Upgrade your side dish routine with this simple recipe for honey roasted baby carrots and Brussels sprouts. It goes with almost any entrée and is a great way to get your family to eat more vegetables.
Carrots and brussels sprouts complement each other very nicely. The sweetness of the carrots help to balance out the bitter greens.
The honey, garlic, salt and pepper create a great balance as well. It makes for a really tasty veggie option.
It seems like brussels sprouts and broccoli are a couple of vegetables that get a bad wrap. Perhaps that is because they are both cruciferous vegetables.
They can both be a little bitter. If your mom just steamed them to mush and didn’t do much with them when you were a kid, it is understandable you wouldn’t like them.
But when cooked properly, they are delicious. So much so they are actually among Little Dude’s favorite vegetables.
So much so that he asks to grow both each year. It is fun to watch the stalk grow up in the center of the Brussels sprout plant.
Little baby cabbage looking nubs grow up along the stalk. They are sweetest harvested after the first frost.
We love brussels sprouts roasted with bacon. Or add the sweetness if carrots and honey like we did here.
We used baby carrots in this recipe to make the preparation super simple. That way you don’t have to peel or chop, just dump and go.
If you would prefer to use whole carrots, feel free. Just peel them and chop them into couple of inch long pieces.
You could also use parsnips or rainbow carrots to add more color. That would make a pretty addition to your dinner spread.
The drizzle of honey accentuates the natural sugar in the carrots making them extra delicious. Roasting them concentrates the goodness even further.
Serving your roasted vegetables
This yummy side dish goes with about anything. It would be a fabulous with pork loin or roasted chicken.
You could also serve it alongside your Easter ham. Mini cabbages and carrots are two of the Easter Bunny’s favorites after all!
Roasted veggies are also amazing with grilled meats like pork chops. Or serve it with your Thanksgiving turkey.
- 1 ½ pounds Brussels sprouts
- 12 oz bag of baby carrots
- 2 Tablespoons olive oil
- 2 ½ Tablespoons honey, plus ½ tablespoon to drizzle
- 1 Tablespoon garlic powder
- ½ Tablespoon salt
- ½ Tablespoon ground black pepper
- Preheat 350°F.
- Take off any outer leaves from the Brussels sprouts.
- Trim stem and rinse.
- Add them to a large mixing bowl with the carrots.
- Add remaining ingredients and stir to coat and combine.
- Bake in a 9x13 baking dish for 35-40 minutes, until browned and softened, but not mushy, stirring occasionally.
- Drizzle with remaining honey.
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Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 449mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
Shared on The Weekend Potluck