Roasted Brussels Sprouts and Carrots
Nov 06, 2017, Updated Nov 20, 2023
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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!
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.
Ingredients
- 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.
- Preheat oven to 400°F.
- Arrange carrots and Brussels sprouts in a single layer on a baking sheet.
- Melt butter with garlic in a skillet, cooking until lightly browned.
- Pour the browned butter over the vegetables, season with salt and pepper, and stir to combine.
- Roast for 30 to 35 minutes until veggies are tender.
- 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.
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
- Oven Roasted Brussels Sprouts with Honey Balsamic Glaze
- Honey Garlic Butter Roasted Carrots
- Garlic Butter Roasted Carrots
- Creamy Cheesy Brussels Sprouts with Bacon Recipe
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Garlic Brown Butter Roasted Brussels Sprouts and Carrots
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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.
I’m wondering if you put the browned butter on before you cook the veggies, does it have a tendency to burn? I’m wondering the because the butter will be cooked well first then in the oven for at least a half hour(I usually roast my veggies a bit longer).
I would like to know if it is possible to use frozen brussel sprouts in this recipe. Do you think it would be necessaary to defrost them first?
I would say to first defrost only because of the water that they will release… it will water-down the flavors.
This looks really flavorful! Perfect to try this weekend!
This is the perfect winter side dish! I love those veggies!
Roasted veggies are the best! It’s the perfect side to any dinner!
Looks so delicious and healthy! I have to put this on my menu!
This looks like the next side dish Iโm going to be trying at our house! Garlic brown butter?! Yes please!
These veggies looks delicious! Definitely have to make them!
Looking at your pictures is making my stomach growl!! Yum!!
I made this and added inn butter nut squash cubes and celery. Went Well with my Thanksgiving Ham. There is also an option to do a balsamic glaze instead.