Roasted brussels sprouts and carrots are the perfect balance of bitter and sweet. Seasoned with garlic and balsamic vinegar, this versatile side pairs well with both weeknight meals and holiday dinners. It's ready in about half an hour.
Inspired by my butternut squash and Brussels sprouts recipe, this duo is just as simple to prepare. Since not everyone loves winter squash, I swapped in carrots to deliver a similar contrast of flavors and colors.
The ingredient that ties it all together is the balsamic vinegar. It adds gentle sweetness that enhances the sprouts while complementing the carrots.
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Ingredients
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make roasted Brussels sprouts and carrots
- To a large mixing bowl, add the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Add the Brussels sprouts and carrots to the bowl. Use your hands to coat the vegetables with the olive oil mixture.
- Transfer the vegetables to the baking sheet and spread out in a single layer.
- Roast until browned on the outside and tender when pierced with a fork. Serve warm.
Serving suggestions
Roasted Brussels sprouts and carrots pair well with a variety of dishes.
They make a wonderful Thanksgiving side with comforting favorites like vegan meatloaf muffins, mashed potatoes, and raspberry cranberry sauce.
And the leftovers are great cold or warm in salads and bowls.
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Love and Veggies,
Amy
📋 Recipe
Balsamic Roasted Brussels Sprouts and Carrots
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 clove garlic, minced
- salt and pepper, to taste
- ½ pound Brussels sprouts, quartered
- ½ pound carrots, peeled and sliced into quarter-inch coins
Instructions
- Preheat the oven to 450°F.
- To a large mixing bowl, add the olive oil, balsamic vinegar, garlic, and salt and pepper.1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar, 1 clove garlic, salt and pepper
- Add the Brussels sprouts and carrots to the bowl. Use your hands or kitchen tongs to toss well to coat the vegetables with the olive oil mixture.½ pound Brussels sprouts, ½ pound carrots
- Line a baking sheet with parchment paper for easier cleanup. Transfer the vegetables to the baking sheet and spread out in a single layer.
- Bake for 25 minutes, tossing the vegetables with the kitchen tongs halfway though, or until the vegetables are browned on the outside and tender when pierced with a fork.
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Notes
Nutrition
Nutritional information is an estimation.
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