Crispy Roasted Brussels Sprouts with Honey-Glazed Carrots

This roasted Brussels sprouts and carrots recipe is a simple oven-baked side dish made with olive oil, garlic, salt and pepper. Roasting at high heat caramelizes the vegetables so they develop tender interiors and crisp, browned edges.

With just a few ingredients and minimal prep, this recipe comes together quickly — perfect for weeknights, meal prep, or holiday dinners. A light drizzle of balsamic vinegar or honey at the end adds brightness or a touch of sweetness, depending on your preference.

If you want a side that feels special without extra effort, these roasted Brussels sprouts and carrots deliver. The natural sweetness of the carrots pairs nicely with the earthy flavor of the sprouts, and the caramelized edges make the vegetables much more flavorful.

The seasoning works well with many vegetables, so you can easily swap ingredients to make other sheet-pan combinations.

Ingredients

• Brussels sprouts: Trimmed and halved so they cook evenly and brown well.
• Carrots: Peeled and sliced into 1/2-inch rounds so pieces are similar in size for even roasting.
• Olive oil: Helps the vegetables caramelize and prevents drying.
• Garlic: Minced and tossed with the vegetables; mix well so it doesn’t burn in the oven.
• Salt and black pepper: Adjust to taste.
• Balsamic vinegar or honey (optional): Drizzle a tablespoon of balsamic or an equal amount of honey after roasting for extra depth or sweetness.

How to Make Roasted Brussels Sprouts and Carrots

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Trim the Brussels sprouts and halve them. Peel the carrots and slice into 1/2-inch rounds so the pieces match the sprouts in size.

Combine the sprouts and carrots in a large bowl. Toss with olive oil, minced garlic, salt and pepper until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.

Roast for about 20–25 minutes, stirring once halfway through, until the vegetables are tender and the edges are lightly browned and caramelized.

Remove from the oven and, if desired, finish with a light drizzle of balsamic vinegar or honey before serving.

Tips for the Best Roasted Vegetables

• Choose firm, fresh vegetables for the best texture.
• Cut the vegetables to similar sizes so they cook evenly.
• Use a large sheet pan and avoid overcrowding — crowding causes steaming instead of browning.
• For extra crispiness, preheat the sheet pan in the oven for a few minutes, then place parchment and the vegetables on the hot pan. Place Brussels sprouts cut-side down to encourage browning.

Substitutions & Variations

• Maple syrup: Swap for honey for a complementary flavor.
• Other vegetables: Add or substitute green beans, sweet potatoes, parsnips, or rainbow carrots.
• Garlic powder: Use if you don’t have fresh garlic.
• Cheesy: Sprinkle grated Parmesan over the vegetables after roasting.
• Spicy: Add red pepper flakes for heat.

Make-Ahead & Storage

You can trim and slice the vegetables ahead of time and refrigerate them until ready to roast. For best texture, roast just before serving so the edges stay crisp.

To store leftovers, cool completely and place in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet in a 375°F oven for 8–10 minutes or warm in a skillet over medium heat to restore crisp edges. Avoid reheating in the microwave if you want to keep them from getting soggy.

Frozen Brussels Sprouts?

Fresh sprouts give the best result, but frozen can be used if fully thawed and patted dry first. Excess moisture will prevent browning and make the vegetables soft.

Why Vegetables Might Be Soggy

Sogginess usually comes from one of three issues: the pan was overcrowded, the vegetables were wet, or the oven temperature was too low. Make sure pieces are dry, spaced apart, and roast at a high temperature for proper caramelization.

What to Serve With Roasted Brussels Sprouts and Carrots

These roasted vegetables pair well with chicken, beef, pork, or holiday mains. They also complement other classic sides like mashed potatoes or cornbread-based casseroles.

Simple Recipe Card

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes
• Servings: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar or honey (optional, for drizzling)

Directions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss Brussels sprouts and carrots with olive oil, garlic, salt and pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Bake 20–25 minutes, stirring once halfway through, until tender and edges are browned.
5. Remove from oven and, if desired, drizzle with balsamic vinegar or honey before serving.

Roasted Brussels sprouts and carrots are a reliable, flavorful side dish that’s easy to make and versatile enough for everyday meals or holiday tables.