Roasted Brussel Sprouts with Carrots and Honey
This simple and delicious side dish will help add something colorful and nutritious to your dining table. My Roasted Brussel Sprouts with Carrots and Honey are seasoned just right and carmelized to perfection. Whether you’re preparing a holiday feast or weeknight dinner, roasted carrots and brussel sprouts are easy and versatile.
Original Post: November 2024 | Post Updated: October 2025
Using honey or maple syrup is the best way to sweeten things without using processed sugars. Similiar to my Rosemary Carrots, Roasted Butternut Squash and Cauliflower and Cumin Sweet Potatoes, this is also a great base for breakfast if you want to make an omlette or Crustless Quiche and serve hot vegetables with it.
Why this recipe works
- This Roasted Carrots and Brussel Sprouts recipe requires a handful of simple ingredients and takes less than 30 minutes to make.
- It pairs well with any fish, beef or poultry like my Rosemary Salmon, Bison Meatloaf, Italian Chicken Thighs and my Rosemary Shaved Beef Stir Fry.
- The honey and balsamic vinegar compliment the natural sweetness of the carrots and the brussel sprouts.
While carrots have carbs, carrots are also a non starchy vegetable and are considered a low glycemic food. If you want to make this dish Whole30, omit the honey all together and be sure to use a Whole30 compliant balsamic vinegar. Brussel Sprouts are high in fiber, making them a great choice to help keep your blood sugars level.
Ingredients needed
- Carrots.
- Brussel Sprouts.
- Balsamic Vinegar. This will add more flavor and a bit of acidity to the carrots.
- Honey. Honey will intensify the carrots sweetness but not over do it.
- Paprika.
- Thyme. Dried thyme works great.
- Garlic powder.
- Black pepper.
- Kosher salt.
- Extra virgin olive oil.
How to make Roasted Brussel Sprouts with Carrots and Honey
This easy sheet pan side dish only has a few steps so lets get started.
Step One: Prepare Your Oven: Start with preheating your oven to 375 degrees F. Line a large sheet pan with parchment paper.
Step Two: Prep the Veggies: Start with chopping the brussel sprouts and carrots. If the brussel sprouts are larger, cut them into 4 sections by cutting in half and then cutting again one more time. Place them in a single layer on the baking sheet.
Step Three: Season the Carrots and Brussel Sprouts: Mix up the seasonings and spread them evenly over the vegetables. Add the olive oil, vinegar and honey to a small bowl and mix gently and then evenly pour over the carrots and brussel sprouts. Mix into the veggies using a spatula and add another little olive oil over the top to ensure everything is coated.
Step Four: Roast the Vegetables: Place the sheet pan in the oven for about 25-30 minutes or until golden brown. Turn half way through to prevent burning.
Storing and reheating
Store in airtight container in fridge for up 3-4 days. Reheat in the microwave for about 1-2 minutes.
Helpful tips for Roasted Carrots and Brussel Sprouts
- Rotate the pan half way through cooking and stir the vegetable to prevent over browning.
- Maple syrup can be used instead of honey.
- Smaller sprouts can be left as is or cut in half. Larger sprouts should be cut into 4 pieces.
- I recipe tested using smaller carrots. Larger carrots can be cut into smaller pieces if needed for even cooking.
- Do not overcrowd the pan for oven-roasted vegetables. This will cause it to steam and not roast.
- Using parchment paper makes for an easier cleanup.
- Cooking time will vary depending on the thickness of the carrots and also your oven.
- My oven runs super hot so 375 degree is perfect but some ovens roast vegetable better at 400 degrees.
Since the carrots already have natural sugars, not too much honey is needed in the balsamic glaze. However you can add more if you like.
Serving suggestions for Oven Roasted Carrots and Brussel Sprouts
- Rainbow carrots would work well.
- This recipe for roasted carrots and brussel sprouts pairs perfectly with main dish favorites like Harissa Chicken Thighs, Middle Eastern Spatchcock Chicken, Almond Crusted Cod and Ground Turkey Lasagna.
- Other delicious ingredients that would taste great is onion powder, fresh garlic, rosemary like in my Rosemary Carrots, salty bacon to compliment the sweet carrots, brown butter and if you want some crunch, top with crushed hazelnuts or walnuts.
- Throw in other vegetables like butternut squash, red onion, red bell peppers like my Whole30 Brussel Sprouts , red roast potatoes or sweet potatoes.
- Top with parmesan cheese or butter sauce or roast with herb compound compound butter.
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Roasted Brussel Sprouts with Carrots and Honey
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Equipment
Ingredients
- 8 medium carrots peeled and sliced diagonally
- 1 pound brussel sprouts
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Start with preheating oven to 375 degrees F. Line a large sheet pan with parchment paper.
- Chop brussel sprouts and carrots. If the brussel sprouts are larger, cut them into 4 sections by cutting in half and then cutting again one more time. Place them in a single layer on the baking sheet.
- Mix up the seasonings and sprinkle them evenly over the vegetables.
- Add the olive oil, vinegar and honey to a small bowl and whisk together. Pour over the carrots and brussel sprouts. Mix into the veggies using a spatula and add another little drizzle of olive oil over the top to ensure everything is coated.
- Place the sheet pan in the oven for about 25-30 minutes or until golden brown. Turn half way through to prevent burning.
- Store any leftovers in an airtight container.
Notes
- Rotate the pan half way through cooking and stir the vegetable to prevent over browning.
- Maple syrup can be used instead of honey.
- Smaller sprouts can be left as is or cut in half. Larger sprouts should be cut into 4 pieces.
- I recipe tested using smaller carrots. Larger carrots can be cut into smaller pieces if needed for even cooking.
- Do not overcrowd the pan for oven-roasted vegetables. This will cause it to steam and not roast.
- Using parchment paper or aluminum foil makes for an easier cleanup.
- Cooking time will vary depending on the thickness of the carrots and also your oven.
- My oven runs super hot so 375 degree is perfect but some ovens roast vegetable better at 400 degrees.
- Since the carrots already have natural sugars, not too much honey is needed in the balsamic glaze. However you can add more if you like.
- To make this Whole30, omit the honey and make sure the balsamic vinegar is Whole30 compliant.
Nutrition
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