If you are craving a vegetable side dish that truly sings with flavor, then this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe is exactly what you need. The combination of naturally sweet carrots and slightly bitter Brussels sprouts, perfectly roasted to crisp-tender perfection, then kissed with the rich tang of balsamic vinegar and the gentle sweetness of honey, creates a harmony of flavors that is irresistible. This dish is simple, elegant, and versatile, making it a standout for weeknight dinners or holiday feasts alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the careful selection of ingredients that bring out the best in each vegetable. Every item on this list plays a crucial role, from the fresh produce to the seasonings that enhance and balance the flavors perfectly.
- Carrots (1 lb): Peeled and cut into 1-inch pieces to ensure even roasting and a lovely tender bite.
- Brussels sprouts (1 lb): Trimmed and halved so they cook quickly and develop crisp caramelized edges.
- Olive oil (2 tablespoons): Helps the vegetables roast to a beautiful golden brown while adding subtle richness.
- Garlic powder (1 teaspoon): Offers a mild, savory depth without overwhelming the dish.
- Onion powder (1/2 teaspoon): Adds a gentle, sweet aroma that complements the garlic and herbs.
- Dried thyme (1/2 teaspoon): You can swap with rosemary if you prefer a more piney, fragrant note.
- Salt and pepper: Essential for seasoning, bringing out the natural flavor of the vegetables.
- Balsamic vinegar (1 tablespoon, optional): Adds a tangy sweetness that enhances caramelization and brightens the dish.
- Honey or maple syrup (1 tablespoon, optional): Introduces a delicate sweetness that harmonizes beautifully with the balsamic’s acidity.
How to Make Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Having the oven fully hot ensures the vegetables start roasting immediately, which helps them become tender inside and beautifully caramelized outside. Line a large baking sheet with parchment paper or lightly grease it for an easy cleanup and to prevent sticking.
Step 2: Prepare the Vegetables
Peel your carrots and cut them into uniform 1-inch pieces. This size is perfect for roasting evenly without drying out. Trim the Brussels sprouts by removing any tough or yellow outer leaves, then cut them in half through the stem to expose more surface area for roasting, resulting in crispy, golden edges.
Step 3: Toss the Vegetables
Place the prepared carrots and Brussels sprouts in a large mixing bowl. Drizzle generously with olive oil, then sprinkle on garlic powder, onion powder, dried thyme, salt, and pepper. Toss everything thoroughly so each piece is coated with oil and seasoning for maximum flavor and a lovely roasted texture.
Step 4: Roast the Vegetables
Spread the mixed vegetables in a single layer on your prepared baking sheet. Avoid crowding the pan so they roast rather than steam. Pop the tray into your preheated oven and roast for 25 to 30 minutes. Remember to stir them halfway through to promote even browning and delicious crispiness.
Step 5: Add the Balsamic and Honey Glaze
In the last 5 minutes of roasting, drizzle the vegetables with the optional balsamic vinegar and honey or maple syrup. This finishing touch adds a glossy sheen and a complex sweet-tangy flavor burst that makes this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe so memorable. Return to the oven to let the glaze caramelize slightly before removing.
Step 6: Serve Immediately
Once the vegetables are tender and beautifully caramelized, transfer them to a serving dish and enjoy warm. The contrast between crispy edges and tender centers is simply delightful, bringing out the very best of this healthy, flavorful dish.
How to Serve Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe
Garnishes
To elevate this dish further, consider garnishing with fresh herbs such as chopped parsley or thyme. For a bit of added crunch and a nutty contrast, sprinkle toasted sliced almonds or pecans on top. A light grating of Parmesan cheese can also add a savory, creamy twist that pairs beautifully with the balsamic and honey glaze.
Side Dishes
This roasted vegetable medley shines alongside a variety of mains. Pair it with herb-roasted chicken for a comforting meal, serve it next to seared salmon for an elegant dinner, or add it as a vibrant side to your favorite grain bowl. It also complements festive spreads, making it a fantastic addition to holiday meals.
Creative Ways to Present
For a fun twist, try tossing the roasted carrots and Brussels sprouts into a warm pasta salad or fold them into a quinoa bowl with crumbled goat cheese and dried cranberries. Present them in a rustic wooden bowl for casual dinners or arrange them neatly on a large platter with microgreens for an eye-catching party dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a perfect quick side to enjoy later in the week.
Freezing
While freezing roasted vegetables can sometimes alter their texture, you can freeze leftovers if needed. Allow the dish to cool completely, then place it in a freezer-safe container or bag. Use within 1 to 2 months for best flavor. Thaw overnight in the fridge before reheating.
Reheating
To reheat, spread the vegetables on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes to revive their crispy edges. Avoid the microwave if possible, as it can make the vegetables soggy. This way, you’ll enjoy almost as good a texture as freshly roasted.
FAQs
Can I use fresh herbs instead of dried thyme?
Absolutely! Fresh thyme or rosemary can be added during step 3. Use about twice the amount of fresh herbs as dried to maintain the right balance of flavor.
Is it necessary to use balsamic vinegar and honey?
They are optional but highly recommended as they add a wonderful depth and sweetness that complements the natural flavors of the veggies wonderfully.
Can I roast these vegetables together with other root vegetables?
Yes! Just make sure to cut all vegetables into similar sizes for even cooking. You might need to adjust roasting time depending on the denser vegetables you add.
What if I don’t have onion or garlic powder?
Fresh garlic or onion can be finely minced and tossed with the vegetables. Just be aware that fresh garlic roasts faster and can burn if not watched carefully.
How can I make this recipe vegan?
This recipe is naturally vegan when you choose maple syrup instead of honey. The rest of the ingredients are plant-based, making it perfect for vegan and vegetarian diets.
Final Thoughts
If you are looking for a vegetable dish that’s bursting with flavor, easy to prepare, and absolutely satisfying, you really can’t go wrong with this Roasted Carrots and Brussels Sprouts with Balsamic and Honey Recipe. It’s become one of my favorite go-to recipes for both simple dinners and special occasions, and I hope it will become a cherished recipe in your kitchen too. So grab those fresh veggies and let the oven do the magic—it’s going to be delicious!
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: Gluten Free
Description
This Roasted Carrots and Brussels Sprouts recipe offers a simple yet flavorful way to enjoy these nutritious vegetables. Tossed in olive oil and seasoned with garlic powder, onion powder, thyme, salt, and pepper, the vegetables are roasted to golden perfection with optional hints of balsamic vinegar and sweet honey or maple syrup for a delicious caramelized touch.
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 Flavor Enhancers
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Prepare the vegetables: Peel and cut the carrots into 1-inch pieces. Trim the Brussels sprouts by removing any outer leaves and then cut them in half to ensure even roasting.
- Toss the vegetables: In a large mixing bowl, combine the carrots and Brussels sprouts. Drizzle with olive oil and toss to coat evenly. Sprinkle the garlic powder, onion powder, dried thyme, salt, and pepper over them, and toss again until all the vegetables are well seasoned.
- Roast the vegetables: Spread the seasoned carrots and Brussels sprouts out on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown with crispy edges.
- Add finishing touches: Optional but recommended, during the last 5 minutes of roasting, drizzle the vegetables with balsamic vinegar and honey or maple syrup. This step adds a wonderful depth of flavor and a hint of sweetness that caramelizes beautifully.
- Serve: Remove the roasted vegetables from the oven once tender and caramelized, and serve immediately. Enjoy the contrast of textures and the robust, savory-sweet flavors.
Notes
- For even cooking, make sure the vegetables are spread out in a single layer on the baking sheet.
- You can substitute dried rosemary for thyme for a slightly different herbal flavor.
- Using honey or maple syrup is optional but enhances the caramelization process for a richer taste.
- Try adding a sprinkle of freshly chopped parsley or a squeeze of fresh lemon juice before serving for added freshness.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
