These Roasted Brussels Sprouts And Carrots are crispy, caramelized, and downright irresistible!
Were you a Brussels sprout skeptic like me? If so, I have just the recipe for you! I haven’t always been a fan of Brussels sprouts, but I eventually came around. However, it really took some time, and it wasn’t until I came across dishes prepared with love and the right flavorful touch that I changed my mind.
The floodgates unlocked when I tried a shredded Brussels sprout salad, loaded with Parmesan cheese and drenched in a rich, creamy dressing. The crispy Brussels sprouts made for the perfect texture and could hold their own against the flavorful dressing. Oh, how I loved it. I had no idea Brussels sprouts could be so delicious. They were a long way from the basic steamed, salted, and soggy Brussels sprouts of my childhood.
Now, I enjoy them in so many different ways, like this recipe for roasted Brussels sprouts and carrots. It uses a simple, tangy blend of balsamic vinegar, honey, mustard, and garlic to bring out the caramelized edges of the Brussels sprouts. And let’s not forget about the sweet and tender carrots! This recipe shows these veggies some love, I promise—they do not disappoint.
Are Roasted Brussels Sprouts and Carrots Healthy?
The superstar of this recipe is the veggies. Vegetables like Brussels sprouts and carrots are low in calories but naturally high in fiber and nutrients. Carrots are rich in beta-carotene. Brussels sprouts are a powerhouse, too, offering folate and vitamins C and K. This recipe calls for a touch of honey and some butter, but if you’re vegan, you can replace the honey with maple syrup and use a plant-based butter.
The recipe suggests toppings such as crumbled cheese, toasted nuts, and dried berries, which will, of course, increase the calorie and fat content.
Swap the carrots and switch up the seasoning
It’s all in the base when it comes to roasting veggies! The fresh thyme, honey, balsamic vinegar, garlic, and mustard make a great sauce for just about any roasted vegetable. However, if you don’t have any carrots on hand or prefer a different combo to pair with the Brussels sprouts, try using cubed sweet potatoes, butternut squash, or pumpkin for a similarly satisfying result. You can also experiment with seasoning to suit your taste. While extra-virgin olive oil and sea salt are always reliable for delivering a flavorful dish, you could also add herbs such as chopped rosemary or dried sage, a pinch of smoked paprika for warmth, a sprinkle of chili flakes for heat, or a dash of ground cumin for an earthy note.
How To Make Ahead and Store
Wash, trim, and slice your vegetables in advance and place them in an airtight container in the fridge. Additionally, you can combine the ingredients for the dressing in a mason jar, shake it up, and store it in your fridge for up to 4 days. If the glaze solidifies (it most likely won’t if you’re using EVOO), simply heat it for a few seconds and stir it.
Once cooked, leftovers will keep well in the fridge for up to 3 days. Freezing is not advised, as thawing will render the Brussels sprouts mushy. To keep the vegetables crisp, I recommend you reheat them in the oven or air fryer for about 5 minutes at 400°F.s
Serving Suggestions
These roasted Brussels sprouts and carrots can be served with a wide variety of main dishes. They will provide a nice contrast to the delicate flavors of Poached Salmon and will also complement this crisp Air-Fried Haddock.
If you liked this recipe, check out this Roasted Pumpkin With Maple Syrup, Cranberries, And Apples or this impressive Ratatouille for more creative ways to prepare your vegetables.
Ingredients
- 14 ounces Brussels sprouts halved
- 14 ounces carrots chopped
- 2 tablespoons olive oil
- 4 teaspoons fresh thyme
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons mustard
- 1/2 clove garlic crushed (optional)
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Crumbled cheese, toasted nuts, dried berries optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
- Spread the Brussels sprouts and carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, tossing to coat evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender.
- While the vegetables are roasting, combine honey, balsamic vinegar, mustard, optional garlic, melted butter, salt, and pepper in a bowl. Whisk to create the dressing.
- Once the vegetables are roasted, toss them with the dressing while still warm. Transfer to a serving dish and add optional toppings.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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