Roasted Brussels Sprouts and Carrots are the perfect combination of bitter and sweet flavors. Seasoned with garlic and balsamic vinegar, this versatile side dish pairs well with both weeknight meals and holiday dinners. And it's ready in about half an hour!
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Inspired by my recipe for butternut squash and Brussels sprouts, this combination is just as simple to prepare. Since not everyone is a fan of winter squash, I decided to use carrots in its place to provide a similar contrast of flavors and colors.
And this dish also utilizes one of my favorite ingredients, balsamic vinegar.
It adds a subtle sweetness thanks to its aging process. Besides using it to tame the acidity of tomatoes in recipes like tomato paste pasta sauce, I enjoy using it with Brussels sprouts to enhance their taste.
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Why you'll love this recipe
- The vegetables not only taste delicious together, they can be roasted together at the same time.
- You can make it in about half an hour with only 5 ingredients (plus salt and pepper).
- It can be cooked in advance and reheated, making it perfect for meal prep.
Ingredients
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- To a large mixing bowl, add the olive oil, balsamic vinegar, garlic, and 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.
- Transfer the vegetables to the baking sheet and spread out in a single layer.
- Roast in the oven until browned on the outside and tender when pierced with a fork.
Amy's tip
Roasted Brussels Sprouts and Carrots go well with a variety of dishes.
They make the perfect Thanksgiving side with comforting favorites like vegan meatloaf muffins, mashed sweet potatoes, and raspberry cranberry sauce.
And you can add them to dishes like buddha bowls and quinoa burrito bowls. Plus they go well with balsamic tofu and all your favorite vegan pasta recipes.
Storing and freezing
Leftovers can be refrigerated in an airtight container for up to 5 days and enjoyed cold or reheated in the microwave. Or freeze room temperature cooked vegetables in a glass container with a lid or a freezer bag for up to 9 months. You do not need to defrost them before reheating them.
Recipe FAQs
For best results, roast vegetables between 400° and 450°F.
No, do not cover them. If you cover the vegetables they will steam in the oven and won't get browned and crispy on the outside.
Yes, you can prepare them and enjoy them throughout the week as part of your meal prep routine.
More vegan Brussels sprouts recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan 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 only.
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