Roasted Brussels Sprouts and Carrots

4.84 from 6 votes
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Enjoy a fantastic side dish with our Roasted Brussels Sprouts and Carrots. This recipe combines Brussels sprouts and carrots, all tossed in a garlicky browned butter, then roasted to a delicious, tender perfection!

Close-up image of roasted Brussels Sprouts and Carrots.


This is a dish that’ll make you fall in love with vegetables all over again! Our garlic brown butter Roasted Brussels Sprouts and Carrots are a tasty mix of flavors and textures, turning simple ingredients into a side dish that’s nothing short of a culinary masterpiece. Perfect for any meal, this easy-to-make recipe is always a hit!

Why We Love This Veggie Side Dish

  • Crisp-Tender Texture: The veggies achieve a delightful crisp-tender texture that’s caramelized and delicious.
  • Nourishing and Versatile: This dish is a nutritious addition to any meal and versatile enough to pair with various main courses.
  • Flavorful: The sweetness of carrots and the earthy taste of Brussels sprouts are enhanced by the rich, nutty flavor of brown butter and a good dose of garlic.
Cooking Brussels Sprouts and Carrots in a skillet.


  • Carrots, cut into 1-inch chunks
  • Brussels Sprouts, halved
  • Butter, you’ll need 6 tablespoons
  • 5 cloves garlic, minced
  • Salt & Pepper, to taste
  • Fresh Parsley, for garnish

How To Make Roasted Brussels Sprouts And Carrots

This recipe is basic and super simple, and it involves browning some butter, tossing a bunch of garlic in it, and then bathing your veggies with it. About 30-ish minutes later, you can serve it to yourself and realize just how much you love your vegetables.

Brussels Sprouts and Carrots in an oval baking dish.
  1. Preheat oven to 400°F.
  2. Arrange carrots and Brussels sprouts in a single layer on a baking sheet.
  3. Melt butter with garlic in a skillet, cooking until lightly browned.
  4. Pour the browned butter over the vegetables, season with salt and pepper, and stir to combine.
  5. Roast for 30 to 35 minutes until veggies are tender.
  6. Serve garnished with parsley.

Recipes Tips And Variations

  • Even Cooking: An important step is to ensure that the carrots are cut into smaller pieces or about the same as the Brussels sprouts. This helps them cook evenly and at the same rate, ensuring every bite is perfectly tender.
  • Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which might prevent them from getting that desirable crispy edge.
  • Watch the Garlic: When browning the butter with garlic, keep a close eye to prevent the garlic from burning, as it can quickly turn bitter.
  • Cheese Topping: Add grated Parmesan in the last few minutes of roasting for a cheesy twist.
  • Spice It Up: A dash of chili flakes can add a bit of heat for those who prefer spicier flavors.
Brussels Sprouts and Carrots in a white oval baking dish.

Serving Suggestions

Roasted Brussel Sprouts and Carrots pair beautifully with slow cooker turkey breast, prime rib, crockpot pork loin, and my fantastic crab stuffed salmon.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for best texture.

Easy Vegetable Side Dishes

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4.84 from 6 votes

Garlic Brown Butter Roasted Brussels Sprouts and Carrots

These Roasted Brussels Sprouts and Carrots are an incredible holiday side dish recipe. Tossed in garlic brown butter and roasted to a delicious perfection, these veggies are always a hit!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6


  • 6 tablespoons butter
  • 5 cloves garlic,, minced
  • 4 large carrots,, cut into 1-inch chunks
  • 4 cups brussels sprouts, , halved
  • ½ teaspoon salt,, or to taste
  • ¼ teaspoon fresh ground pepper,, or to taste
  • chopped fresh parsley,, for garnish
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  • Preheat oven to 400˚F.
  • Arrange the chopped carrots and halved Brussels sprouts on a baking sheet in one single layer; set aside.
  • Add butter and garlic in a large, heavy-bottomed nonstick skillet and melt the butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
  • Cook for 5 to 7 minutes or until the butter is lightly browned, stirring frequently and skimming foam as necessary. Do not burn the garlic. Turn down the heat if needed.
  • Remove the browned butter from the heat and pour it over the vegetables; season with salt and pepper and stir until thoroughly combined.
  • Roast for 30 to 35 minutes or until the veggies are tender.
  • Remove from oven and transfer to a serving plate.
  • Garnish with parsley and serve.


  • Even Cooking: Make sure the carrots are cut into 1-inch pieces. This helps the veggies cook evenly and at the same rate.
  • Don’t Crowd the Pan: Arrange the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting.
  • Watch the Garlic: When browning the butter with garlic, keep a close eye on it to prevent it from burning, as it can quickly turn bitter. Cook it over medium heat and turn it down if the garlic starts browning too quickly.


Calories: 149kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 148mg | Potassium: 391mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8810IU | Vitamin C: 53.5mg | Calcium: 48mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Louise says:

    Just eating it now. Absolutely wonderful!!! And I am not a Brussel sprout fan

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  2. Molly says:

    Would these be ok to make a couple days ahead of time? We are heading to the in-laws for Thanksgiving and I want to bring this but can’t cook it there.

    1. Katerina Petrovska says:

      I’d say yes because we’ve had these as leftovers and they were just fine. You will need to store them in an airtight container and keep them in the fridge until you’re ready to go.