This vibrant combination of sheet pan roasted carrots and brussels sprouts transforms fresh vegetables into a delicious and healthy accompaniment in just one pan.
With hardly any preparation, and hands-off cooking, you'll have a perfectly roasted side dish ready in under 30 minutes.
Why This Recipe Works
This recipe is a lifesaver for busy weeknights or when you want to minimize cleanup. While carrots are limited on Keto eating plans, they are a great option for lower carb and diabetic friendly meals.
Beginners and seasoned cooks alike will appreciate the ease and versatility of this vegetable roasting method. It works well for just about any vegetable combination that has similar roasting times.
- Effortless and Efficient: Minimal prep and a single-pan cooking method make this recipe ideal for busy weeknights or those short on time.
- Flavor Explosion: Roasting brings out the natural sweetness of the carrots and caramelizes the Brussels sprouts for a delicious side dish.
- Packed with Goodness: This dish is a nutritional powerhouse, loaded with vitamins, minerals, and fiber.
- Endless Possibilities: Easily customize the seasonings and add other vegetables for endless flavor variations.
Ingredients You'll Need
Gathering the ingredients for this recipe is a breeze! We'll be using fresh carrots and Brussels sprouts as the stars of the show, alongside a few pantry staples to bring out their delicious flavors.
Let's take a look at what you'll need to create this vibrant and low-glycemic side dish.
- Carrots and Brussels Sprouts: The stars of the show! Choose brightly colored carrots and firm Brussels sprouts for the best results.
- Olive Oil: Adds healthy fat for roasting and helps to brown the vegetables.
- Salt and Pepper: Seasoning essentials to enhance the natural flavors of the vegetables.
- Optional: Garlic cloves, fresh herbs (rosemary, thyme), or a sprinkle of brown sugar can be added for extra depth of flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Roast Carrots and Brussels Sprouts
Roasting is a fantastic way to unlock the natural sweetness of carrots and caramelize Brussels sprouts for a deeply flavorful side dish. This simple method requires minimal prep and hands-off cooking.
In just a few steps, we'll transform fresh vegetables into a colorful and satisfying accompaniment using a single sheet pan.
Prepare The Carrots and Brussels Sprouts
- Preheat the oven to 400 degrees F. Spray a sheet pan with non stick cooking spray, or lay a piece of parchment paper on it.
- Cut the washed and trimmed carrots into diagonal chunks and scatter on the sheet pan.
- Wash and trim the Brussels sprouts and scatter them on the prepared sheet pan with the carrots.
Drizzle Some Olive Oil
- Drizzle some olive oil over the Brussels sprouts and carrots. Stir the vegetables to coat with oil, and season with garlic powder, dried thyme, salt, and black pepper.
Roast Until Just Tender
- Roast in the preheated oven for 10 minutes. Remove sheet pan and turn the vegetables and roast for an additional 8 to 10 minutes, or until the vegetables are just tender and bright, or cooked the amount you prefer.
Transfer To A Serving Bowl
- Remove sheet pan from oven and transfer the carrots and Brussels sprouts to a serving dish and serve while hot. Serve immediately.
Substitutions and Variations
Here are a few delicious variations when making this roasted vegetables recipe.
- Vegetables: Feel free to experiment with other vegetables like broccoli florets, cauliflower florets, or sweet potato cubes.
- Oil: Substitute avocado oil, canola oil, or another high smoke point oil for olive oil.
- Seasonings: Get creative! Try different herbs, spices, or a sprinkle of your favorite seasoning blend.
Tips for Success
Here are a few tips for roasting vegetables on a sheet pan:
- Cut the vegetables into similar sizes for even cooking.
- Don't overcrowd the pan. This allows for proper air circulation and even browning.
- Roast the vegetables until they are tender-crisp, with slightly browned edges.
More Roasted Veggie Combos Ideas
- Mediterranean Medley: Roast zucchini, summer squash, red bell peppers, cherry tomatoes, and red onion for a summery and flavorful side dish. Season with oregano, thyme, and a squeeze of lemon juice for a taste of the Mediterranean.
- Spicy Fiesta: Roast corn, poblano peppers, red onion, and zucchini for a flavorful and slightly spicy side dish. Sprinkle with chili powder, cumin, and a squeeze of lime juice for a Mexican-inspired twist.
- Autumnal Delights: Combine butternut squash cubes, Brussels sprouts, apples, and pecans for a warm and comforting side dish perfect for fall. Season with cinnamon, nutmeg, and a drizzle of sugar-free maple syrup and a scattering of pecans for a touch of Fall's bounty.
Serving Suggestions
Serve sheet pan roasted carrots and Brussels sprouts alongside roasted chicken, fish, or a vegetarian main course. Enjoy them on their own as a light lunch or healthy snack.
Drizzle with a simple vinaigrette or your favorite sauce for an extra burst of flavor.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Storage and Reheating
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan over medium heat until warmed through.
Note: Roasted vegetables can be frozen, but the texture may be slightly softer upon reheating.
Frequently Asked Questions
Peeling the carrots is optional. If you prefer the skin, scrub them thoroughly to remove any dirt or debris.
Simply halve or quarter the Brussels sprouts depending on their size to ensure even cooking.
Combine broccoli florets, cauliflower florets, and red onion for a vibrant and flavorful roast. Drizzle with olive oil, season with Italian seasoning, and sprinkle with Parmesan cheese for a touch of Italian flair.
More Diabetes Friendly Recipes
Sheet Pan Roasted Carrots and Brussels Sprouts
Ingredients
- 1 lb Carrots fresh, peeled and trimmed
- 1 lb Brussels sprouts fresh, washed and ends trimmed
- 2 tablespoon Olive oil
- ½ teaspoon Thyme dried
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a sheet pan with non stick cooking spray, or lay a piece of parchment paper on it.
- Cut the washed and trimmed carrots into diagonal chunks and scatter on the sheet pan.1 lb Carrots
- Wash and trim the Brussels sprouts and scatter them on the prepared sheet pan with the carrots.1 lb Brussels sprouts
- Drizzle some olive oil over the Brussels sprouts and carrots. Stir the vegetables to coat with oil, and season with garlic powder, dried thyme, salt, and black pepper.2 tablespoon Olive oil, ½ teaspoon Thyme, ½ teaspoon Garlic powder, ½ teaspoon Salt, ¼ teaspoon Black pepper
- Roast in the preheated oven for 10 minutes. Remove sheet pan and turn the vegetables and roast for an additional 8 to 10 minutes, or until the vegetables are cooked the amount you prefer.
- Remove sheet pan from oven and transfer the carrots and Brussels sprouts to a serving dish and serve while hot.
Notes
- If your Brussels sprouts are really large, slice them in half so they cook evenly with the diagonally sliced carrot chunks.
- Make sure to roast the vegetables only until tender with bit of a bite to them still.
- For less crispy browned Brussels sprouts, roast them at a lower temperature for a longer period of time.
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