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Roasted Brussels Sprouts and Carrots

These Roasted Brussels Sprouts and Carrots are a perfect weeknight side dish. These oven roasted veggies will be your new favorite!

a sheet pan full of roasted brussels sprouts and carrots

Roasted Brussels Sprouts and Carrots

I’m always looking for new roasted vegetable combinations to add to our dinner rotations or meal prep and this one doesn’t disappoint!

Roasted Brussels Sprouts and Carrots are a perfectly savory combination that go with tons of dishes from chicken to pork to ground turkey.

It’s even gluten free, dairy free, grain free, vegan, paleo and compliant with Whole 30 making it great for households with lots of restrictions or allergies.

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a close up of raw shaved brussels sprouts and ridged carrot chips

Can I shave my own brussels sprouts?

You bet! There’s a few ways that you can shave your own brussels sprouts. The easiest way I’ve found is to cut them into thin discs and separate out the leaves. Here’s a great guide on how to shave brussels sprouts if you’re interested in learning more.

Some food processors even have attachments that allow you to shave the brussels sprouts without too much effort.

I usually stick with cutting them myself to avoid any extra dishes. I know, so lazy.

Do you need to use shaved brussels sprouts?

Not necessarily! You can use whole brussels sprouts, and halve or quarter them for more substantial pieces in your side dish.

Whichever way you decide to prepare your brussels sprouts, one thing remains the same. You’ll want to clean them before cutting them.

This guide gives a little more information on how to clean brussels sprouts, but the key takeaways are that you’ll want to rinse them to remove any dirt and remove any loose outer leaves.

an earthy green bowl on a white napkin with a scoop of roasted brussels sprouts and carrots

What kind of carrots should I use?

I like to use carrot chips to keep them thin so they roast in the same amount of time that the shaved brussels sprouts do. If you can’t find carrot chips or dip carrots at your grocery store, most will have crinkle cut carrots which should do just as well.

If you’re looking to use baby carrots or cut your own full sized carrots, you’ll want to consider the thickness of the pieces you have.

To make sure both veggies roast evenly, be sure to cut them into similar sizes. Consider using halved or quartered brussels sprouts with full baby carrots or pieces of carrots to avoid any burnt pieces!

Can you roast carrots and brussels sprouts together?

Definitely! They’re a great combination especially in the fall for all of those savory dishes that are usually on repeat.

You can even add other types of veggies like broccoli or sweet potatoes to bulk up your veggie intake without too much extra work.

How long do you roast brussels sprouts and carrots?

You’ll want to roast brussels sprouts and carrots together at 400°F for 30 minutes to ensure that they are fork tender.

About half way through, you should toss them to help avoid burning any veggie and so that each piece gets coated in oil and seasoning.

a close up of roasted shaved brussels sprouts and ridged carrot chips

What should I season my roasted vegetables with?

I love to use a combination of olive oil, paprika, onion powder, garlic powder, salt and pepper to give the veggies some great flavor!

You can adapt the seasonings to whatever dish you’re making, but this is always a great base.

How to Roast Brussels Sprouts and Carrots

To make roasted brussels sprouts and carrots, you’ll want to preheat oven to 400°F and prepare a sheet pan with aluminum foil. Get your veggies ready, place them on the pan in a single layer and drizzle some olive oil over them. In a small bowl combine salt, paprika, pepper, onion powder, and garlic powder.

Sprinkle this over the vegetables then toss them until coated.

Bake for 15 minutes, then remove the pan and toss the vegetables again. Bake for an additional 15 minutes or until your desired level of crispness and the vegetables are tender.

Enjoy warm, or set aside until cooled and refrigerate for your meal prep!

Looking for other side dishes? Try one of these:

a sheet pan full of roasted brussels sprouts and carrots

Roasted Brussels Sprouts and Carrots

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These Roasted Brussels Sprouts and Carrots are a perfect weeknight side dish. These oven roasted veggies will be your new favorite!

Ingredients

  • 1 lb. shaved brussels sprouts
  • 1 lb. carrot chips
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. pepper
  • ½ tsp. onion powder
  • ½ tsp. garlic powder

Instructions

  1. Preheat oven to 400°F.
  2. Cover a cookie sheet in aluminum foil. Place shaved brussels sprouts and carrots on pan.
  3. Drizzle olive oil then sprinkle salt, paprika, pepper, onion powder, and garlic powder over the vegetables. Toss until thoroughly coated.
  4. Bake for 15 minutes, then remove pan from oven and toss vegetables.
  5. Bake for another 15 minutes, or until vegetables have reached desired crispness.
  6. Enjoy warm or set aside until cool and refrigerate until ready to eat.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 473mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 3g

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