Crispy, sweetened, caramelized roasted carrots and brussel sprouts are the definition of simple meets sophisticated. Pair this delicious sheet-pan side dish with any main course for a low-fuss easy dinner or holiday meal.
Let's talk about this roasty, sweet, nutty brussels + carrots combo situation. If you want to really, truly, completely look forward to eating your vegetables, this basic, saucy, crispy, sheet pan side dish is where it's at.
I'm telling you. My whole family LOVES it. Against all brussels sprout based odds, every single person in my family ranging in age from 5-41 years old absolutely devours this recipe. Added bonuses ...It's quick to make (10 minutes prep) and only uses simple ingredients.
These maple dijon roasted carrots and brussel sprouts pair perfectly with my 3-ingredient sheet pan pork chop recipe. The dressing is the same, but the pork chop recipe makes an entire meal and adds in a few extra roasted veggies to the mix.
Why You'll Love This Brussels Sprout Recipe:
Roasted carrots and Brussels sprouts are the perfect side dish. Here's why:
Sheet pan recipe - recipes that come together on a sheet pan (covered in foil for easy clean up) are my favorite because they are so simple.
Basic ingredients - once you purchase your fresh vegetables, you likely have everything else you need in your pantry.
Fast - these brussel sprouts are oven ready in just 10 minutes
Make ahead option - although you will want to roast the veggies right before serving, you can mix the marinade and chop the vegetables up to 3 days in advance.
Jump to:
Ingredients
- brussels sprouts - smaller sprouts are best (they roast more evenly) and are bright green in color.
- carrots - purchase medium sizes carrots that are bright orange and firm, baby carrots can be subbed
- balsamic vinegar - enhances the natural flavor of the vegetables
- dijon mustard - acts as an emulsifier and adds loads of flavor
- olive oil - a must for crispy, caramelized brussels sprouts
- maple syrup - it's natural sugars add a hint of sweetness
Instructions
Step 1: Prepare the Brussels sprouts. Use a knife to trim off the touch stem of each Brussels sprout. Remove any yellow or damaged leaves, cut each Brussels sprout in half lengthwise, from tip to trimmed end.
Step 2: Prepare the carrots. Peel each carrot. Slice off the carrot tops and tips from each carrot. Slice into ½" chunks (similar to the size of the Brussels sprouts).
Step 3: Make the dressing/marinade. In a small mixing bowl, combine balsamic vinegar, dijon mustard, olive oil, maple syrup , sea salt and black pepper. Whisk until combined.
Step 4: Roast the carrots and Brussels sprouts. On an aluminum foil or parchment paper covered baking sheet, toss the prepared vegetables and marinade together. Arrange vegetables into a single layer, cut side down. Roast until tender and golden brown.
Hint: Use a sheet pan large enough that the vegetables are not crowded. If the pan is too full, the vegetables will steam instead of roast and won't get crispy. Use a knife to trim off the touch stem of each Brussels sprout. Remove any yellow or damaged leaves, cut each brussels sprout in half lengthwise, from tip to trimmed end.
Substitutions
- Carrots - sub carrots for parsnips for a different flavor combination
- Olive oil - can be switched out for avocado oil
- Paleo or Whole30 - eliminate maple syrup, no need to sub a different ingredient
Variations
- Crunchy - add chopped pecans, almonds or walnuts, add them when the vegetables have about 10 minutes left to roast
- Oven-roasted vegetables - adding diced sweet potatoes, halved mushrooms, green beans, quartered red onion and/or fresh garlic is a great way to get extra nutrients and variety
- Deluxe - add some garlic powder while roasting and then top vegetables with a squeeze of lemon and cooked bacon bits.
Storage
The best way to enjoy these roasted vegetables is straight from the oven. That said, I wouldn't turn down the leftovers. While this recipe does not freeze well (the Brussels sprouts and roasted carrots get mushy), it can be refrigerated in an airtight container or bag for 3-4 days. My favorite way to reheat them is to just pop them in the microwave until warmed through. I suspect, an air fryer would also be a great method to reheat roasted veggies.
FAQ Roasted Brussels Sprouts and Carrots
To make sure that your vegetables stay crisp, make sure not to overcrowd the baking sheet and ensure that all vegetables are arranged in a single layer cut side down. Additionally, the oven should be completely pre-heated before placing the vegetables inside.
Recipe
Maple-Dijon Roasted Carrots and Brussel Sprouts
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Crispy, sweetened, caramelized roasted carrots and brussel sprouts are the definition of simple meets sophisticated. Pair this delicious sheet-pan side dish with any main course for a low-fuss easy dinner or holiday meal.
Ingredients
- 1 lb. of Brussel sprouts, sliced length wise
- 3 TBS balsamic vinegar
- 3 TBS dijon mustard
- 1 ½ TBS olive oil
- 1 tsp. Maple Syrup
- Salt and Pepper to Taste
Instructions
- Heat oven to 425 degrees. Cover rimmed baking sheet with foil.
- In a medium mixing bowl whisk together balsamic, dijon, olive oil, and maple syrup. Add sliced Brussel sprouts. Toss to combine. Season with salt and pepper to taste.
- Arrange coated brussel sprouts in a single layer on the prepared baking sheet. Roast in oven for 20 minutes or until Brussel sprouts are tender and caramelized.
- Remove from oven. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 57
- Sugar: 3.3 g
- Sodium: 88.4 mg
- Fat: 2.9 g
- Carbohydrates: 7.2 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Shelley
Can these be made a day in advance and reheated?
Any special instructions for doing so.
Bailey Sissom
Hey Shelley. I've always served them immediately. I think they taste best that way. Buuuutt... I have definitely enjoyed them as leftovers and they are still delicious!
Suzy
Where are the carrots in your list of ingredients? Excellent recipe!
Bailey Sissom
Oh my goodness! That is quite the oversight on my part. Thank you so much for your comment. I will be adding that in today.