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You can roast Brussels sprouts and carrots together in the oven for about 25 to 30 minutes at 425°F (220°C), and the result is a caramelized, crispy, slightly sweet side dish that pairs with almost anything.
It’s honestly one of the easiest ways to get a vegetable dish on the table, and it works whether you’re cooking for a weeknight dinner or a holiday spread.
Brussels sprouts and carrots roast at similar rates when you cut them to a similar size, which is why they make such a great pair on one sheet pan.
If you’ve been wondering how to roast Brussels sprouts and carrots without one turning to mush while the other stays raw, this method solves that problem every time.
In this post, we’ll walk through how to roast Brussels sprouts and carrots step by step, plus seasoning ideas and tips for getting that perfect char.
Let’s get to it.
How to Roast Brussels Sprouts and Carrots
Learning how to roast Brussels sprouts and carrots comes down to three simple things: even pieces, high heat, and enough space on the pan.
Here’s how to pull it off.
1. Prep the Vegetables Evenly
To roast Brussels sprouts and carrots properly, start by trimming the sprouts and halving them lengthwise through the stem so they hold together.
Peel your carrots and cut them into sticks or coins about the same thickness as the halved sprouts.
Even sizing is the whole secret to roasting Brussels sprouts and carrots evenly, so take an extra minute here.
Small sprouts can stay whole, but any large ones should be quartered.
2. Toss With Oil and Seasoning
Once everything is cut, toss the Brussels sprouts and carrots in a bowl with olive oil, salt, and pepper.
Use enough oil to coat every piece lightly—about two to three tablespoons for a standard sheet pan.
This coating is what helps roasted Brussels sprouts and carrots caramelize instead of steam.
Add your seasonings now too, so the flavor gets into every layer as they roast.
3. Spread Them Out on the Pan
Spread the Brussels sprouts and carrots in a single layer on a large sheet pan, cut side down for the sprouts.
Crowding is the number one reason roasted Brussels sprouts and carrots come out soggy, so give them breathing room.
If your pan is small, use two pans rather than piling everything together.
4. Roast at High Heat and Flip
Roast Brussels sprouts and carrots at 425°F for 20 minutes, then flip them with a spatula and continue for another 5 to 10 minutes.
The sprouts should be deep golden brown on the edges and the carrots tender with a little bite.
That high heat is what gives roasted Brussels sprouts and carrots their crispy outside and caramelized flavor.
Tips for the Best Roasted Brussels Sprouts and Carrots
A few small tweaks make a big difference when you roast Brussels sprouts and carrots.
Here are the ones worth remembering.
1. Dry Them Before Tossing
Wet vegetables steam instead of roast, so pat your Brussels sprouts and carrots dry after washing.
This one step helps roasted Brussels sprouts and carrots crisp up beautifully.
2. Add the Carrots First If They’re Thick
If your carrots are on the chunky side, give them a 5 to 10 minute head start before you roast Brussels sprouts and carrots together.
That way both finish at the same time.
3. Don’t Skip the Cut Sides
Placing sprouts cut side down on the pan is how you get those crispy, browned edges when you roast Brussels sprouts and carrots.
It’s a small detail that delivers big flavor.
Seasoning Ideas for Roasted Brussels Sprouts and Carrots
The basic salt-and-pepper version of roasted Brussels sprouts and carrots is great, but you can take it further.
Try tossing them with balsamic vinegar and a drizzle of honey before roasting for a sweet-tangy glaze.
A sprinkle of garlic powder, smoked paprika, or dried thyme works beautifully too.
Finish roasted Brussels sprouts and carrots with a squeeze of lemon or a shower of parmesan right out of the oven for extra flair.
So, How Do You Roast Brussels Sprouts and Carrots?
You roast Brussels sprouts and carrots by cutting them to an even size, coating them in oil and seasoning, spreading them on a sheet pan, and roasting at 425°F for 25 to 30 minutes.
Even pieces, high heat, and plenty of space on the pan are the keys to getting them crispy and caramelized rather than soggy.
Once you know how to roast Brussels sprouts and carrots, this side dish becomes a regular in your rotation.
Hope this post has helped you with roasting Brussels sprouts and carrots perfectly every time.