You will love this super easy sheet pan roasted vegetable side dish. All you need are a few simple ingredients and you’ll have this Roasted Brussels Sprouts and Carrots recipe ready in no time. Even better, the maple syrup on top adds the perfect amount of sweetness.
Made in less than 30 minutes, this brussels sprouts and carrot is a staple. This side dish is super versatile as you can serve it alongside a variety of main courses. 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 25 minutes.
- This roasted brussels sprouts and carrots recipe is the perfect side dish for any occassion. It does with anything from a Dutch oven roasted chicken, roasted chicken quarters, crispy chicken drumsticks, to Instant Pot Chicken Stroganoff. They’re great for busy weeknights and meal prepping!
- 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. I always wash them and pat dry beforehand.
- olive oil — or a neutral oil of your choice.
- garlic powder
- salt and pepper
- 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 Make Roasted Brussels Sprouts and Carrots
- 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 some the sheet pan so I just roast it directly on the sheet pan.
- 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.
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 flavour from the bacon and bacon fat will outpower the sriracha honey and brussels sprouts
- Squeeze a wedge of lime over the roasted carrots and brussels sprouts before serving to give it a bright acidity flavour.
- Add some fresh herbs such as rosemary or thyme to the sheet pan for some herby flavour.
Frequently Asked Questions
Do I have to peel my carrots?
I always peel my carrots. It saves me from having to scrub them clean.
How should I cut carrots before roasting?
I cut mine on an angle so there’s more surface area to caramelize on the sheet pan. Try to cut them so they’re a similar size to your brussels sprouts so they roast evenly.
Why are my brussels sprouts mushy?
This usually means there isn’t enough space on the sheet pan for the vegetables. If everything is too close, the vegetables will steam up instead of roast. You want the hot air in the oven to be able to reach as much of the vegetables as possible.
How do I keep the brussels sprouts crispy?
Roasting the vegetables at a high temperature helps make them super crispy! Make sure your oven is set to 450F.
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.
Serving Ideas
Need some ideas of what to serve with these brussels sprouts and carrots? Try these ones!
- Air Fryer Meatballs
- Garlic Mushroom Chicken Thighs
- Yaki Udon
- Sticky Orange Glazed Chicken Thighs
- Instant Pot Steak and Mushrooms
- Instant Pot Turkey and Gravy
- Chipotle Chicken Thighs
- Lemongrass Chicken Thighs
- Instant Pot Meatballs
Roasted Brussels Sprouts and Carrots
You will love this super easy sheet pan roasted vegetable side dish. All you need are a few simple ingredients and you’ll have this Roasted Brussels Sprouts and Carrots recipe ready in no time. Even better, the maple syrup on top adds the perfect amount of sweetness.
Print
Rate
Servings: 4 servings
Ingredients
- 1½ lb brussels sprouts
- 2-3 large carrots, peeled and sliced into ½ inch
- 2 tbsp olive oil, or more as needed
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2-3 tbsp maple syrup
Equipment
Instructions
- 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.
Notes
Adapted from my Maple Brussels Sprouts recipe.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 177kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 356mg | Potassium: 793mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6379IU | Vitamin C: 146mg | Calcium: 94mg | Iron: 3mg
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
Amy Liu Dong
I love this super easy, delicious, and healthy recipe to make for the family. Thank you!
Andrea White
love this combo so much! the perfect side!
nancy
such a wonderful holiday side dish
Charles
Great recipe, I used honey instead of maple syrup
Carmy
Yum! A great swap!
Brynn
Did you use the same amount of honey?