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    Home » Recipes

    Vegan Roasted Brussels Sprouts and Carrots

    By: Amy Katz · Published: Oct 20, 2021 · Last modified: Oct 20, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free, soy-free, vegan
    Sheet pan with vegetables and dinner plate with with roasted Brussels sprouts and carrots.

    Sweet carrots and bitter Brussels sprouts are perfect complements in this easy roasted vegetable dish made with garlic and balsamic vinegar. It's a versatile side that goes with just about everything from weeknight meals to holiday dinners.

    Serving bowl of roasted vegetables with a spoon in it.

    Inspired by my recipe for Roasted 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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Top tip
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More fresh Brussels sprouts recipes
    • 📋 Recipe

    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

    Labeled ingredients needed to make this recipe: Brussels sprouts, carrots, garlic, olive oil, balsamic vinegar, salt and pepper.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Equipment

    For best results, I recommend roasting your vegetables using Nordic Ware aluminum sheet pans. Half sheets will fit in standard home ovens. You can line them with parchment paper for easier cleanup.

    Nordic Ware Baking Half Sheets

    • Natural aluminum affords the best possible heat dispersion to create perfectly browned baked goods every time and the reinforced encapsulated steel rim prevents warping
    • Hand wash only
    • Made in USA
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    Instructions

    Collage of 4 numbered images showing how to make this recipe.
    1. To a large mixing bowl, add the olive oil, balsamic vinegar, garlic, and salt and pepper.
    2. 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.
    3. Transfer the vegetables to the baking sheet and spread out in a single layer.
    4. Roast in the oven until browned on the outside and tender when pierced with a fork.

    Top tip

    If you are cooking something else in the oven, you can roast the Brussels sprouts and carrots at the same time, as long as the oven temperature is between 400° and 450°F. The lower the temperature, the longer they will take to cook.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    Serving suggestions

    Roasted Brussels sprouts and carrots on a dinner plate with mashed sweet potatoes, lentil meatloaf muffins, cranberry sauce, and bread with bowl of vegetables in the background.

    Roasted Brussels Sprouts and Carrots go well with a variety of dishes. You can add them to a burrito bowl or enjoy them as a side with pasta. They also make the perfect Thanksgiving or holiday dish with any of the following:

    • Vegan Mashed Sweet Potatoes
    • Vegan Lentil Meatloaf Muffins
    • No Drain Vegan Instant Pot Mashed Potatoes
    • Cranberry Apple Relish Sweetened with Dates

    Storing and freezing

    Leftovers can be covered and refrigerated 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.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    What temperature is best for roasting vegetables?

    For best results, roast vegetables between 400° and 450°F.

    Should I cover vegetables when roasting?

    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.

    Can you roast vegetables in advance and reheat?

    Yes, you can prepare them and enjoy them throughout the week as part of your meal prep routine.

    More fresh Brussels sprouts recipes

    • Balsamic Glazed Brussels Sprouts with Grapes
    • Roasted Brussels Sprouts and Cauliflower
    • Charred Brussels Sprouts with Vegan Pesto
    • White Wine Roasted Vegetables

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of roasted vegetables with serving spoon in it.

    Vegan Roasted Brussels Sprouts and Carrots

    Sweet carrots and bitter Brussels sprouts are perfect complements in this easy roasted vegetable dish made with garlic and balsamic vinegar.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Side Dish
    Cuisine: American, Fusion, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 83kcal
    Author: Amy Katz

    Equipment

    • kitchen tongs
    • parchment paper
    • baking sheet pan

    Ingredients

    • 1 Tablespoon 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
    US Customary - Metric
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    Instructions

    • Preheat the oven to 450°F.
    • 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.
    • 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.

    Notes

    Tip: If you are using your oven to cook something else at the same time at 400° or 425°, you can roast the vegetables at that temperature, too. They will take a little longer at the lower temperature, around 30 to 40 minutes. For best results, always roast veggies between 400° and 450°.
    Storing and freezing: Leftovers can be covered and refrigerated 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.
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    Nutrition

    Calories: 83kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9900IU | Vitamin C: 52mg | Calcium: 45mg | Iron: 1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Easy Pumpkin Marinara Pasta Sauce
    Vegan Broccoli Grape Salad without Mayo »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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