Roasted Carrots and Brussel Sprouts

5 from 9 votes

Roasted Carrots and Brussel Sprouts

A gorgeous platter of Roasted Carrots and Brussel Sprouts in a honey balsamic glaze is the perfect holiday side dish! Two vegetables in one effort gives your guests extra variety while the same cooking method makes it quick and simple to prepare. This go-to side dish can accompany any main course!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 130kcal

Author: Meryl Downing

Ingredients

8 carrots
2 pounds Brussel sprouts
1 Tablespoon butter melted
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon balsamic vinegar
1 teaspoon kosher salt
10 grinds fresh black pepper

Instructions

Preheat oven to 425° convection bake (this means the fan is running).
Wash carrots and Brussel sprouts well, scrubbing the carrots under running water with your hands. They do not need to be peeled. Slice off the ends and cut carrots in half lengthwise. Trim ends off Brussel sprouts and slice in half lengthwise. Leave small ones whole and very large ones cut in quarters. Spread each vegetable on a separate large baking sheet.
In a glass measuring cup, melt the butter in the microwave. Then add the olive oil, honey and balsamic vinegar and whisk together with a fork. Drizzle the glaze over both pans of veggies and season with salt and pepper. Toss well with your hands to coat. Try to get the glaze, salt and pepper evenly on each pan. Arrange the carrots and the Brussel sprouts cut side down.
Roast in the oven at 425° for about 30 to 40 minutes until soft but not mushy and very browned and caramelized. Ovens can really vary, if your oven runs hot, give them a check after 20 minutes!
Arrange on a platter and sprinkle with fresh chopped herbs and sprigs to garnish such as thyme, rosemary or sage.

Notes

Taste one! When you think they're done, taste a carrot and a Brussel sprout. They should be soft but still with a bite, browned and crisp but not burnt, a bit al dente, and not mushy. If you aren't sure if they're done, roast them another 5 minutes, they get tastier!
Ovens vary! If you know your oven runs hot, check the veggies after 20 minutes.
You can also choose to finish this dish with another tiny drizzle of honey and a pinch of flakey salt, totally optional!
You can adjust the amounts of veggies and glaze up or down to serve any sized group. Don't crowd your pan too much with vegetables. Give them space so they can roast and not steam.

Nutrition