Baked Brussels Sprouts and Carrots

These Baked Brussel Sprouts and Carrots are tossed in olive oil, garlic, and just the right seasoning, and then baked till tender with golden‑browned edges. They make a simple side dish that works for holidays, parties, or a busy weeknight dinner.

A bowl of roasted Brussels sprouts and carrot slices on a woven placemat, with garlic bulbs and a spoon in the background.

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Why You’ll Love This Recipe

Healthy & Colorful: Veggies + minimal oil; great nutritional boost.
Easy & Fast: Only about 10 minutes of prep, then bake. No fancy steps.
Flavorful & Caramelized: The high oven temp plus garlic gives great browning + natural sweetness.
Versatile: Works for everyday dinners or nicer meals. Bonus with sweet finish (honey or balsamic).

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Brussels sprouts: trimmed and halved. Choose fresh, firm sprouts. Smaller ones roast faster.
Carrots: peeled and sliced into ½‑inch rounds. Uniform thickness helps even cooking.
Olive oil: coats veggies, aids browning.
Garlic: contributes aromatic flavor. Fresh is best.
Salt: enhances the natural flavors.
Black pepper: for mild heat. Adjust to taste.

See the recipe card below for quantities.

Variations

Add Onion or Shallot: Thinly sliced onion or shallots give extra savory depth.
Spicy Kick: Add a pinch of red pepper flakes or drizzle with sriracha after roasting.
Herb Infused: Toss with fresh herbs like thyme, rosemary or parsley just before serving.
Citrus Twist: Instead of balsamic or honey, try a squeeze of lemon juice.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A metal bowl filled with sliced carrots and Brussels sprouts sits on a white surface with olive oil, seasonings, minced garlic, and a small bowl of balsamic vinegar nearby.

In a big bowl, combine halved Brussels sprouts + carrot rounds.

A metal bowl filled with halved Brussels sprouts and chopped carrots sits on a white surface next to salt and pepper shakers.

Then add in the oil and seasonings. Toss to fully coat.

A baking sheet lined with parchment paper holds sliced Brussels sprouts and carrots, seasoned and ready for roasting.

Spread the veggies out in a single layer on the baking sheet.

Roasted Brussels sprouts and carrot slices on a parchment-lined baking sheet, surrounded by seasonings and a glass of lemon water on a white surface.

Place in the preheated oven and cook until done.

Storage

Storing: Keep any leftovers in an airtight container in the fridge for up to 3‑4 days.
Reheating: Warm in a 400°F oven for ~5‑10 minutes (to get some crispness back) or microwave gently, but edges won’t be quite as crisp.
Make‑Ahead Tip: You can prep the veggies ahead (trim, slice, toss with oil/garlic), store covered in fridge, then roast just before serving.

What to Serve With Roasted brussels sprouts and carrots

With roasted or grilled chicken or pork
Alongside baked salmon or fish
As part of a holiday spread (Thanksgiving, Christmas)
Tossed into bowls with grains (quinoa, rice) for a vegetarian main
Garnished with chopped fresh herbs (parsley, thyme) or grated Parmesan

Roasted Brussels sprouts and sliced carrots on a baking tray with a wooden spoon.

Wendys Tips

Spread veggies so they don’t overlap. Crowding = steaming, not roasting.
Let oven fully reach 425°F before putting sheet in. Hot oven helps crisp edges.
Stir gently but thoroughly halfway through to get caramelization on all sides.
If using honey or balsamic, add after baking so it doesn’t burn.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I roast this at a lower temperature to save energy?

You can, but expect longer cook time and less browning. The caramelized edges won’t be as pronounced at lower temps.

Can I use frozen Brussels sprouts or carrots?

Fresh is best. Frozen will release water, which makes them soggy instead of crisp.

A bowl filled with roasted Brussels sprouts and sliced carrots.

A white bowl filled with roasted Brussels sprouts and sliced carrots, lightly browned and seasoned.

Baked Brussel Sprouts and Carrots

These Baked Brussels Sprouts and carrots are a simple yet tasty veggie side dish that pairs with just about any meal. Tossed in olive oil and simple seasonings and then roasted to perfection, it will be the star of your dinner table.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 132kcal

Author: Wendy

Equipment

large baking sheet
Parchment Paper
Large Mixing Bowl

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
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 tablespoons balsamic vinegar or honey for drizzling after baking

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss Brussels sprouts and carrots with olive oil, garlic, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet.
Bake for 20–25 minutes, stirring once halfway through, until vegetables are tender and slightly browned on the edges.

Notes

Roast at high heat (425°F) so edges get browned.
Don’t overcrowd the pan—give veggies room to caramelize.
Stir halfway through to ensure even roasting.
Optional finish with balsamic or honey for contrast.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition