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.

Spoonful of honey roasted brussels sprouts and carrots, ready to eat.

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.

Brussels sprouts

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.

fresh Brussels sprouts and carrots next to each other.

brussels sprouts and carrots dusted with salt, pepper, garlic and drizzled with honey.

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.

Close up of shiny honey roasted baby carrots and brussels sprouts.

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.

Carrots

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.

Serving dish filled with roasted brussels sprouts and baby carrots.

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!

Serving bowl filled with honey roasted carrots and brussels sprouts.

Roasted veggies are also amazing with grilled meats like pork chops. Or serve it with your Thanksgiving turkey.

For another fabulous brussels sprouts recipe, try pan roasted brussels sprouts with bacon. They are quick, easy and super savory.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Honey Roasted Baby Carrots and Brussels Sprouts

Carlee

4.89 from 27 ratings

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Prep Time 10

Cook Time 40

Total Time 50

Course Side Dishes

Cuisine American

Servings Servings

Calories 100 kcal

Equipment

Ingredients

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

Instructions

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 9×13 baking dish for 35-40 minutes, until browned and softened, but not mushy, stirring occasionally.
Drizzle with remaining honey.

Nutrition

Serving: 1ServingCalories: 100kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 449mgFiber: 4gSugar: 9g

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