• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggies Save The Day
  • About
  • Recipes
  • Christmas
  • eBooks
  • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Christmas
  • eBooks
  • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Christmas
    • eBooks
    • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Side Dish Recipes

    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.

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

    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!

    Serving bowl of roasted vegetables with a spoon in it.
    Please enable JavaScript in your browser to complete this form.

    Want to save this recipe?

    Enter your email to get this recipe sent to your inbox to save for later. Unsubscribe at any time.

    Loading

    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:
    • Want to save this recipe?
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Amy's tip
    • Storing and freezing
    • Recipe FAQs
    • More vegan Brussels sprouts recipes
    • 📋 Recipe
    • 💬 Comments

    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
    Buy from Amazon

    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.

    Amy's 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.

    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.

    They make the perfect Thanksgiving side with comforting favorites like vegan meatloaf muffins, mashed sweet potatoes, raspberry cranberry sauce, and Bread SRSLY gluten-free sourdough. (Use code veggiessavetheday to get 15% off your first order.)

    And you can add them to dishes like buddha bowls and quinoa burrito bowls. Plus they go well with 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.

    Refer to the FDA Food Storage Guidelines for more information.

    Recipe FAQs

    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 vegan Brussels sprouts recipes

    • Serving bowl of roasted Brussels sprouts and grapes.
      Balsamic Glazed Brussels Sprouts with Grapes
    • Bowl of roasted vegetables with gold serving spoon.
      Roasted Fall Vegetables
    • Bowl of roasted Brussels sprouts topped with sun-dried tomato pesto.
      Vegan Pesto Brussels Sprouts
    • Roasted vegetables in a white casserole dish garnished with a sprig of fresh rosemary.
      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 40 votes
    Print Pin Rate
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Side Dish
    Cuisine: American, Fusion, Mediterranean
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes 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
    Prevent your screen from going dark

    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.
    Save this recipe to your favorites!Click the blue heart on the right of your screen.

    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.
    SUBSCRIBE to Veggies Save The DaySign up today! JOIN BY CLICKING HERE

    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.

    More Vegan Side Dish Recipes

    • Platter of green beans with a wedge of lemon and gold serving utensils.
      Air Fryer Green Beans
    • Bowl of mac and cheese.
      Nut-Free Vegan Mac and Cheese Made with Carrots and Potatoes
    • Bowl of roasted cubed sweet potatoes.
      Crispy Roasted Sweet Potatoes
    • Stuffing in a casserole dish with a serving spoon.
      Mediterranean Sourdough Stuffing Recipe

    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 HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, 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.

    Reader Interactions

    Comments

    No Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sheet pan with vegetables and dinner plate with with roasted Brussels sprouts and carrots.
    Amy in a kitchen holding a cut avocado in her hands.

    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.

    More about me →

    Christmas

    • Plate with serving of casserole and a fork.
      Vegan Breakfast Casserole
    • Guacamole served in the shape of a Christmas wreath garnished with cherry tomatoes and cilantro.
      Christmas Guacamole Wreath Appetizer
    • Plate of cubes of vegan fudge on red and green napkins.
      Vegan Fudge (2 Ingredient Recipe!)
    • Lentil meatloaf muffins on a plate with mashed potatoes, mushroom gravy, and roasted Brussels sprouts.
      Vegan Lentil Meatloaf Muffins
    • Platter of stuffed mushrooms garnished with fresh parsley.
      Vegan Stuffed Mushrooms
    • Bowls of salad with gold forks.
      Mexican Christmas Salad

    Most Popular

    • Bowl of turmeric rice garnished with fresh cilantro.
      Mediterranean Yellow Rice
    • Bowl of spaghetti and tomato sauce garnished with fresh herbs.
      15 Minute Tomato Paste Pasta Sauce
    • Serving bowl of green beans and mushrooms with gold utensils
      Sauteed Green Beans with Mushrooms
    • Soup in a white bowl.
      Vegan Wild Rice Soup in the Instant Pot
    • Plate on french fries with small bowls of ketchup and seasoned salt next to it.
      Air Fryer Hand Cut Fries with Seasoned Salt
    • Bowl of zucchini stew with serving spoon.
      Zucchini Stew with Potatoes

    Footer

    Sheet pan with vegetables and dinner plate with with roasted Brussels sprouts and carrots.

    ↑ back to top

    About

    Meet Amy

    Privacy Policy

    Accessibility Policy

    Resources

    FREE Guide

    eBooks

    Sponsor

    Keep in touch!

    Join the Facebook group

    Follow on Instagram

    Tip Jar

    Unsubscribe at any time. Thank you for being a part of Veggies Save The Day!

    As seen in

    Logos for HuffPost, LIVESTRONG.com, healthline, Insider, VegNews, CountryLiving, Well+Good, Better by Today, Brit+Co, Women's Health, BuzzFeed, Parade, Greatist, Everyday Health, MSN, and Tasty.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Veggies Save The Day |  Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.