Roasted Carrots and Brussels Sprouts
Last Updated on February 18, 2021 by Betty Davies
Super quick and easy to make, these roasted carrots and Brussels sprouts are all cooked in a a flavorful garlic butter. All cooked in one skillet, they take minutes to prep and are perfectly tender.
Roasting vegetables is one of my favorite ways to cook them. Super simple and the method really helps to enhance the natural flavors.
Carrots and Brussels sprouts work so together! Both have earthy qualities to them and the natural sweetness of the carrots helps to balance out any bitterness from the sprouts.
Roasted in garlic butter and sprinkled with oregano, this vegetable side dish is not shy in the flavor department!
If you love this recipe, be sure to check out my Honey Mustard Brussels Sprouts and Carrot and Rutabaga Mash.
Why you will love this recipe!
- Quick to prep: It takes less than 5 minutes to prep your veggies for this dish, so it’s a great option for a last minute side.
- One pan: This recipe is made in an oven proof skillet. The veggies are tossed in the garlic butter on the stovetop and then roasted in the oven in the same pan. No one likes extra washing up!
- Dietary info: These roasted carrots and Brussels sprouts are gluten-free and vegetarian.
Ingredients
- Carrots: Carrots are super nutritious and are a great source of fiber, antioxidants, vitamins and minerals.
- Brussels sprouts: These mini cabbages aren’t just for the holidays! They are full of goodness and a great source of vitamins C and K.
- Butter: You can use salted or unsalted butter, just adjust the amount of added salt accordingly to suit your tastes.
- Oil: I like to use olive oil, but any high heat neutral oil will work well. Canola, vegetable or avocado oil will all work great.
- Garlic: Use freshly minced garlic for the best flavor.
- Seasonings: Salt, pepper and dried oregano.
How to make roasted carrots and Brussels sprouts
Be sure to scroll down for the full recipe!
- Add the garlic to the melted butter and oil (photo 1).
- Toss the prepared veggies in the garlic butter (photo 2).
- Roast until tender.
Recipe Variations
This is a pretty simple dish, but there are a few swaps and additions you can make to suit your tastes.
- Make it vegan (and healthier!) by swapping the butter for a plant-based one, or just use oil to cook.
- Use a different herb. Oregano works so well with carrots, but other dried herbs like parsley, cilantro or dill will all work great.
- Add some sweetness. Drizzle over a little honey or maple syrup during the last 5 minutes of roasting.
Frequently Asked Questions
I prefer to peel the carrots, as the skin can get a little tough. If you have very young carrots with a thin skin, you can just wash them well and cut the ends off if you prefer.
I know that Brussels are not everyone’s favorite veggie…personally, I love them! They contain a chemical that can make them taste slightly bitter, that can really turn people off. By cutting them in half, you are allowing that chemical to escape during cooking, so that helps to make them way less bitter. Roasting also helps to bring out the natural sweetness and the garlic and herbs also help to hide that taste.
Roasted vegetables are best served straight out of the oven and these carrots and Brussels sprouts are no different. You can prep them up to a day ahead of time and keep them covered in the fridge until you are ready to use them.
If you do need to reheat them, spread them evenly on a baking sheet, drizzle with olive oil and roast at 450F for 5 to 10 minutes. This will help them to get nice and crispy again.
Serving Suggestions
These roasted carrots and Brussels sprouts are great to serve with any roast dinner. It’s great with roasted beef, chicken, lamb or pork and they are also great with pies, seafood dishes and anything else you like! They are of course perfect when served with some mushroom gravy!
Recipe Notes and Tips
- Use dried herbs. Because the carrots and sprouts are roasted at a high temperature, fresh herbs will burn.
- This recipe is easily doubled if you are serving more people.
- Use a fork to check the tenderness of the carrots. Depending on how thickly you cut them, the cooking times will vary slightly.
- Don’t have an oven proof skillet? Melt the butter and toss the veggies in a pan, then transfer them to a baking dish or tin to roast.
More Roasted Vegetable Side Dishes
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Roasted Carrots and Brussels Sprouts
Ingredients
- 2 carrots
- 6 Brussels sprouts
- 2 tablespoons salted butter
- 2 tablespoons oil
- 2 garlic cloves (minced)
- pinch salt and pepper
- 1 teaspoon dried oregano
Instructions
- Pre heat the oven to 430F / 220c.
- Peel and cut he carrots into chunks. Remove the outer leaves from the sprouts and cut in half.
- Place an oven safe skillet on a medium high heat and add the butter, oil and garlic.
- Once the butter has melted, add in the carrots and spouts along with a pinch of salt and pepper and the oregano.
- Cook for a couple of minutes whilst stirring, to coat the veggies in the oil and butter.
- Move the skillet to the oven and roast for 25 to 30 minutes, tossing half way through, until tender and roasted.
Notes
- Use dried herbs. Because the carrots and sprouts are roasted at a high temperature, fresh herbs will burn.
- This recipe is easily doubled if you are serving more people.
- Use a fork to check the tenderness of the carrots. Depending on how thickly you cut them, the cooking times will vary slightly.
- Don’t have an oven proof skillet? Melt the butter and toss the veggies in a pan, then transfer them to a baking dish or tin to roast.
