Step outside the box and experience a flavour combination like no other with roasted Brussels sprouts and carrots side dish. The versatility of this dynamic duo, from elegant holiday feasts to casual weeknight dinners. Achieve mouthwateringly delicious roasted Brussels sprouts with carrots every time.
Say goodbye to boring and hello to extraordinary with this guide on transforming plain Brussels sprouts and carrots into a taste sensation. Elevate your vegetable game and impress your family and friends with this simple yet impressive recipe.
Why you’ll love this roasted brussels sprouts recipe
These roasted Brussels sprouts and carrots are not only delicious but also healthy.
This roasted veg mix can be made in advance. Simply parboil the vegetables, drain and leave to cool. Then add the sprouts and carrots to a baking tray and cook for 10-15 minutes until piping hot.
This is a great mix of flavours and compliments so many other dishes.
It’s the perfect side dish for a roast dinner, Thanksgiving dinner or even a Christmas feast.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
A classic winter vegetable and the subject of family arguments every Christmas in my house. In my opinion, a delicious earthy vegetable that goes with roast dinners just like graby and roast potatoes. To others, its the devil of vegetables and deserves to be far away from any dinner table.
Carrots not only add a beautiful flash of orange to the mixed vegetables but also a sweetness. Of course carrots are really healthy too.
The crushed garlic is a delicious addition to this roasted Brussels sprouts and carrots dish. You can crush your own garlic or even mix in a spoonful or two of easy garlic. (Available at most supermarkets). Whatever makes it easier when preparing.
Olive oil or sunflower oil both work very well for this roast vegetable dish. You don’t need a huge amount, just enough to lightly coat the vegeatbles.
How to Make roasted roasted brussels sprouts and carrots with garlic – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
Remove the outer layers of the Brussels sprouts and cut them in half for a quicker cooking time. You can keep them whole if you want.
Peel and chop the carrots. I prefer the carrots cut round but you could also do batons parboil them for less time.
Boil a saucepan of water and parboil the sprouts for 3 minutes followed by the carrots for 5-8 minutes depending on size.
Add both of the vegetables to the baking tin.
Drizzle over the olive oil, and stir in the garlic along with the salt and pepper.
Roast the sprouts and carrots for about 15 minutes. I prefer the sprouts to be slightly crispy so normally add a minute or two extra.
Parboil the Brussels Sprouts and carrots in advance and roast when ready. I have stored them in the fridge for 2 days before roasting and they worked perfectly.
Add some crushed or chopped garlic and mix with the vegetables to boost the flavour as it bakes. It also smells amazing!
You can add fresh herbs too. Rosemary or thyme are classic herbs.
Serving Suggestions – roasted brussels sprouts
The roasted Brussels sprouts and carrots are best served with a roast dinner. They work so well and it’s easy to cook them in the oven with your potatoes, stuffing and meat.
These also work very well added to a leftover roast dinner pie. Try out my leftover turkey pie recipe for ideas.
This list contains affiliate links.
Roasted brussels sprouts – Substitutions and variations
This roasted Brussels sprouts and carrots with garlic recipe can easily be adapted to include other vegetables.
A lovely quick way to add extra vegetables to the mix. You can use baby tomatoes or even larger ones cut up.
Parsnips are a tasty root vegetable to add to the roasted Brussels sprouts and carrots. Cook the same way as the carrots. It’s really that simple.
Bell peppers are an easy to add more vegetables and colour to your roast vegetables.
A lovely seasonal addition to this roasted Brussels sprouts and carrots with garlic dish is adding small pieces of butternut squash to the mix. You don’t need to parboil it but it might need a little longer than the sprouts and carrots.
Storing roasted brussels sprouts / Making ahead of time options
The thing I love about these roasted Brussel spouts with carrots is that the sprouts and carrots are parboiled in advance so they only need a short time in the oven before serving.
You can make ahead of time by parboiling and once cool, store in the fridge until you need to cook them in the oven.
Once cooked they can stored in the fridge and reheated in the microwave or even air fryer.
- Should I parboil brussel sprouts before roasting?
- Why are my roasted brussel sprouts not crispy?
- What vegetables go best with brussel sprouts?
- Can I parboil Brussel sprouts in advance?
Should I parboil brussel sprouts before roasting?
I think you should parboil brussel sprouts before roasting as it makes them taste better and allows you to prepare them in advance. Plus it helps in cooking them thoroughly without drying out on the outside which can happen if you only roast them.
Why are my roasted brussel sprouts not crispy?
The main reason that roast brussel spouts are not crispy is that they are too crowded in the roasting tin.
What vegetables go best with brussel sprouts?
Root vegetables like carrots and garlic go best with Brussels sprouts. They are an earthy green vegetable that also can work well with cabbage and even spinach.
Can I parboil Brussel sprouts in advance?
Yes you absolutely can parboil Brussel spouts in advance. In fact, I would recommend it. It helps reduce cooking time in the oven and can even be done in advance.
Other Recipes you might like
Pin this roasted brussels sprouts recipe to enjoy later
Pin me for later or follow me @sewwhiteblog on Pinterest for my latest recipes and to discover my others.
Roasted Brussels Sprouts with Carrots
- 400 g Brussels Sprouts
- 2 large Carrots
- Olive Oil
- Salt and pepper
- 2 cloves Garlic (or 1t teaspoon of crushed or easy garlic)
- Peel and chop the carrots. I prefer the carrots cut round but you could also do batons just parboil them for less time.
- Remove the outer layers of the Brussels sprouts and cut them in half for a quicker cooking time. You can keep them whole if you want.
- Boil a saucepan of water and parboil the sprouts for 3 minutes followed by the carrots for 5-8 minutes depending on size.
- Add both of the vegetables to the baking tin.
- Drizzle over the olive oil, and stir in the garlic along with the salt and pepper.
When you are ready to cook the Brussels sprouts with carrots
- Preheat the oven to 180ºC / 356ºF.
- Roast the sprouts and carrots for about 15 minutes. I prefer the sprouts to be slightly crispy so normally add a minute or two extra.
- They are ready to serve.
Please note that the nutrition information provided above is approximate and meant as a guideline only.