Sweet And Spiced Roasted Brussels Sprouts And Carrots

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Deliciously spiced and honey-sweetened roasted Brussels sprouts and carrots make the perfect side dish that pairs with just about anything.

Prep Time10

Cook Time30

Additional Roasting Time10

Total Time50

Course: Side Dishes

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 197kcal

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!

Helpful Tips:

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!