Roasted Brussels Sprouts and Carrots

These maple roasted Brussels sprouts and carrots are an easy sheet pan side dish with crispy, caramelized edges and a touch of sweetness from real maple syrup. Ready in about 30 minutes, this simple vegetable side dish pairs well with simple weeknight dinners such as chicken, turkey, steak, as well as holiday dinners.

Roasted in less than 30 minutes, this brussels sprouts and carrot recipe is a staple. It is my go-to side dish when I want something flavorful but hands off, as the oven does most of the work. Plus, you only need a handful of pantry staples to make this!

 

Why You’ll Love This Sheet Pan Roasted Brussels Sprouts and Carrots Recipe

• It’s fast, thanks to the high oven temperature. These roasted brussels sprouts are done in less than 35 minutes, making it perfect for a busy weeknight.
• This roasted brussels sprouts and carrots recipe is the perfect side dish for any occasion. It goes with anything from a Dutch oven roasted chicken, roasted chicken quarters, crispy chicken drumsticks, to Instant Pot Chicken Stroganoff. I love making this maple brussels sprouts and carrot recipe on holidays as well as regularly for dinner.
• All you need are a few simple ingredients. I rely on salt, pepper, and garlic powder to season the vegetables and then top it with a maple glaze. All ingredients that are always in my kitchen.

Ingredients You’ll Need

• brussels sprouts — try to get them in a similar size so they roast evenly. My brussels sprouts came in a pack there are some tiny ones! For the tiny ones, I don’t cut in half. Try to make sure everything is similar in size so they roast evenly. I always wash them and pat dry beforehand.
• carrots — I always peel my carrots as sometimes the skin can taste a little bitter and tough. Again, you want to cut the carrots around the same size as each other so they roast evenly. I buy the carrots that come in the bags as I find the loose ones with the carrot tops to be too thin to roast evenly with the brussels sprouts and they end up burning quickly.
• olive oil — or a neutral oil of your choice.
• garlic powder — I prefer garlic powder to minced garlic here as you want the garlic to coat the vegetables.
• salt and pepper — I always use kosher salt in my recipes.
• maple syrup — you need to use real maple syrup for this roasted brussels sprouts recipe. Pancake syrup is pretty much sugar water whereas maple syrup is made from the sap from maple trees.

How to Cut Brussels Sprouts

• Slice off the bottom end of each brussels sprout.
• Slice them in half lengthwise, so the sprout stays together.
• Discard any discoloured leaves and the bottom of the sprout.

How to Roast Carrots and Brussels Sprouts Perfectly

• Heat the oven to 450F.
• Clean, dry, and slice the brussels sprouts in half.
• Peel and slice the carrots into equal pieces.
• Toss them in the olive oil, garlic powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.

• Place the carrots and brussels sprouts cut-side down onto a sheet pan.
• Roast for 18 minutes.

• Take out the sheet pan and push all the brussels sprouts and carrots to the middle of the pan.
• Drizzle the maple syrup over the brussels sprouts and carrots, toss to combine.
• Continue roasting for 5 more minutes or until the brussels sprouts and carrots are crispy.

Recipe Tips and Notes

• Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.
• Line the sheet pan if you want to have an easier time cleaning up. I like the browning I get from the sheet pan so I just roast it directly on the sheet pan. It is difficult to get the exact caramelization with parchment paper, so I’d go with foil. Plus the high heat might burn parchment paper.
• Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts and they’ll steam in the oven instead of crisp up.
• Make sure there’s enough space between the brussels sprouts and carrots on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast.
• Adding the maple syrup during the final few minutes of roasting lets the vegetables develop plenty of browning without burning. I find that sometimes the maple syrup burns a bit when in high heat for the entire time in the oven, so adding it at the end ensures that sticky, caramelized coating without the mess of burnt maple syrup on the sheet pan.
• I love making this roasted carrots and brussels sprouts recipe for holiday dinners as it is very easy to double the recipe to 8 servings without overcrowding a large sheet pan! It is a great Christmas or Thanksgiving side dish as the maple flavors don’t overwhelm the stars of the meals and complement turkey, chicken, roast beef, ham, and other holiday staples.

Variations

• Make bacon, carrots, and brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit leftover in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavor from the bacon and bacon fat will overpower the maple flavor.
• Squeeze a wedge of lime or lemon over the roasted carrots and brussels sprouts before serving to give it a bright acidity flavor.
• Add some fresh herbs such as rosemary or thyme to the sheet pan for some herby flavor.

Frequently Asked Questions

Make Ahead Tips

• Meal prep: once cooled, store the roasted brussels sprouts and carrots in an airtight container for up to 4 days in the fridge. Reheat them in the oven or air fryer to keep them crispy.
• If you want to prepare them ahead of time for a holiday dinner, you can wash and cut the brussels sprouts as well as peel and cut the carrots first. Store in an airtight container in the fridge for up to 2 days.

Serving Ideas

Need some ideas of what to serve with these crispy brussels sprouts and carrots? Try these ones!

• Roasted Half Chicken
• Garlic Mushroom Chicken Thighs
• Dutch Oven Turkey
• Sticky Orange Glazed Chicken Thighs
• Baked Chicken Quarters
• Instant Pot Turkey and Gravy
• Chipotle Chicken Thighs
• Grilled Chicken Drumsticks
• Garlic Butter Steak

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