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Crispy, browned roasted carrots and brussel sprouts, garnished with fresh thyme on a platter.
Stephanie Hofer

Caramelized Roasted Carrots and Brussel Sprouts

This simple, yet flavorful recipe is a crowd-pleaser! Roasted to perfection, the sweet and savory combination of carrots and Brussels sprouts is elevated with fresh herbs and a splash of olive oil. It's the perfect side dish for any occasion, and it's so easy to make, even weeknight dinners will be a breeze.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 56
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. carrots peeled and sliced
  • 1 lb. brussel sprouts trimmed, washed and halved
  • 4 tsp. olive oil
  • 1 tsp. white sugar
  • 1/2 tsp. dried thyime or 1 1/2 tsp. of fresh thyme
  • 1/4 tsp. salt
  • freshly ground black pepper to taste

Equipment

  • sheet pan

Method
 

  1. Preheat oven to 425°.
  2. Prepare carrots and brussel sprouts. Peel carrots and cut in thick slices about 1/4-1/2" thick. Wash and trim brussel sprouts and cut in half.
  3. Place vegetables in a large bowl, add olive oil, thyme, sugar, salt and pepper. Toss to coat.
  4. Place seasoned carrots and brussel sprouts on a baking sheet, with the halved brussel sprouts cut side down and cover with foil.
  5. Roast in 425° oven covered for 20 minutes. Uncover and roast for an additional 25 minutes. Serve hot.

Notes

While this recipe is best with fresh brussel sprouts, a 1 lb. package of frozen may be used.
For added flavor garnish with crumbled bacon.
Keep carrots uniform in size, so smaller pieces won't overcook.