Roasted brussel sprouts and carrots are a great side dish that’s healthy and full of flavor. Roasted veggies to release their natural sweetness and flavor.
When you roast veggies the magic of the natural sugars in them come out and caramelize. Tomatoes, butternut squash and roasted garlic are a great example of this.
These roasted brussel sprouts and carrots are a great choice of a healthy, light and tasty side dish with any meal you’re eating.
There are a few tricks that I have for the best brussel sprouts and carrots so let’s get started.
How To Make Roasted Brussel Sprouts And Carrots
Ingredients needed
- Brussel sprouts
- Carrots
- Oil
- Coarse salt & black pepper
Tips before starting the recipe
- There are recipes that ask to bake with balsamic vinegar or sugar and I am against this. The recipe works better if those things are added after the roasting process. Due to the sugars they will burn instead of roasting. I’ve tested this recipe several ways and adding later is always a better result.
- Add in garlic for extra flavor.
- Use coarse salt and pepper for the best flavors. The fine versions don’t work the best in this recipe. It’s not they don’t season it’s they don’t leave that punch of flavor like the coarse versions for this recipe.
Making the roasted brussel sprouts and carrots recipe
- First, preheat the oven to 400F
- Wash both veggies then slice the carrots and halve the brussel sprouts.
- In a large bowl toss the sliced pieces in oil, salt and black pepper.
- Now, on a sheet pan lay the brussel sprouts cut side down and the carrots flat as possible.
- Bake in a preheated oven for 20 minutes. When you remove them this is the time you want to toss them in something like balsamic vinegar, honey or a little brown sugar. The sweetness helps cut the slight bitterness left in the brussel sprouts.
- Allow to cool a bit then serve.
Frequently Asked Questions (FAQs)
Should I soak brussel sprouts before cooking? How do I get them crispy?
No you do not need to soak them before cooking. The trick for crispy brussel sprouts are the oil and high heat. Also, not crowding them. The heat will quickly evaporated the water while the oil fries it. That’s a simplified version but you understand.
Do I need to peel the carrots?
Yes, I recommend it. This is something I personally do after trying it both ways many times. The skin can be a little tough on the carrot and it surely has its own texture.
What to serve with roasted brussel sprouts and carrots?
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Roasted Brussel And Carrots
Ingredients
- 3 medium carrots, peeled & chopped
- 1 pound brussel sprouts, halved
- 1/4 cup oil
- 2 teaspoon coarse salt
- 1 teaspoon coarse black pepper
Instructions
- First, preheat the oven to 400℉
- Wash both veggies then slice the carrots and halve the brussel sprouts.
- In a large bowl toss the sliced pieces in oil, salt and black pepper.
- Now, on a sheet pan lay the brussel sprouts cut side down and the carrots flat as possible.
- Bake in a preheated oven for 20 minutes. When you remove them this is the time you want to toss them in something like balsamic vinegar, honey or a little brown sugar. The sweetness helps cut the slight bitterness left in the brussel sprouts.
- Allow to cool a bit then serve.