Roasted Carrots and Brussels Sprouts

These Roasted Carrots and Brussels Sprouts are made with nin ingredients in 30 minutes. Serve with as a side at Christmas.

These vegetables make the perfect Christmas side dish. With just a few simple ingredients, you'll be savoring this delicious, firm, and fresh dish in no time! Customize by adding your favorite veggies or doubling the recipe to share the joy.

You may also enjoy these Easy Honey Roasted Parsnips,

Why This Recipe Works

• These vegetables are savory and cooked to perfection.
• You only need ten ingredients to make it.
• Seasoned with easy-to-find ingredients that you probably already have in your cupboard.
• Serve it on your Christmas menu with Best Christmas Turkey, Cheesy Mashed Potatoes, Roasted Crispy Potatoes, Cheesy Scalloped Potatoes, Simple Beef Brisket Joint and more.

Roasted Carrots and Brussels Sprouts Ingredients

See the recipe card for full information on ingredients and quantities.

• Carrots: Wash, peel and remove the stem before prep.
• Parsnips: Wash, peel and remove the stem before seasoning.
• Brussels sprouts: Wash and remove the stem.
• Thyme: Use thyme sprigs or dried thym.
• Vinegar: Use white, acv or balsamic vinegar.
• Garlic cloves: Use fresh garlic for the best flavor. If you don't have fresh garlic, you can use powder instead.

Tips and Substitutions

• Christmas Dinner: I roasted the vegetables in a separate tray. However, you can add the vegetables to the turkey tray while it roasts for 30 minutes.
• Make ahead: These delicious Christmas vegetables can be made on Christmas day or ahead of time. If you make them ahead of time, refrigerate them in an airtight container and reheat them in the microwave or oven before serving.
• Timings: For the best results, roast these vegetables for an appropriate amount of time at the correct temperature. For this recipe, I roasted the vegetables at 200C for 30 minutes.
• Add-ins: This recipe is versatile as you can add your favorite veggies. Some popular additions include sweet potatoes and cauliflower. For extra sweetness, drizzle honey or maple syrup on top.

How to Make Roasted Carrots and Brussels Sprouts

1. Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with parchment paper.
2. Wash and peel carrots and parsnips. Chop them and set aside.
3. Then, wash Brussels sprouts and slice in half.
4. Add all of the vegetables to a large bowl. Season with salt to taste, pepper to taste, thyme, vinegar, and a splash of vegetable oil, and mix.
5. Place vegetables the lined tray, add rosemary sprigs and garlic cloves then bake for 30 minutes.

Recipe FAQs

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