When it comes to weeknight dinners, there’s nothing quite as satisfying as a delicious vegetable side dish that’s both sweet and spiced.
This roasted Brussels sprouts and carrots recipe is a perfect side dish that complements just about any main course.
I simply love Brussels sprouts, especially when deliciously roasted until the outer leaves are crispy and heavenly seasoned with a sweet and spicy mixture.
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. It's a great side for fish or meaty dishes like my Easy Beef Slow Cooker Short Ribs or Gourmet Burgers.
But they equally pair well with homemade bean hummus for next-day lunch or toss them into a salad with chopped red onions and a drizzle of chimichurri sauce next to some shredded leftover chicken.
Whether I’m serving it at a holiday dinner—check out my 30+ chicken Holiday Recipes—or as a simple side for weeknight meals, this easy-to-prepare veggie dish is a winner. Let's make it!
Jump to:
Why You'll Love This Recipe
- Easy Side Dish: This recipe requires minimal prep and only a few steps, making it perfect for busy weeknights.
- Deliciously Seasoned: The natural sweetness of the carrots and a touch of honey delightfully balance savory and hot spices.
- Versatile: This side dish pairs well with various main courses, from roasted whole chicken to baked salmon, and is even a wonderful Holiday Side.
- Great for Meal Prep: You can easily prep this dish and store it in an airtight container for up to 5 days.
- Deliciously Crispy: The Brussels sprouts become deliciously crispy on the outside, thanks to the high oven temperature and the even coating of olive oil.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
You only need a few simple ingredients to make roasted Brussels sprouts and carrots.
- Seasoning: Sea or kosher salt, garlic powder, paprika powder, dried basil, and crushed red pepper flakes add a savory depth of flavor and a touch of heat to the vegetables.
- Brussels sprouts: Choose fresh Brussels sprouts that feel firm when squeezed.
- Carrots: Choose regular large carrots. And get some extra to make my Carrot Apple Salad and Carrot Orange Soup.
- Olive oil: Extra virgin olive oil is ideal for roasting as it enhances the flavor of the vegetables.
- Honey: Adds a lovely sweetness that caramelizes beautifully in the oven.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Spread the prepped vegetables onto a lined baking sheet. Season and drizzle with olive oil and honey. Place in a preheated oven and bake for 30 minutes.
Step Two (Picture 2 above) - Remove the sheet from the oven and drizzle with an extra touch of honey. Taste test to see if you want to add more spice. Roast for another 10 minutes or until the sprouts are deliciously crispy, golden brown on the outside, and caramelized.
Step Three (Picture 3 above) - Transfer the hot vegetables to a serving plate and enjoy!
Helpful Tips
Here are some helpful tips to make this easy sheet pan side dish.
- Sprouts: Wash the Brussels sprouts under cold water and trim the very ends without loosening the leaves. Slice larger sprouts in half, leaving smaller ones whole. The size of the Brussels sprouts will determine how long to cook them. Your best bet is to get all the sprouts and carrots uniform in size.
- Carrots: Scrub the carrots under running water or peel them. Chop them into pieces similar in size to the Brussels sprouts.
- Spices: Combine the spices in a small bowl before seasoning the vegetables for even distribution.
- Roasting: Make sure that you spread the Brussels sprouts and carrots in a single layer on the prepared baking sheet. Don't stack them; otherwise, they will steam instead of roast. You need a large enough sheet pan to fit them.
- Seasoning: Sprinkle this spice mix evenly over the vegetables. If preferred, you can also season them first in a mixing bowl and add the olive oil. Then toss to combine. Spread them evenly on the baking sheet and then add the drizzle of honey.
- Serving: Serve them hot, at room temperature, or cold over a Green Cucumber Salad. They taste delicious either way.
Substitutions
- Swap the honey and keep it vegan-friendly: If you're avoiding honey, try pure maple syrup for a similar sweetness.
- Extra heat: Season with additional crushed red pepper flakes to taste, if preferred, to add more heat.
Storage
Any leftovers can be stored in an airtight container for up to 5 days.
Reheat in a microwave or a frying pan over medium heat for a quick and easy side dish. You can also let the roasted veggies come to room temperature or serve them cold.
They also make a great addition to meal prep. The next day, they're perfect for lunch with a dollop of my Lupini Bean Hummus or served over a bed of Healthy Chicken Salad.
More Delicious Side Dishes To Try Next
Looking for other recipes like this? Try these:
Don't forget to subscribe to my Monthly Newsletter!
This Sweet & Spiced Roasted Brussels Sprouts and Carrots recipe is a great way to enjoy a delicious side dish that's healthy, easy to prep with simple steps, and even easier to clean up.
Make it for a special occasion or weeknight dinner, and enjoy leftovers for lunch during the week.
📖 Recipe
Sweet And Spiced Roasted Brussels Sprouts And Carrots
Mariska RamondinoEquipment
- 1 large baking sheet with parchment paper
Ingredients
- 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
- 2 pounds Brussel sprouts 880 grams
- 6 large carrots about 512 grams
- 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, 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 sprouts well. Trim the very ends of the Brussels sprouts without separating the leaves and slice them in half lengthwise. Leave small ones whole. Spread them out onto the lined baking sheet.2 pounds Brussel sprouts
- Either scrub the carrots under running water with your hands or peel them. Slice off the ends and chop carrots the same size as the Brussels sprouts. Divide them in between the sprouts on the lined baking sheet.6 large carrots
- Season the vegetables equally with the combined spices.
- Drizzle one tablespoon of honey and the olive oil over the vegetables until well coated.4 tablespoons olive oil, 2 tablespoons honey
- Place in the preheated oven and roast for about 30 minutes until soft but not mushy.
- Remove the tray and coat the roasted vegetables with another drizzle of one tablespoon of honey and one teaspoon of olive oil. Place them back into the oven and roast for another 10 minutes or until deliciously crispy, browned, and caramelized.
- Transfer to a serving plate! Enjoy!
Notes
- Taste test! When you think they're done, taste a carrot and a Brussels sprout. They should be soft but still with a bite, a bit al dente, and not mushy. The outer leaves of the sprouts should be deliciously crispy. Roast them another 5 minutes if you like them super crispy, but make sure not to burn the sprouts.
- You can also add some extra crushed pepper flakes to make them a tad spicier when you add the second drizzle of honey—like hot honey!
- You need a large baking sheet to hold all the vegetables in one single layer. They should all fit next to each other and not on top of each other, otherwise you will steam them, not roast them.
- Storage: Store leftovers in an airtight container for up to 5 days. Simply reheat in a microwave or over the stove. They are equally yummy when served at room temperature or cold. They are delicious with a dollop of lupini beans hummus for lunch the next day!
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply