If you’re craving a side dish that’s bursting with vibrant colors and irresistible flavors, this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe is an absolute must-try. The natural sweetness of carrots and the earthiness of Brussels sprouts get beautifully enhanced by a touch of honey and the tangy depth of balsamic vinegar, all roasted to golden perfection. It’s a simple yet elegant way to bring wholesome veggies to your table that even your pickiest eaters will love.
Ingredients You’ll Need
For this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe, the ingredients are straightforward, but each one plays a vital role in building layers of flavor and achieving that perfect texture. From the fresh vegetables to the subtle spices, everything blends harmoniously to create a dish that’s as delightful to eat as it is to look at.
- 1 lb carrots, peeled and cut into 1-inch pieces: Fresh carrots provide a natural sweetness and vibrant color.
- 1 lb Brussels sprouts, trimmed and halved: Their slight bitterness balances perfectly with the sweetness of honey and carrots.
- 2 tablespoons olive oil: Helps the veggies roast evenly and develop a crispy, caramelized exterior.
- 1 teaspoon garlic powder: Adds an aromatic depth without overpowering the dish.
- 1/2 teaspoon onion powder: Enhances the savory flavor subtly and complements the garlic.
- 1/2 teaspoon dried thyme (or rosemary): Brings a hint of earthiness and aroma that pairs beautifully with roasted veggies.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 1 tablespoon balsamic vinegar (optional, for extra flavor): Adds a tangy richness that elevates the dish to the next level.
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness): Balances the slight bitterness of Brussels sprouts and enhances caramelization.
How to Make Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper or giving it a light grease. This simple step ensures your veggies won’t stick and will roast evenly, creating those coveted crispy edges.
Step 2: Chop the Vegetables
Peeling and cutting the carrots into 1-inch pieces allows them to cook at the same rate as the Brussels sprouts, which you’ll have trimmed and halved. This way, all the veggies finish roasting simultaneously with perfect tenderness and texture.
Step 3: Season to Perfection
In a large bowl, toss the carrots and Brussels sprouts with olive oil, making sure every piece gets a nice coating. Next, sprinkle on the garlic powder, onion powder, dried thyme, salt, and pepper, and mix again so every bite is packed with flavor. This seasoning blend brings warmth and earthiness that complements the natural sweetness of the vegetables.
Step 4: Roast Until Golden
Spread the veggies on your baking sheet in a single layer for optimal roasting. Pop them in the oven and let them cook for 25 to 30 minutes, stirring halfway through. Keep an eye out for that deep golden color and tender bite – this is when the magic happens and the veggies develop their irresistible caramelized edges.
Step 5: Add the Balsamic and Honey
During the last 5 minutes of roasting, drizzle your balsamic vinegar and honey (or maple syrup) over the vegetables. This final touch adds a luscious glaze that brings brightness and a gentle sweetness, making this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe truly unforgettable.
Step 6: Serve and Enjoy
Once perfectly roasted and glazed, remove the vegetables from the oven and serve them immediately. The contrast of sweet, tangy, and savory notes, along with the crispy-tender texture, makes for a side dish that you’ll want to reach for again and again.
How to Serve Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe
Garnishes
Sprinkle some chopped fresh parsley or a few toasted slivered almonds on top to add a burst of color and a satisfying crunch. A few crumbles of feta or goat cheese can also bring a creamy, tangy contrast that pairs beautifully with the roasted veggies.
Side Dishes
This dish shines alongside roasted chicken, grilled salmon, or even as part of a vegetarian feast. It also pairs wonderfully with quinoa or wild rice to absorb all those wonderful balsamic and honey flavors.
Creative Ways to Present
Serve your roasted carrots and Brussels sprouts as a colorful bed underneath a juicy grilled steak or toss them into a warm grain bowl with quinoa, chickpeas, and a tahini drizzle for a nutrient-packed lunch loved by all.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator where they will stay fresh for up to 3 days. The flavors only deepen with time, making for an excellent leftover treat.
Freezing
While roasting fresh brings out the best texture, you can freeze these veggies if needed. Spread them out on a baking sheet to freeze individually before transferring to a freezer bag. Keep frozen for up to 2 months and thaw in the fridge overnight before reheating.
Reheating
To reheat, pop the veggies in a hot oven at 350°F (175°C) for 10-15 minutes to revive their crispiness. Avoid microwaving if possible, as it can make them soft and soggy.
FAQs
Can I use frozen Brussels sprouts and carrots?
Yes! Just be sure to thaw and pat them dry thoroughly to avoid excess moisture, which can affect roasting and crispiness in this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe.
What if I don’t have honey or maple syrup?
If you’re out of sweeteners, you can skip them or substitute with a small amount of brown sugar or agave syrup to achieve that lovely caramelized glaze.
Can I add other spices to this recipe?
Definitely! Smoked paprika, cumin, or even a pinch of chili flakes can add exciting flavor twists to the basic seasoning in this recipe.
Is this recipe suitable for vegan diets?
Absolutely, especially if you use maple syrup instead of honey. The simple, plant-based ingredients keep this dish friendly for vegan and vegetarian diets alike.
What’s the best way to reheat leftovers?
The oven is key! Reheating in the oven at 350°F (175°C) helps maintain that crisp texture, unlike microwaving, which can leave your veggies soggy.
Final Thoughts
This Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe is one of those dishes that makes eating your veggies feel like a special occasion. The balance of flavors, the ease of preparation, and the stunning presentation mean it deserves a regular spot on your dinner table. Give it a try—you might just find your new favorite side!
Print
Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted carrots and Brussels sprouts, seasoned with garlic, thyme, and a hint of sweetness from honey or maple syrup. Perfectly caramelized and tender, these roasted vegetables make a nutritious side dish for any meal.
Ingredients
Vegetables
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (or rosemary)
- Salt and pepper to taste
Optional
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Vegetables: Peel and cut the carrots into 1-inch pieces. Trim the Brussels sprouts by removing any outer leaves and cut them in half for even cooking.
- Season Vegetables: In a large bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, onion powder, thyme, salt, and pepper, then toss again until all vegetables are well seasoned.
- Roast Vegetables: Spread the carrots and Brussels sprouts out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning, until the vegetables are golden brown and tender.
- Add Optional Sweetness: In the last 5 minutes of roasting, drizzle the vegetables with balsamic vinegar and honey or maple syrup. Toss lightly to coat and continue roasting to allow flavors to meld.
- Serve: Remove the roasted vegetables from the oven once tender and caramelized. Serve immediately to enjoy the crispy edges and deep, rich flavor.
Notes
- For a different herb flavor, substitute thyme with rosemary or sage.
- Use honey or maple syrup based on your preference; both add a nice touch of sweetness.
- Make sure to spread the vegetables in a single layer to avoid steaming and to encourage roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
