Roasted Carrots and Brussels Sprouts

My husband brought home 5 pounds of baby carrots from our weekly farm pick-up. Can you visualize home many carrots are in a 5 pound bag? It’s a lot of carrots. We love carrots, raw and cooked, but there was no way our family could consume all of these raw. We needed an easy recipe to cook up a bunch of these. Enter, roasting! Always a simple way to cook a large quantity of fresh veggies, and bring out their natural sweetness and flavor. Neither of my children complained about having to finish these veggies on their dinner plate. A sprinkling of kosher salt complements the natural sweetness of the carrots, and with the brussels, they make a lovely pair.

Roasted Carrots and Brussels Sprouts

A simple and beautiful vegan side dish. Kosher salt complements the natural sweetness of the carrots; freshly ground black pepper and red pepper flakes add a hint of spice; and Brussels sprouts are lovely paired with the colorful carrots. Using avocado oil creates nicely crisped veggies.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Vegan
Keyword: Brussels Sprouts, carrots, vegetables
Servings: 8
Calories: 41kcal
Author: planfulcook


  • 2 tbsp avocado oil
  • 1/2 lime juiced
  • 1 tsp fresh ginger minced
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 pinch red pepper flakes
  • 1 lb carrots chopped
  • 1/2 lb Brussels sprouts quartered


  • Preheat your oven to 450 degrees F. Prep the carrots and Brussels sprouts. Cut the carrots to be nearly equal in size to the Brussels.
  • In a large bowl, whisk the avocado oil with lime juice, fresh minced ginger, Kosher salt and freshly ground black pepper, and red pepper flakes. 
  • Toss the carrots and Brussels sprouts with the dressing in the bowl, and then spoon onto a baking sheet. Roast the vegetables until tender and golden brown, 25-30 minutes. 

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