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blue serving tray with roasted brussels sprouts and carrots with striped cloth and serving utensil
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5 from 12 votes

Roasted Brussels Sprouts and Carrots

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizers and Snacks, Side Dish
Cuisine: American
Keyword: brussels sprouts, roasted carrots
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 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


  • 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.


Store in an airtight container in the fridge for 3-4 days.