Tasty Brussels Sprouts and Carrots

If you ask me, roasted Brussels sprouts and carrots are a perfect match.

This simple side dish brings together two humble vegetables that work wonderfully together in the oven. The slightly sweet carrots complement the mild, nutty taste of the Brussels sprouts.

They’re tossed with olive oil and basic seasonings, then roasted until the edges turn golden brown and a bit crispy. A sprinkle of salt and fresh black pepper is all you need to finish the dish.

It’s a fuss-free recipe that works for both weeknight dinners and holiday gatherings, especially when you want something straightforward but good.

What Kind of Brussels Sprouts Should I Use?

When shopping for Brussels sprouts, size really does matter for this recipe. Look for sprouts that are about 1-1.5 inches in diameter – these medium-sized ones cook more evenly than their larger counterparts. Fresh Brussels sprouts should be bright green, firm to the touch, and have tightly packed leaves. If you notice any yellowing leaves or soft spots, take a pass on those ones. While you can use frozen Brussels sprouts in a pinch, fresh ones will give you better results, especially when you’re roasting them. Just remember to trim off the woody stem ends and remove any loose outer leaves before cooking.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Pine nuts: Pine nuts can be pricey or hard to find. Feel free to use chopped walnuts, pecans, or slivered almonds instead – they’ll still give you that nice crunch and nutty flavor.
• Dried cranberries: You can swap these with raisins, dried cherries, or even chopped dried apricots. Just make sure to use the same amount to keep that sweet-tart balance.
• Maple syrup: If you’re out of maple syrup, try honey or agave nectar as a 1:1 replacement. Brown sugar works too, but start with 3 tablespoons and adjust to taste.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can work in place of balsamic. If using either, add 1/2 teaspoon of honey to make up for balsamic’s natural sweetness.
• Fresh rosemary: If you don’t have fresh rosemary, use 1 teaspoon dried rosemary instead. You could also try fresh thyme or sage for a different but equally good flavor.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting Brussels sprouts and carrots is overcrowding the pan, which leads to steaming instead of roasting – make sure to use a large enough baking sheet and spread the vegetables in a single layer with some space between them. A common error is cutting the vegetables in inconsistent sizes, so try to halve the Brussels sprouts and cut the carrots into similar-sized pieces (about 2 inches long) to ensure everything cooks evenly. To avoid burning the pine nuts and dried cranberries, add them during the last 5-7 minutes of roasting, as they can quickly go from perfectly toasted to burnt. For the best caramelization, resist the urge to stir the vegetables too frequently – flipping them just once halfway through cooking allows them to develop a nice golden-brown crust.

What to Serve With Roasted Brussels Sprouts and Carrots?

These sweet and savory roasted vegetables make an excellent side dish that pairs really well with simple protein options. Try serving them alongside a juicy roasted chicken, grilled steak, or baked salmon – the maple-balsamic flavors complement pretty much any main dish you choose. For a vegetarian meal, these veggies taste great with quinoa or wild rice, which can soak up all those tasty pan juices. If you’re serving this at a holiday dinner, it fits right in with other classics like mashed potatoes, stuffing, and turkey. Just make sure whatever you pair it with isn’t too complicated, since these vegetables already have lots of great flavors going on!

Storage Instructions

Keep Fresh: These roasted veggies will stay good in an airtight container in the fridge for up to 4 days. The pine nuts might lose a bit of their crunch over time, so if you’re planning to eat them later, you could add those just before serving.

Make Ahead: Want to prep this dish in advance? You can trim and cut all the vegetables up to 2 days before cooking. Just keep them in separate containers in the fridge. You can also toast the pine nuts ahead of time and store them in a cool, dry place until needed.

Warm Up: To bring back that fresh-from-the-oven taste, spread the leftovers on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes. You can also give them a quick zap in the microwave, though they won’t be quite as crispy this way.

Preparation Time	15-20 minutes
Cooking Time	27-30 minutes
Total Time	42-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 35-40 g
• Carbohydrates: 110-120 g

Ingredients

• 450 grams (1 pound) brussels sprouts
• 450 grams (1 pound) carrots
• 3 large sprigs of rosemary
• 1/3 cup pine nuts
• 1/3 cup dried cranberries
• 1/4 cup pure maple syrup
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves (crushed or finely chopped)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 400ºF (200ºC).

Line a large sheet tray or roasting pan with baking paper or foil to ensure easy cleanup later.

Step 2: Mix Dressing

In a small jug, mix the dressing ingredients thoroughly.

Once mixed, set the dressing aside until needed later in the process.

Step 3: Prepare Vegetables

Begin with the Brussels sprouts by trimming the stem ends and discarding any yellowed or blemished leaves.

Wash the Brussels sprouts, then dry them and cut them in half.

If the Brussels sprouts are particularly small, you can leave them whole.

For the carrots, peel and slice into thin rounds, about ⅛ inch (3mm) thick.

Place both the Brussels sprouts and the carrots into a large bowl.

Step 4: Dress and Roast Vegetables

Pour half of the prepared dressing over the vegetables in the bowl.

Mix the vegetables and dressing thoroughly to ensure even coating.

Spread the dressed vegetables in a single layer onto the prepared baking sheet.

Place in the oven and roast for 15 minutes.

Step 5: Toast Pine Nuts and Second Roast

While the vegetables are roasting, spread the pine nuts onto a second baking sheet.

Toast them in the oven for 2-3 minutes until fragrant and lightly toasted, then remove and set aside.

After the vegetables have roasted for 15 minutes, drizzle them with the remaining dressing and add rosemary sprigs.

Stir to combine, then return the vegetables to the oven for another 12-15 minutes until they begin to caramelize and become tender.

Step 6: Final Touches and Serve

Remove the roasted vegetables from the oven once tender and caramelized.

Stir in the toasted pine nuts and dried cranberries.

Serve the dish warm, making sure to include any extra pan juices for added flavor.