Brussels Sprouts & Carrots Recipes (A Practical, Data-Backed Guide)

Looking for reliable Brussels sprouts and carrots recipes that deliver crispy edges and tender centers every time? This guide gathers proven methods for roasted Brussels sprouts and carrots at 400°F, a quick air fryer version in 8 to 10 minutes, a buttery garlic option, and a balsamic orange honey glaze that shines on any holiday side dish menu.

You will learn smart prep, matching cut sizes, pan spacing, and simple seasonings that actually matter. Each recipe includes clear times and temperatures, make ahead notes, and easy swaps.

From weeknight dinners to festive platters, these vegetable sides are flavorful, and ready to pair with chicken, salmon, tofu, or grains.

Classic Roasted Brussels Sprouts and Carrots

Why this works

High heat pulls moisture to the surface, then browns the natural sugars. Carrots turn sweet and nutty. Brussels sprouts lose harsh edges and gain a gentle char. Keeping pieces similar in size lets both finish together. A single layer on a hot sheet helps you roast rather than steam.

Recipe Card

Yield 4 to 6 sides
Prep Time 10 minutes
Cook Time 25 to 35 minutes
Oven 400°F or 204°C

Ingredients

1. Brussels sprouts trimmed and halved 700 to 900 grams
2. Carrots peeled and cut into bite size pieces 450 to 600 grams
3. Olive oil 3 to 4 tablespoons
4. Fine salt 1 to 1.5 teaspoons or to taste
5. Black pepper 0.5 to 1 teaspoon
6. Garlic two large cloves minced or 1 teaspoon garlic powder

Instructions

1. Heat the oven to 400°F. Place a large sheet pan inside while the oven heats.
2. Dry the vegetables, then toss with olive oil, salt, pepper, and garlic until evenly glossy.
3. Spread in a single layer on the hot pan with the cut sides of the sprouts facing down.
4. Roast for 20 minutes. Toss and flip the sprouts so new surfaces touch the pan.
5. Continue roasting 5 to 15 minutes until the carrots are tender and the sprout edges are browned.
6. Taste and adjust salt. Serve hot. Save any loose sprout leaves since they crisp into a pleasant garnish.

Notes and tips

1. Check at the 20 minute mark because ovens vary. Total time usually lands between 25 and 35 minutes.
2. If carrots are thicker than sprouts, cut them smaller so both finish together.
3. Pan crowding slows browning. Use two pans if needed.
4. For extra flavor, finish with a light squeeze of lemon or a spoon of a simple vinaigrette and return to the oven for five minutes.

Garlic Butter Brussels Sprouts and Carrots

Why this works

Butter carries flavor and speeds browning on tender vegetables. Garlic blooms in warm fat which gives a savory base. Cutting carrots and sprouts in halves keeps the cook time short, which is useful on busy nights.

Recipe Card

Yield 4 to 6 sides
Prep Time 10 minutes
Cook Time 12 to 15 minutes at 375°F up to about 30 minutes if the pieces are larger
Oven 375°F or 190°C

Ingredients

1. Brussels sprouts trimmed and halved 700 to 900 grams
2. Small carrots halved lengthwise 450 to 600 grams
3. Unsalted butter 4 tablespoons melted
4. Minced garlic 1 tablespoon
5. All purpose vegetable seasoning 1 to 2 teaspoons
6. Fine salt and black pepper to taste

Instructions

1. Heat the oven to 375°F. Line a sheet pan with parchment for easy cleanup.
2. Stir melted butter with garlic. Toss vegetables with half of the garlic butter and the seasoning.
3. Spread in a single layer and roast for 12 to 15 minutes.
4. Toss with the remaining garlic butter. If the vegetables need more tenderness, continue roasting until they are moist inside and lightly crisp at the edges.
5. Season to taste and serve.

Notes and tips

1. If your seasoning blend already contains salt, taste before adding more.
2. Larger pieces can take close to 30 minutes, so use a fork test.
3. A pinch of chili flakes or chopped parsley adds a bright finish.

Balsamic Orange Honey Glazed Brussels Sprouts Carrots and Parsnips

Why this works

Roast first to build deep flavor, then coat warm vegetables with a concentrated glaze so it clings. Citrus zest and juice add freshness. Balsamic glaze brings fruity acidity and gentle sweetness. Honey rounds the edges. Parsnips contribute a soft texture and a sweet earthy note that pairs well with the glaze.

Recipe Card

Yield 6 sides
Prep Time 15 minutes
Cook Time 35 minutes plus 2 to 3 minutes to toss with glaze
Oven 400°F or 204°C

Ingredients

Roast

1. Brussels sprouts trimmed and halved 700 grams
2. Carrots peeled and cut small 350 grams
3. Parsnips peeled and cut small 350 grams
4. Olive oil 3 tablespoons
5. Kosher salt 1.5 teaspoons
6. Black pepper 1 teaspoon

Glaze

1. Orange zest from one half orange
2. Orange juice from one half orange about 2 to 3 tablespoons
3. Balsamic glaze 3 tablespoons
4. Honey 2 teaspoons

Instructions

1. Heat the oven to 400°F. Toss sprouts carrots and parsnips with olive oil salt and pepper.
2. Spread on a parchment lined sheet in one layer. Roast about 35 minutes until tender and browned.
3. Move the hot vegetables to a large bowl. Add orange zest and orange juice while they are still warm.
4. Drizzle in balsamic glaze and honey. Toss until everything looks glossy and evenly coated.
5. Taste and adjust salt or glaze to balance sweet and tart. Serve warm.

Notes and tips

1. The amounts in the glaze are a proven starting point. Adjust to your preferred sweetness and acidity.
2. Cut all vegetables to similar size so everything cooks through in the same time.
3. If your balsamic is not a glaze, reduce regular balsamic gently until it is syrupy and then measure.
4. This dish holds nicely for holiday service and reads festive on a platter.

Air Fryer Brussels Sprouts and Carrots

Why this works

Rapid air movement creates quick surface dehydration and browning with very little oil. Short time in the basket preserves color and keeps the centers tender. A light coating of coconut oil helps spices stick and adds a hint of sweetness.

Recipe Card

Yield 3 to 4 sides
Prep Time 8 minutes
Cook Time 8 to 10 minutes
Air Fryer Temp 375 to 400°F or 190 to 200°C

Ingredients

1. Brussels sprouts trimmed and halved 450 grams
2. Carrots peeled and cut small 300 grams
3. Coconut oil 2 tablespoons
4. Fine salt 0.5 to 1 teaspoon
5. Black pepper 0.5 teaspoon
6. Garlic powder 0.5 teaspoon
7. Onion powder 0.5 teaspoon

Instructions

1. Rinse quickly then pat dry so there is only a light surface moisture.
2. Toss sprouts and carrots with coconut oil salt pepper garlic powder and onion powder until evenly coated.
3. Preheat the air fryer if your model requires it.
4. Arrange the vegetables in the basket in a single layer.
5. Cook for 8 to 10 minutes. Shake the basket at the halfway point for even browning.
6. Check at 8 minutes. Continue until the centers are tender and the edges show light browning. Serve immediately.

Notes and tips

1. For larger batches cook in rounds so the basket is not crowded.
2. The air fryer method often finishes in less than half the time of oven roasting and uses less oil.
3. A squeeze of lemon or a teaspoon of balsamic glaze after cooking adds brightness.

Cranberry Mostarda Brussels Sprouts with Bacon

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Cumin Honey Chilies Carrots over Curry Turmeric Yogurt

Why this works

This pairing delivers contrast. The sprouts get seared to build a crust then finish in the oven for gentle tenderness. A spoon of cranberry mostarda adds sweet tart heat and a fragrant finish. Crisp bacon brings smoke and salt. The carrot side uses a quick blanch for reliable tenderness then a pan glaze built from malt vinegar ancho chilies garlic cumin seeds and honey. A cool yogurt base with curry and turmeric ties the carrots together and adds color.

Recipe Card

Yield 6 to 8 sides total
Prep Time 30 minutes active plus chilling for the mostarda
Cook Time About 25 minutes for sprouts including sear and roast plus 15 minutes for carrots including glaze and finish
Oven 400°F for sprouts, 425°F for carrot finish

Ingredients

Cranberry Mostarda

1. Lemon zest from one lemon
2. Lemon segments and juice from the same lemon
3. Granulated sugar 1 cup
4. Cranberries 1 to 1.5 cups fresh or thawed
5. Prunes 0.5 to 1 cup chopped
6. Madeira wine a generous splash
7. Mustard seeds 2 tablespoons
8. Mustard powder 3 tablespoons
9. Red wine vinegar 0.25 cup
10. Pinch of salt

Sprouts and Bacon

1. Brussels sprouts trimmed and halved 900 grams
2. Thick cut bacon 120 to 150 grams cut small
3. Olive oil 1 to 2 tablespoons
4. Salt and pepper to taste

Curry Turmeric Yogurt

1. Plain yogurt 1 cup
2. Yellow curry powder 1 to 1.5 teaspoons
3. Turmeric 0.5 to 1 teaspoon
4. Salt to taste

Carrot Glaze and Finish

1. Carrots peeled 600 grams cut into medium batons
2. Malt vinegar 0.25 cup
3. Dried ancho chilies 2 each chopped stems removed
4. Garlic thinly sliced 2 cloves
5. Cumin seeds 1 teaspoon
6. Honey 1 to 2 tablespoons
7. Salt to taste

Instructions

Cranberry Mostarda

1. Use a peeler to remove lemon zest. Pulse zest with sugar until fine.
2. Remove the white pith from the lemon and collect the segments and juice. Add to the processor and blend.
3. Pulse cranberries and prunes to a coarse puree. Combine with the lemon sugar mix.
4. Stir in Madeira salt mustard seeds mustard powder and red wine vinegar.
5. Cover and chill for at least 6 hours or overnight so the flavor develops.

Sprouts with Bacon

1. Heat a large skillet over medium. Cook bacon until fat renders and pieces are crisp. Leave 1 to 2 tablespoons fat in the pan and reserve the bacon.
2. Add a spoon of olive oil if needed. Place sprouts cut side down. Sear 3 to 4 minutes until the cut faces brown. Season with salt and pepper.
3. Move the skillet to a 400°F oven or transfer sprouts to a hot sheet pan. Roast 10 to 15 minutes until tender.
4. Toss hot sprouts with a few spoonfuls of cranberry mostarda and the crisp bacon. Serve warm.

Cumin Honey Chilies Carrots on Yogurt

1. Stir yogurt with curry powder turmeric and salt. Chill while you cook the carrots.
2. Bring a pot of salted water to a boil. Blanch carrot pieces for 3 minutes. Drain well and let surface moisture steam off.
3. In a sauté pan warm malt vinegar. Add chopped ancho chilies garlic cumin seeds honey and a pinch of salt. Simmer 7 to 8 minutes until the bubbles look thick and the liquid has reduced to a shiny glaze.
4. Toss the carrots in the glaze to coat fully then spread on a parchment lined sheet.
5. Roast at 425°F for 6 to 7 minutes to set the glaze and finish cooking.
6. Spread the chilled yogurt on a platter. Pile the glazed carrots on top. Spoon over any remaining chilies and glaze.

Notes and tips

1. The mostarda also pairs with roasted meats and cheese boards.
2. Blanching the carrots builds a head start, so the final roast only needs a few minutes.
3. The yogurt can be thinned with a spoon of water to make it easier to spread.
4. Both sides hold well for holiday service. The mostarda can be made a day ahead to fit a busy schedule.

Final serving ideas

Serve the classic or garlic butter versions with roast chicken or salmon. Present the balsamic orange honey medley on a large platter for gatherings. Use the air fryer batch for fast lunches and grain bowls. Plate the chef style pairing for special dinners since it brings contrast across sweet tart heat creamy and smoky in a single spread.