Easy and ready in under 30 minutes, these roasted Brussels sprouts and carrots are finished with a light drizzle of hot honey. The sweet carrots and earthy sprouts complement each other perfectly, making this dish an excellent side for weeknight dinners, meal prep, or special occasions.
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Why you’ll love this recipe
- A nutritious, flavorful side. Carrots and Brussels sprouts are packed with vitamins, fiber, and antioxidants. They add volume and color to a plate without adding many calories.
- Hot honey creates a beautiful finish. The glaze caramelizes during the last minutes of roasting, adding a touch of sweetness and a gentle heat. Use regular honey or maple syrup if you prefer no spice.
- Versatile pairing options. These roasted vegetables complement chicken, turkey, pork, beef, grain bowls, pastas, and salads — great for everyday meals or holiday tables.
Key ingredients and variations
- Brussels sprouts: Trim and halve the sprouts. If very large, quarter them so pieces are similar in size to the carrots for even cooking.
- Carrots: Use standard or heirloom carrots. Slice on the bias if thin, or cut into thicker rounds or batons if large. Aim for pieces that will cook through in the same time as the sprouts.
- Seasoning: Salt, black pepper, garlic powder, and onion powder are simple and effective. Feel free to swap in dried herbs or a spice blend you enjoy.
- Oil: A tablespoon or two of olive or avocado oil helps the vegetables roast and develop color.
- Hot honey: Adds sweet heat and glossy caramelization. Substitute regular honey or maple syrup to keep the dish mild.
How to make roasted Brussels sprouts and carrots
- Preheat the oven to 420°F (215°C).
- Wash and dry the Brussels sprouts and carrots.
Peel the carrots and slice them on an angle or into rounds, keeping pieces moderate in size so they roast evenly.
Trim the stem end of each sprout and halve them (or quarter large ones).
Toss the vegetables on a large baking sheet with oil, salt, pepper, garlic powder, and onion powder until evenly coated.
Spread the vegetables in a single layer with the Brussels sprouts cut side down. Roast for about 13–18 minutes, depending on size, until tender with a little resistance.
Remove the tray, drizzle the hot honey over the vegetables, toss gently, and return to the oven for another 4–6 minutes until glazed and fully cooked. Finish with chopped parsley if desired and adjust seasoning to taste.
More veggie recipes to try
- Air Fryer Delicata Squash
- Cheesy Roasted Carrots and Cauliflower
- Spaghetti Squash Pizza Casserole
- Broccoli Zucchini Soup
- Chickpea Soup
Tips and frequently asked questions
- Cut the carrots and sprouts to similar sizes so everything cooks evenly.
- Don’t overcrowd the baking sheet — roast in a single layer for the best browning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently to preserve texture.
- To make your own hot honey, stir a pinch of cayenne or red pepper flakes into honey and taste until you reach the desired heat level.
Roasted Brussels Sprouts and Carrots with Hot Honey
Equipment
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cutting board
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sharp knife
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large baking sheet
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oven
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spatula
Ingredients
- 1 pound Brussels sprouts
- 5–6 carrots
- 1½ tablespoons olive oil
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon hot honey or more to taste
- fresh chopped parsley optional
Instructions
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Preheat the oven to 420°F (215°C).
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Wash and peel the carrots. Slice on an angle or into rounds, keeping pieces moderate in size.
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Trim and halve the Brussels sprouts (quarter if very large).
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Place the vegetables on a large baking sheet. Drizzle with oil and sprinkle with salt, pepper, garlic powder, and onion powder. Toss to coat.
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Arrange in a single layer with sprouts cut side down. Roast 13–18 minutes, until tender but not mushy.
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Remove the tray, drizzle hot honey over the vegetables, toss gently, and return to the oven for another 4–6 minutes until glazed and cooked through.
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Finish with chopped parsley and extra hot honey, salt, or pepper if desired. Serve warm and enjoy!
Notes
- Cooking time will vary with oven and vegetable size. Start checking at 13 minutes for smaller pieces to avoid overcooking.
*Nutritional values are approximate and based on the ingredients listed; actual values will vary with portion sizes and optional additions.
Nutrition
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Calories: 145kcal
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Carbohydrates: 22.3 g
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Protein: 4.7 g
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Fat: 4.8 g
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Fiber: 6.6 g
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that aren’t complicated or restrictive. Based in California and born in France, I’m a mom of two, a former certified nutritionist, recipe developer, and food photographer.