Roasted Brussels Sprouts and Carrots
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Roasted Brussels Sprouts and Carrots are easy enough for any day of the week, yet are a great addition to a holiday meal. Enjoy them with simple salt and pepper seasoning, or try the garlic brown butter sage topping for extra fall flavour.
If you’re looking for more easy sheet pan side dishes, you might like my Roasted Potatoes and Green Beans!
As cooler weather approaches, we tend to swap out leafy green salads for warm, roasted vegetables. Roasting is a delicious way to prepare both Brussels sprouts and carrots. The sprouts become tender on the inside, a bit crispy on the outside, and roasting enhances the sweetness of the carrots.
While we love this recipe with the simple olive oil, salt and pepper seasoning, it’s also amazing with the garlic brown butter sage topping. This topping is similar to the brown butter sauce we used in our roasted gnocchi recipe (a reader fave!). The little bits of crispy sage and sautéed garlic take the flavours of this dish to the next level.
Below is an overview of the ingredients and steps to make Roasted Brussels Sprouts and Carrots. See the recipe card below for full details!
For the roasted sprouts and carrots
- Brussels sprouts – woody ends and loose outer leaves removed, then sliced in half
- Carrots – peeled and sliced into half-inch-thick pieces
- Olive oil
- Kosher salt and ground black pepper
For the garlic brown butter sage
- Unsalted butter – unsalted is preferred over salted for making brown butter, due to its lower water content. If you only have salted butter, I suggest reducing the amount of salt you put on the roasted veggies and adjust the salt to taste once the veggies are coated in the brown butter.
- Garlic – for flavour
- Fresh sage leaves – stack them like a pile of paper, then thinly slice. They’ll curl up and get crispy as they fry in the butter.
How to make it
Step one: Prepare the the Brussels sprouts and carrots
Preheat the oven to 425 °F and line a large (13″x18″ baking sheet) with parchment paper.
In a large bowl, gently toss the Brussels sprout halves with one tablespoon of olive oil, half a teaspoon of kosher salt and a few turns of freshly ground black pepper. Place on one side of the baking sheet, cut side down.
In the same bowl, toss the carrots with the remaining olive oil and kosher salt, and a few turns of black pepper. Place on the other side of the baking sheet in an even layer.
Roast for 25-30 minutes, or until the tops of the Brussels sprouts are turning brown and the carrots are fork tender.
Step two: Make the brown butter
In a small saucepan over medium heat, melt the unsalted butter. Once it’s vigorously bubbling, add the minced garlic. Cook for about a minute, then stir in the fresh sage.
Using a wooden spoon, continue to stir frequently. Do not walk away – brown butter can burn easily! It’s done when you smell a nutty aroma and you start to see golden brown flecks (these are the toasted milk solids that give brown butter its beautiful flavour).
Carefully transfer the mixture to a heat safe bowl, to stop the cooking (this is important – if you leave it in the hot pan it may burn).
Step 3: Bring it all together
Once the sprouts and carrots are done roasting, spoon the brown butter mixture onto the veggies right on the sheet pan. Gently mix everything together until the vegetables are evenly coated.
Tips for Success
Choose Brussels sprouts that are about the same size. This will help them cook evenly. If you have a mix of sizes, the smaller sprouts may be overcooked by the time the larger sprouts are done.
Place Brussels sprouts cut side down on the baking sheet. This will give the best results for that nice roasted colour and crisped leaves!
Cut the carrot no thicker than a half-inch. Any larger and the carrots won’t be finished roasting at the same time as the Brussels sprouts. I like to cut my carrots on an angle for the pretty shape. The fatter end will be cut more like a coin. As you proceed toward the thinner end of the carrot, the pieces can be longer because the carrot is less than a half-inch thick across. See the photo above of the carrots on the baking sheet for a visual!
Don’t overcrowd the pan. We used a 13″x18″ pan so that there’s space for air flow around the vegetables. This allows them to roast and caramelize, rather than steam.
Watch the butter carefully while browning. Never ever walk away when you’re browning butter! It can turn from brown butter to burnt butter very quickly. Keep it moving with a wooden spoon so it cooks evenly and use a light-bottomed pan so that you can see the colour more easily.
We love the brown butter sage for a cozy fall flavour that’s especially perfect for Thanksgiving, but depending on what else you’re serving, you may want to change it up!
Simple salt and pepper – just skip the topping all together. This lets the flavour of the veggies shine all on their own and is perfect for busy weeknights, when you want dinner to be as low effort as possible.
Maple/soy. Instead of the butter, whisk together two tablespoons of real maple syrup with two tablespoons of soy sauce (use wheat-free tamari for gluten free). Let it simmer over medium-low heat until it’s reduced slightly, then toss it with the roasted vegetables.
Maple/Soy/Ginger – similar to above, but add 2-3 teaspoons of freshly grated ginger or store-bought ginger paste. This flavour pairs especially well with Asian dishes.
Lemon dill butter – melt a quarter cup of butter over medium heat, then stir in two tablespoons of freshly squeezed lemon juice and 1-2 teaspoons of chopped fresh dill.
Parmesan – toss with freshly grated parmesan after roasting; about a quarter cup will work, but measure with your heart!
How to reheat
Roasted Brussels sprouts and carrots make delicious leftovers! You can microwave them for 1-2 minutes, stirring partway for even heating, or warm them on the stovetop in a non-stick skillet until heated through.
More side dish recipes
- Kale and Brussels Sprout Salad
- Green Beans Almondine
- Lemon Asparagus Risotto
- Instant Pot Mashed Potatoes
- Instant Pot Cauliflower Mash
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Roasted Brussels Sprouts and Carrots
- 1 pound Brussels sprouts, cleaned, loose leaves removed and sliced in half
- 1 pound carrots, peeled and cut into half-inch pieces (see note 1)
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- A few turns freshly ground black pepper (optional)
For the garlic brown butter sage
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- ¼ cup fresh sage leaves, thinly sliced
- Preheat oven to 425 °F and line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, gently toss the sliced Brussels sprouts with 1 tablespoon of olive oil, a ½ teaspoon of kosher salt and a few turns of ground black pepper. Transfer to one side of the baking sheet and flip each sprout cut side down.
- In the same bowl, toss the carrots with 1 tablespoon of olive oil, a ½ teaspoon of kosher salt and a few turns of ground black pepper. Evenly layer the carrots on the other side of the baking sheet.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the Brussels sprouts are forming a nice browned top and the carrots are fork tender.
- Meanwhile, make the brown butter garlic and sage. Heat a small light-bottomed saucepan over medium heat (no hotter, you don't want to burn the butter and a light-bottomed pan will help you see the colour). Melt the butter. Once the butter is bubbling, add the minced garlic and cook for about a minute, stirring frequently with a wooden spoon.
- Add the sliced sage to the butter and continue to stir frequently. Watch the butter carefully (do not walk away!). The brown butter is done once you see the milk solids turning a golden/brown colour and you smell a nutty aroma. Once it's done, carefully pour the brown butter mixture to a heat-safe bowl, so that it stops cooking and doesn't burn.
- Once the vegetables are roasted, remove from the oven and spoon on the brown butter mixture. Gently toss the sprouts and carrots until they're evenly coated in brown butter and sage. Transfer to a serving dish and enjoy right away. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- Tip: Be sure the carrot pieces are no more than a half-inch thick so that they’ll be nicely cooked within the same time as the Brussels sprouts. See the photo of carrots on a baking sheet in the post for a visual.
- To reheat: Microwave for 1-2 minutes, stirring partway for even heating, or warm on the stovetop in a non-stick skillet until heated through.
- Flavour variations: see post above for suggestions.
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
Wow, this is such a good dish! We’ve made it a few times now and it’s great plain or with the brown butter. Going onto the rotation!
So glad you enjoy the recipe! Thanks for taking the time to leave a review!