This Brussel Sprouts and Carrots recipe is really easy to make. It’s a great veggie side dish when you’re tired of the same old, same old. You only need a few ingredients to make it. We enjoy it served alongside roasted chicken, ham steaks, grilled pork chops, grilled salmon fish, and it’s delicious served alongside a grilled steak.
Roasted Brussel Sprouts and Carrots Recipe
1 lb. fresh, quartered, brussel sprouts
1/2 lb. freshly sliced carrots
2 tbsp. olive oil
2 tbsp. fresh lime juice
2 tsp. granulated sugar
1 tsp. Italian dried seasoning (find it in the spice aisle)
1/2 tsp. salt
1/4 tsp. ground black pepper
extra olive oil
Preheat oven t0 425 degrees F.
In a large bowl combine together the olive oil, granulated sugar, Italian dried seasoning, salt, and ground black pepper. Toss in the prepared brussel sprouts and carrots. Stir to coat them in the liquid mixture.
Mist a baking sheet with a little bit of olive oil. Pour the veggie mixture onto the baking sheet. Use a spoon or spatula to spread it out in a single layer.
Place baking sheet into a preheated 425 degree oven and bake for approximately 20 to 25 minutes or until the vegetables are fork tender. Remove. Season them with additional salt and ground black pepper to taste. Let sit for 3-4 minutes before serving.
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I love adding the sweetness of the carrots to the brussel sprouts. This is a recipe I shall try when it is not too hot.
I have never had this combo before but just reading the recipe made me hungry. I LOVE brussel sprouts and can not wait to try this one thanks for sharing.
Have never had brussel sprouts before but these sure do look good. I might pick up some veggies and try this
That sounds great. I will try them this weekend. I wanted both vegetables but I did not think about combining them. Thank you for the idea.