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These roasted brussels sprouts and carrots with balsamic are tossed with a simple sauce designed to create deeply caramelized and flavorful vegetables. You can use the same tasty sauce for other veggies like green beans, sweet potatoes, butternut squash, onions or peppers.

You’ll love a roasted vegetable recipe because you can throw everything on a sheet pan with some olive oil, seasonings and let it roast while you prep the rest of your meal.

Roasted brussels sprouts and carrots plated with a chicken thigh on a white plate and white marble counter with a gold fork.

Why is this sheet pan brussels sprouts and carrots recipe good for you?

You always want vegetables as part of a balanced and healthy meal. You can’t go wrong adding a roasted vegetable recipe to your meal as a healthy side dish. In my opinion, it’s one of the easiest and tastiest ways to make sure you’re getting lots of nutrients. 

Here’s what goes into making this roasted brussels sprouts recipe so good:

  • Brussels sprouts are a cruciferous veggie. This is a special group of vegetables that also includes cauliflower, kale, broccoli, radishes, arugula, cabbage and bok choy. What sets these vegetables apart is that they’re incredibly nutrient-dense and contain phytonutrients that lower inflammation and support detox pathways. Keeping those detoxification pathways open is key to balanced hormones. Brussels sprouts are also rich in vitamins and minerals like vitamin C, vitamin K, calcium, iron and potassium.
  • Carrots are a great healthy root veggie full of vitamins and antioxidants. They contain vitamin A in the form of beta carotene, several B vitamins and potassium. They’re a great source of souble fiber, which can stabilizw blood sugar levels by slowing down your digestion of sugar and starch. It also feeds the friendly bacteria in your gut, making carrots a gut healthy ingredient!
  • Onions take this recipe to another level with flavor! They’re also super good for you. They are a great source of vitamin C, B vitamins and potassium. Onions are also a rich source of quercetin, as well as sulfur compounds that support the liver and prebiotic fibers that support gut health.
  • Almonds are a great source of healthy fats and add great crunch to this dish too. Almonds are a good source of vitamin E, magnesium, protein, fiber, healthy fats, and antioxidants. Because they are low in carbs and high in protein, healthy fats, and fiber, they can help regulate blood sugar levels.

 

Raw brussels sprouts, carrots, and red onion spread on a sheet tray.

Why you’ll love this roasted brussels sprouts and carrots recipe:

  1. It’s such an easy way to put together a healthy side dish. It only has a handful of ingredients and is a hands-off recipe, so once you throw your veggies on the sheet pan and pop them in the oven, you’ll be free to prep the rest of your dinner. 
  2. The balsamic vinegar sauce is so delicious and really takes your roasted vegetables up a notch! If you don’t love roasted brussels sprouts, this recipe will change your mind. You’ll want to put this sauce on everything.
  3. This recipe is a delicious and easy way to get add more vegetables on your plate!
  4. Roasted sheet pan vegetables are a great way to use extra veggies that might go bad or that you just aren’t sure what to do with.

 

What you need for roasted brussels sprouts and carrots: 

  • Brussels sprouts
  • Large carrots
  • Red onion
  • Extra virgin olive oil
  • Balsamic vinegar
  • Honey
  • Sea salt
  • Garlic
  • Fresh cracked black pepper
  • Almonds, chopped

 

How to make the roasted brussels sprouts and carrots with balsamic:

  1. Preheat oven to 425 degrees with the rack set in the middle.
  2. Add the cut brussels sprouts, carrots and onion on a large sheet pan.
  3. In a medium bowl stir together the olive oil, balsamic, honey, salt and garlic. Pour the sauce over the cut vegetables and toss together to fully coat the vegetables.
  4. Place the sheet pan into the oven and roast for 20-25 minutes until the carrots are tender and the vegetables are deeply browned, but not burnt.
  5. Top with black pepper, parsley and/or almonds, if you’d like, and enjoy as a side dish for your next meal.

 

Roasted brussels sprouts and carrots plated with a chicken thigh on a white plate and white marble counter with a green cup.

 

Try these variations of roasted vegetables:

  • Use almost any vegetable of your choice! The sauce can be used with green beans, broccoli, mushrooms, butternut squash, onions or peppers. 
  • Swap almonds for your favorite nut or seed. Walnuts, hazelnuts, pistachios, pine nuts or sunflower seeds would be delicious.
  • If you’re avoiding all added sugars avoid the honey. Don’t worry, it’ll still be delicious!
  • The roasted brussels sprouts and carrots can be a healthy side dish, or make them a quick lunch or easy dinner on their own by adding some chopped chicken, chickpeas or hardboiled eggs.

 

Faq

Q: Why are my roasted brussels sprouts mushy?
A: Mushy brussels sprouts means they’re probably overcooked. To keep them nice and crispy on the outside, just keep a close eye on the cooking time.

Q: How do I roast brussels sprouts without bitterness?
A: The honey and balsamic in this recipe should counteract the natural bitterness of the brussels.

Q: Should you cut your brussels sprouts in half before roasting?
A: While you can roast them whole or halved, I always prefer to halve mine first. This will ensure the inside of your veggie gets just as crispy and caramelized, and they’ll cook faster.

Q: Can you roast brussels sprouts and carrots together?
A: Of course! These two make a tasty combination. When roasting any two veggies together, just make sure you keep an eye on both as they cook to ensure one doesn’t get done before the other.

 

How to store your roasted brussels sprouts with carrots:

Roasting veggies ahead of time is a great time saver and easy meal prep. Doing so gives you a healthy item to take to lunch or have for dinner throughout the week. 

Just store them in any airtight container in the refrigerator and reheat when ready to eat. With the balsamic vinegar sauce, the flavors will really come together and get even better!

 

Roasted brussels sprouts, carrots, and red onion spread on a sheet tray.

 

Serve roasted brussels sprouts and carrots with:

Mediterranean Chicken and Vegetables Sheet Pan Dinner

Honey Lemon Pepper Wings

Roasted Tomato & Lamb Ragu

Other vegetable recipes you’ll love:

Roasted Winter Vegetable Kale Salad with Pecan Vinaigrette

Zucchini and Mushroom Salad

Potato Salad with Spring Onion

 

ENJOY!

For more inspiration for balancing, allergy friendly recipes and nutrition tips, follow along on Instagram, Facebook, Pinterest, or sign up to receive my newsletter to get all the latest updates on every new recipe!

If you make this Roasted Brussels Sprouts & Carrots with Balsamic recipe, please share a photo with me! It would make my day! Tag me on Instagram or Facebook @alannadesalvonutrition or email me directly at hi@alannadesalvo.com.

 

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Roasted brussels sprouts and carrots plated with a chicken thigh on a white plate and white marble counter with a gold fork.

Roasted Brussels Sprouts & Carrots with Balsamic

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: American, Gluten Free, Paleo

Description

These roasted vegetables are tossed with a simple sauce designed to create deeply caramelized and flavorful vegetables. Use the same tasty sauce with other vegetables like green beans, sweet potatoes, butternut squash, onions or peppers.


Ingredients

Units Scale
  • 1/2 lb brussels sprouts (trimmed and halved)
  • 2 large carrots (1/2 inch sliced coins)
  • 1 red onion (sliced)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon sea salt
  • 2 cloves garlic (minced)
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 cup almonds (chopped, optional)

Instructions

  1. Heat the oven to 425 degrees with the rack set in the middle.
  2. Add the cut brussels sprouts, carrots and onion on a large sheet pan.
  3. In a medium bowl stir together the olive oil, balsamic, honey, salt and garlic, Pour the sauce over the cut vegetables and toss together to fully coat the vegetables.
  4. Place the sheet pan into the oven and roast for 20-25 minutes until the carrots are tender and the vegetables are deeply browned, but not burnt.
  5. Top with black pepper, parsley and/or almonds, if you’d like, and enjoy as a side dish for your next meal.


Nutrition

  • Calories: 218
  • Sugar: 9.2
  • Fat: 15.3
  • Carbohydrates: 19.3
  • Fiber: 5.1
  • Protein: 4.8

Keywords: Dairy Free, Dinner, Fast & Easy, Gluten Free, Meal Prep

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