recipes or 30+ Holiday Chicken Recipes for more seasonal inspiration.
Why You'll Love This Recipe
- Crispy outer leaves: The Brussels sprouts get crispy on the outside, thanks to the high oven temperature and an even coating of olive oil.
- Easy one-pan side: Minimal prep and only a few steps make this a great side dish for busy weeknights.
- Sweet, savory, and a little spicy: The natural sweetness of the carrots and honey balances the savory spices and red pepper flakes.
- Great for meal prep: Make a batch ahead of time and enjoy the leftovers with lunches throughout the week.
- Pairs with almost anything: Serve alongside roasted whole chicken or baked salmon, or add it to your holiday menu.
Ingredients & Notes
- Seasoning: Sea or kosher salt, garlic powder, paprika, dried basil, and crushed red pepper flakes add savory depth and a touch of heat.
- Brussels sprouts: Choose fresh Brussels sprouts that feel firm when squeezed.
- Carrots: Use regular large carrots. Get some extra to make my Carrot Apple Salad and Carrot Orange Soup.
- Olive oil: Extra virgin olive oil is ideal for roasting because it enhances the flavor of the vegetables.
- Honey: Adds a lovely sweetness that caramelizes in the oven.
How To Make Roasted Brussels Sprouts And Carrots
Step 1 - Season and Roast: Spread the prepped vegetables onto a lined baking sheet. Season with the spice mix and drizzle with the olive oil and 1 tablespoon of the honey. Place in the oven preheated to 425°F/218°C and roast for 30 minutes.
Step 2 - Add the Second Honey Drizzle: Remove the sheet from the oven and drizzle with the remaining honey and 1 teaspoon of olive oil. Taste to see if you want to add more spice. Roast for another 10 minutes, or until the sprouts are crispy, golden brown on the outside, and caramelized.
Step 3 - Serve: Transfer the hot vegetables to a serving plate and enjoy!
Top Tips
- Prep the sprouts: Wash the Brussels sprouts under cold water and trim the ends without loosening the leaves. Halve larger sprouts and leave smaller ones whole.
- Prep the carrots: Scrub the carrots under running water or peel them. Chop into pieces similar in size to the Brussels sprouts.
- Mix the spices first: Combine the spices in a small bowl before seasoning the vegetables for even distribution.
- Roast in a single layer: Spread the vegetables across a large baking sheet without overcrowding. If they're stacked, they'll steam instead of roast.
- Mix the spices first: For even coating, toss the vegetables with the spices and olive oil in a mixing bowl before spreading them on the baking sheet. Then drizzle with honey.
- Taste test for doneness: Taste a carrot and a Brussels sprout. They should be tender with a little bite, while the sprouts have crispy outer leaves. For extra crispiness, roast another 5 minutes, watching carefully to prevent burning.
Variations & Substitutions
- Swap the honey: If you're avoiding honey, pure maple syrup gives a similar sweetness and keeps it vegan-friendly.
- Make it spicier: Add extra crushed red pepper flakes with the second honey drizzle for a hot-honey effect, or season with more flakes to taste.
Storage
Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or in a frying pan over medium heat, or let them come to room temperature or serve them cold.
They also make a great meal-prep addition. Serve them over a bed of my Healthy Chicken Salad for an easy lunch.
Serving Suggestions
These roasted veggies are a great side for fish or meaty dishes like my Slow Cooker Beef Short Ribs or Gourmet Burgers. Serve them over a Green Cucumber Salad. They taste delicious either way. For a next-day lunch, pair them with a dollop of my Lupini Bean Hummus, or toss them into a salad with chopped red onions, a drizzle of chimichurri sauce, and some shredded leftover chicken.
More Delicious Side Dishes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Honey Roasted Brussels Sprouts And Carrots
Mariska RamondinoEquipment
Ingredients
For the spice mix
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes or more to taste
For the vegetables
- 2 pounds Brussels sprouts (880 grams)
- 6 large carrots (about 512 grams)
For roasting
- 4 tablespoons olive oil plus 1 teaspoon, separated
- 2 tablespoons honey separated
Instructions
- Preheat the oven to 425 °F (218 °C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine the spices until well blended and set aside.1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika powder, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes
- Wash the Brussels sprouts. Trim the ends without separating the leaves. Halve them lengthwise, leaving small ones whole. Spread on the baking sheet.2 pounds Brussels sprouts
- Scrub or peel the carrots. Trim the ends and chop to the same size as the sprouts. Scatter between the sprouts.6 large carrots
- Season the vegetables evenly with the spice mix.
- Drizzle with the olive oil and 1 tablespoon of the honey until well coated.4 tablespoons olive oil, 2 tablespoons honey
- Roast for about 30 minutes, until soft but not mushy.
- Drizzle with the remaining honey and olive oil. Roast for another 10 minutes, until crispy, browned, and caramelized.
- Transfer to a serving plate. Enjoy!
Notes
- Doneness: Taste a carrot and a Brussels sprout before pulling the pan. They should be soft but still have a bite, a bit al dente, with crispy outer leaves on the sprouts. Roast another 5 minutes for extra crispy sprouts, but don't let them burn.
- Single layer: Use a pan large enough to hold all the vegetables side by side. Stacked vegetables steam instead of roast.
- Even sizing: The size of the sprouts determines cooking time, so cut the sprouts and carrots to a similar size.
- Extra heat: Add more crushed red pepper flakes with the second honey drizzle for a hot-honey effect.
- Honey swap: Use pure maple syrup instead of honey to keep it vegan-friendly.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stove, or serve at room temperature or cold.
- Leftovers: Delicious with a dollop of lupini bean hummus for lunch the next day.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
One of my favorite tips for this recipe is to make sure the Brussels sprouts and carrots have enough room on the baking sheet. If they're too crowded, they'll steam instead of getting those lovely caramelized edges. I also like to taste a carrot and a Brussels sprout before taking them out of the oven to make sure they're tender but still have a little bite. Enjoy!