Roasted Brussels sprouts and carrots take it up a notch drizzled with honey and sprinkled with gorgonzola cheese and cranberries. A delicious and healthy veggie side dish recipe that you'll keep coming back to time and time again.
Why you'll love these roasted Brussels sprouts and carrots
- They are perfectly roasted and have a sweet, caramelized taste just from roasting. The carrots end up caramelized and tender, while the Brussels sprouts are crispy on the outside and tender on the inside - a perfect combination.
- Honey drizzled over roasted veggies is a gamechanger. Elevates the flavor of the veggies even more.
- The gorgonzola cheese adds a rich, sharp flavor to the roasted veggies, while the cranberries provide you with a sweet finish.
- Brussels sprouts and carrots are incredibly nutritious. Brussels sprouts are rich in fiber, vitamins K, C, A, and folate. Carrots are a good source of beta-carotene and vitamin A, potassium, vitamin B6, biotin, and vitamin K.
Ingredients
This dish is minimal in ingredients, but maximizes on flavor. Here's what you'll need to make roasted Brussels sprouts and carrots:
- Brussels sprouts
- Carrots
- Olive oil
- Fresh rosemary
- Salt and pepper
- Honey
- Gorgonzola cheese
- Dried cranberries
How to make roasted Brussels sprouts and carrots
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Prep your ingredients. Rinse and dry Brussels sprouts and carrots. Trim off the ends of the Brussels sprouts and cut them in half lengthwise. Peel the carrots, trim off the ends, and slice diagonally into ½-inch thick pieces. Remove the rosemary from its stems and chop.
- In a large bowl, mix together Brussels sprouts, carrots, olive oil, rosemary, salt and pepper until well-combined.
- Spread the Brussels sprouts and carrots evenly onto a single layer onto the baking sheet. Do not overcrowd - if needed, use a second sheet pan.
- Roast for 22-28 minutes, or until the Brussels sprouts are slightly charred and crispy on the outside, and the carrots are caramelized and tender.
- Serve in a serving bowl or large platter. Drizzle honey over the roasted veggies and toss. Add gorgonzola and dried cranberries on top of the veggies. Serve immediately and enjoy!
Storage tips
Store in an airtight container in the fridge for 3-4 days. To re-heat, heat covered in a skillet over low-medium heat until hot. The cheese will get slightly melty, but who doesn't like melty cheese?
Expert tips
- To get perfectly roasted Brussels sprouts, flip them over so that they are laying cut-side down. This helps them achieve a crispy-on-the-outside, tender-on-the-inside texture.
- Don't crowd the veggies on the sheet pan! If you need to, use two sheet pans to roast the veggies (I did!). If they are crowded, they will steam rather than roast, and won't achieve the delicious caramelized flavor they get from roasting.
Variations and substitutions
This recipe is already vegetarian, gluten-free, and nut-free, but I've added a few other variations for you to make this recipe work for you:
- Make it vegan: Omit the cheese. Swap out the honey for maple syrup.
- Make it dairy-free: Omit the cheese.
- Change up the veggies! You could add or swap out different veggies for this roasted veggie dish if you prefer. Just note that some veggies have different roasting times. Veggies that take 20-30 minutes to roast would probably be best. These veggies include asparagus, bell peppers, broccoli, butternut squash, cauliflower, green beans, and zucchini.
- Instead of dried cranberries: Try dried cherries or pomegranate seeds.
What to serve with roasted Brussels sprouts and carrots
These roasted Brussels sprouts and carrots are a great side dish to serve with dinner or for the holidays. If you're serving this dish for a weeknight meal, balance it out with paprika salmon and sautéed tahini butter sweet potatoes to make it a complete meal.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More healthy veggie side dish recipes for you to try:
- Maple Roasted Carrots with Lemon Tahini Sauce
- Lemon Parmesan Shaved Brussels Sprout Salad
- Pesto Cauliflower
- Smashed Brussels Sprouts
- Honey Sriracha Brussels Sprouts
- Sautéed Sweet Potatoes with Tahini Butter
- Maple Balsamic Brussels Sprouts
Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 pound carrots, peeled and sliced on the diagonal (½-inch thick pieces)
- 2 tablespoons olive oil
- ½ tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon honey
- ¼ cup crumbled gorgonzola cheese
- 2 tablespoons dried cranberries
Instructions
- Preheat oven to 425°Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix together Brussels sprouts, carrots, olive oil, rosemary, salt and pepper.
- Spread the Brussels sprouts and carrots onto a single layer onto the baking sheet. Do not overcrowd the pan. If needed, use a second sheet pan.
- Roast for 22-28 minutes, or until the Brussels sprouts are slightly charred and crispy on the outside, and the carrots are caramelized and tender.
- Serve in a serving bowl or large platter. Drizzle honey over the roasted veggies and toss. Add gorgonzola and dried cranberries. Serve immediately.
Notes
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Chase Mazur says
Adding honey is awesome itself, but the use of the gorgonzola cheese is such a game changer here!
Michele Peterson says
These are delicious - a great twist on the usual brussel sprout side dish