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 Carrots and Brussel Sprouts 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.
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
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
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
Calories: 183kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 260mgPotassium: 857mgFiber: 8gSugar: 13gVitamin A: 21488IUVitamin C: 104mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!