Roasted Brussels sprouts and carrots with garlic and balsamic vinegar are a simple vegan side dish for weeknight dinners and holiday meals. Made with just 5 ingredients, plus salt and pepper, they're ready in 35 minutes.
The carrots bring natural sweetness, while the balsamic adds a little tang. If you enjoy my roasted butternut squash and Brussels sprouts, this is another easy vegetable pairing to try.
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Ingredients
- Brussels sprouts: Trim the stem ends and cut the sprouts into quarters.
- Carrots: Peel and slice into ¼-inch-thick rounds. Keep the slices similar in thickness so they cook evenly.
- Balsamic vinegar: Use regular balsamic vinegar to add tang and a little sweetness.
- Olive oil and fresh garlic: Mix these with the vinegar before adding the vegetables.
- Salt and pepper: Season to taste.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make roasted Brussels sprouts and carrots
- Combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a large mixing bowl.
- Add the Brussels sprouts and carrots and toss until coated.
- Spread the vegetables in a single layer on a lined baking sheet.
- Roast until browned on the outside and tender when pierced with a fork. Serve warm.
Serving suggestions
Serve these roasted Brussels sprouts and carrots with vegan lentil meatloaf muffins for a comforting fall dinner.
For a holiday meal, add mashed sweet potatoes with coconut milk and a little cranberry sauce, as pictured above.
Leftovers are also delicious added to grain bowls or served warm or cold in salads.
For another easy holiday side, try my creamy vegan Instant Pot mashed potatoes next.
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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, 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 through, 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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