Reliable Brussels sprouts and carrots come down to three things. Dry surfaces, matched cut sizes, and enough space on the pan or in the air fryer basket. Do those well, and you get browned edges with sweet,t tender centers without guessing.
The prep rules that matter most
1) Match the cut size
- Brussels sprouts: halve medium sprouts, quarter very large ones
- Carrots: cut into pieces about the same thickness as the sprouts, around 2 to 3 cm chunks or batons
If carrots are thicker, cut them smaller. Carrots take longer than sprouts when the pieces are big.
2) Dry before oil
Water on the surface creates steam and delays browning. Pat dry after washing.
3) Roast in a single layer
Crowding makes vegetables steam. Use two pans if needed.
4) Use enough oil to coat, not drown
A thin glossy coat helps heat transfer and browning.
5) Flip once
One flip gives you browning without breaking the sprouts apart.
1) Classic Roasted Brussels Sprouts and Carrots at 400°F
Why this works
High heat browns natural sugars. Carrots turn sweet and nutty. Brussels sprouts lose their harsh bite and gain gentle char. A hot sheet pan helps you roast instead of steaming.
Recipe Card
Yield 4 to 6
Prep 10 minutes
Cook 25 to 35 minutes
Oven 400°F or 204°C
Ingredients
- Brussels sprouts trimmed and halved, 700 to 900 grams
- Carrots, peeled and cut into bite-sized pieces, 450 to 600 grams
- Olive oil, 3 to 4 tablespoons
- Fine salt 1 to 1.5 teaspoons
- Black pepper 0.5 to 1 teaspoon
- Garlic: 2 cloves minced or 1 teaspoon garlic powder
Instructions
- Heat oven to 400°F. Place a large sheet pan inside while it heats.
- Pat vegetables dry. Toss with olive oil, salt, pepper, and garlic until evenly glossy.
- Spread on the hot pan in one layer with sprouts cut sides down.
- Roast 20 minutes. Flip and toss so new surfaces touch the pan.
- Roast 5 to 15 minutes more until carrots are tender and sprouts have browned edges.
- Taste and adjust salt. Serve hot. Save loose sprout leaves since they crisp like chips.
Make ahead
Roast up to 1 day ahead. Reheat on a sheet pan at 425°F for 6 to 10 minutes to bring back crisp edges.
Easy swaps
- Add lemon juice at the end for brightness
- Add Parmesan in the last 3 minutes for a savory finish
2) Garlic Butter Brussels Sprouts and Carrots
Why this works
Butter carries flavor and helps with browning. Garlic blooms in warm fat and coats every bite. This is a fast weeknight version when you cut the pieces small.
Recipe Card
Yield 4 to 6
Prep 10 minutes
Cook 12 to 15 minutes if pieces are small, up to 30 minutes if larger
Oven 375°F or 190°C
Ingredients
- Brussels sprouts trimmed and halved, 700 to 900 grams
- Small carrots, halved lengthwise or cut into small chunks, 450 to 600 grams
- Unsalted butter, 4 tablespoons melted
- Minced garlic 1 tablespoon
- All-purpose seasoning 1 to 2 teaspoons
- Salt and pepper to taste
Instructions
- Heat oven to 375°F. Line a sheet pan with parchment.
- Mix melted butter with garlic. Toss vegetables with half the garlic butter and seasoning.
- Spread in one layer. Roast 12 to 15 minutes.
- Toss with the remaining garlic butter. Roast until tender and lightly crisp.
- Season to taste and serve.
Tips
- If your seasoning has salt, taste before adding more
- Finish with chopped parsley or chili flakes
3) Balsamic Orange Honey Glazed Brussels Sprouts, Carrots, and Parsnips
Why this works
Roast first to build deep flavor, then glaze while hot so it clings. Orange brightens. Balsamic glaze adds fruity tang. Honey rounds everything out.
Recipe Card
Yield 6
Prep 15 minutes
Cook 35 minutes
Oven 400°F or 204°C
Ingredients
For roasting
- Brussels sprouts trimmed and halved, 700 grams
- Carrots, peeled and cut into small pieces, 350 grams
- Parsnips, peeled and cut small, 350 grams
- Olive oil 3 tablespoons
- Kosher salt 1.5 teaspoons
- Black pepper 1 teaspoon
For glaze
- Orange zest from half an orange
- Orange juice from half an orange, about 2 to 3 tablespoons
- Balsamic glaze 3 tablespoons
- Honey 2 teaspoons
Instructions
- Heat oven to 400°F. Toss vegetables with olive oil, salt, and pepper.
- Roast in one layer about 35 minutes until browned and tender.
- Move hot vegetables to a bowl. Add orange zest and juice.
- Drizzle balsamic glaze and honey. Toss until glossy.
- Taste and adjust salt or glaze balance. Serve warm.
Make ahead
Roast vegetables earlier in the day. Glaze right before serving, then warm 5 minutes at 400°F.
Swap
If you only have regular balsamic, simmer it gently until syrupy, then measure.
4) Air Fryer Brussels Sprouts and Carrots in 8 to 10 Minutes
Why this works
Fast circulating heat dries the surface quickly for browning while keeping the centers tender. The key is not crowding.
Recipe Card
Yield 3 to 4
Prep 8 minutes
Cook 8 to 10 minutes
Air fryer 375 to 400°F or 190 to 200°C
Ingredients
- Brussels sprouts trimmed and halved, 450 grams
- Carrots, peeled and cut into small pieces, 300 grams
- Coconut oil, 2 tablespoons, or olive oil
- Fine salt 0.5 to 1 teaspoon
- Black pepper 0.5 teaspoon
- Garlic powder 0.5 teaspoon
- Onion powder 0.5 teaspoon
Instructions
- Rinse quickly and pat very dry.
- Toss with oil, salt, pepper, garlic powder, and onion powder.
- Preheat the air fryer if your model requires it.
- Cook in a single layer for 8 to 10 minutes, shaking halfway.
- Check at 8 minutes. Cook until tender centers and browned edges. Serve right away.
Tip
For bigger batches, cook in rounds. Crowding steals crispness.
5) Holiday Pairing: Cranberry Mostarda Brussels Sprouts with Bacon and Glazed Carrots on Curry Turmeric Yogurt
This is a platter-style combo that feels festive without being fussy. Sweet tart mostarda plus smoky bacon on the sprouts, then spicy sweet glazed carrots over cool yogurt.
Why this works
Sear the sprouts first for crust, then finish in the oven. Mostarda adds bright, sweet tart heat. Carrots get tender from a quick blanch, then pick up a glossy chili, cumin, and honey glaze. Yogurt balances everything.
Recipe Card
Yield 6 to 8 total
Prep 30 minutes active plus chilling time for mostarda
Cook about 25 minutes for sprouts, plus 15 minutes for carrots
Oven 400°F for sprouts, 425°F for carrots
Cranberry Mostarda
Ingredients
- Lemon zest from 1 lemon
- Lemon segments and juice from the same lemon
- Granulated sugar 1 cup
- Cranberries 1 to 1.5 cups fresh or thawed
- Prunes 0.5 to 1 cup chopped
- Madeira wine, a generous splash
- Mustard seeds 2 tablespoons
- Mustard powder 3 tablespoons
- Red wine vinegar 0.25 cup
- Pinch of salt
Instructions
- Pulse lemon zest with sugar until fine.
- Add lemon segments and juice and blend.
- Pulse cranberries and prunes to a coarse puree. Combine with lemon sugar mix.
- Stir in Madeira, salt, mustard seeds, mustard powder, and vinegar.
- Chill at least 6 hours or overnight.
Sprouts with Bacon
Ingredients
- Brussels sprouts trimmed and halved, 900 grams
- Thick-cut bacon, 120 to 150 grams chopped
- Olive oil 1 to 2 tablespoons
- Salt and pepper
Instructions
- Cook bacon in a skillet until crisp. Reserve bacon; leave 1 to 2 tablespoons of fat in the pan.
- Add sprouts, cut side down. Sear 3 to 4 minutes until browned. Season.
- Finish in a 400°F oven for 10 to 15 minutes until tender.
- Toss hot sprouts with a few spoonfuls of mostarda and crisp bacon.
Curry Turmeric Yogurt and Glazed Carrots
Ingredients
Yogurt
- Plain yogurt 1 cup
- Yellow curry powder 1 to 1.5 teaspoons
- Turmeric 0.5 to 1 teaspoon
- Salt
Carrots
- Carrots, peeled 600 grams, cut into medium batons
- Malt vinegar 0.25 cup
- Dried ancho chilies 2 chopped
- Garlic 2 cloves thinly sliced
- Cumin seeds 1 teaspoon
- Honey, 1 to 2 tablespoons
- Salt
Instructions
- Mix yogurt with curry powder, turmeric, and salt. Chill.
- Blanch carrots in salted boiling water for 3 minutes. Drain well.
- Simmer vinegar with chilies, garlic, cumin, honey, and salt for 7 to 8 minutes until glossy.
- Toss carrots in glaze, spread on a sheet pan, and roast at 425°F for 6 to 7 minutes.
- Spread yogurt on a platter and pile carrots on top. Spoon any extra glaze over.
Make ahead
Mostarda and yogurt can be made one day ahead. Carrots can be blanched earlier in the day, then glazed and roasted right before serving.
Quick serving ideas
- Weeknights: classic roast or air fryer version with chicken or tofu bowls
- Holiday platters: balsamic orange honey medley, or the mostarda bacon sprouts with yogurt carrots
- Meal prep: roast, chill, then reheat hot and crisp right before dinner