These roasted Brussels sprouts and carrots are crispy on the outside, tender inside, and bursting with a sweet-savory balance. Carrots and red onions are lightly glazed with maple syrup while the Brussels sprouts are seasoned and roasted until caramelized. This vegan, gluten-free, and dairy-free side is simple to prepare and works equally well for a weeknight meal or a holiday table. Total time is about 35–40 minutes from start to finish.
If you want a flavorful vegetable side that doesn’t demand a lot of time, this recipe is a great pick. Carrots and red onion get a glossy coating of maple syrup, while Brussels sprouts receive a fragrant seasoning of garlic powder, rosemary, salt, and pepper. The two are roasted separately so each vegetable reaches perfect caramelization without overcooking.
Why you will love this Brussels Sprouts and Carrots recipe!
- Flavorful: Roasting intensifies the vegetables’ natural sweetness and brings out caramelized edges for depth of flavor.
- Flexible for serving size: The recipe scales easily—halve or double to feed a few or a crowd.
- Quick and easy: Minimal ingredients and a straightforward method make it ideal for busy weeknights or holiday prep.
Ingredients
- Brussels sprouts: Trimmed and halved. Remove any tough outer leaves for better texture and flavor.
- Carrots: Peeled and cut into 1″ diagonal pieces for even roasting.
- Red onion: Sliced into thicker wedges to hold up while roasting; a yellow or white onion will also work.
- Oil: Olive oil is recommended for flavor, though vegetable or canola oil are fine alternatives.
- Maple syrup: Tosses with the carrots and onions to add a subtle sweetness and help caramelize. Honey can be substituted if not keeping the dish vegan.
- Seasonings: Kosher salt, black pepper, garlic powder, and dried rosemary—divided between the vegetables so each component is well seasoned.
How To Make Roasted Brussels Sprouts and Carrots
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup and even roasting.
- In a bowl, toss the carrots and red onion with 2 tablespoons olive oil, the maple syrup, and half of the measured salt, pepper, garlic powder, and rosemary.
- In a separate bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil and the rest of the salt, pepper, garlic powder, and rosemary.
- Arrange the carrots and onions in a single layer on one baking sheet. Roast for 25–30 minutes, turning once halfway through, until the carrots start to brown and caramelize.
- After the carrots have roasted 10 minutes, place the Brussels sprouts on the second baking sheet, cut side down, and put them in the oven. Roast 15–20 minutes, turning once, until they’re browned and crisp on the outside.
- Remove both pans from the oven and combine the vegetables in a serving bowl. Toss gently to mix flavors and serve warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut vegetables to similar sizes so they cook evenly and finish at the same time.
- Use your hands or tongs to evenly coat each piece with oil and seasonings for the best coverage.
- Place Brussels sprouts cut side down on the baking sheet to maximize caramelization and crisp texture.
- Always roast in a fully preheated oven for consistent results.
- You can trim and prep the vegetables a few hours ahead and refrigerate them until ready to roast, making this ideal for entertaining.
Storage Tips
Roasted vegetables are best enjoyed fresh, when they retain some crispness. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To re-crisp, warm them in a 400°F (200°C) oven for about 8–10 minutes, or until heated through and slightly crisped.
How To Serve
This versatile side pairs well with roasted poultry, pork, salmon, or simply grain bowls. It adds color and a balanced flavor profile to holiday feasts or everyday dinners.
More Fall Side Dishes
If you enjoy roasted vegetables, consider trying other seasonal sides such as roasted root vegetables, beets and carrots, green bean casserole, or a cheesy cauliflower bake. These dishes complement hearty mains and suit holiday menus well.
If you tried this Roasted Brussels Sprouts and Carrots recipe, please leave a star rating and comment on your results to help others and share any adjustments you made. Enjoy!