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Roasted Brussels sprouts and carrots are taken up a notch with a honey-soy glaze and crispy bacon, all caramelized to perfection in the oven. Sweet, savory, and smoky, this side dish is easy for weeknights yet impressive for guests.
Why This Roasted Brussels Sprouts and Carrots Recipe Works
The Glaze Is Everything: The honey soy combo gives these veggies a sticky-sweet finish that balances their natural earthy flavors.
Bacon Makes Everything Better: Crispy bacon crumbles add a smoky, salty crunch that takes this dish to the next level.
One-Pan Wonder: Minimal cleanup means you can enjoy this without spending all night scrubbing pans.
Crowd-Pleaser Alert: Even picky eaters can’t resist roasted veggies coated in honey and paired with bacon!
If you like this recipe, try our Brussels Sprouts with Balsamic or Brussels Sprouts with Cranberries.
The Ingredients
- Meat: Bacon
- Produce: Brussels sprouts, carrots, garlic
- Pantry: Olive oil
- Condiments: Honey, soy sauce
- Spices and Seasonings: Salt, pepper
Variations
Maple Roasted Brussels Sprouts and Carrots: Swap honey for maple syrup and toss in ½ cup of chopped pecans.
Sriracha Brussels Sprouts and Carrots: Add 1 tablespoon of sriracha to the glaze and garnish with sliced green onions.
Roasted Balsamic Glazed Brussels and Carrots: Replace honey with balsamic glaze, and sprinkle with crumbled goat cheese before serving.
Tips for Success
- Cut the Brussels sprouts and carrots into similar-sized pieces so they cook evenly.
- Spread the veggies in a single layer on the baking sheet for maximum caramelization. Don’t over crowd them or they will steam instead of roast.
- Add the glaze before roasting, but keep an eye on it; it can caramelize quickly at high heat.
- Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking on the sheet pan.
- Toss the veggies halfway through roasting to ensure even browning on all sides.
- Use a gluten-free soy sauce or tamari to keep the dish gluten-free
Storage
Refrigerate: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: Spread the cooled veggies in a single layer on a baking sheet and freeze until solid. Then transfer them to a resealable freezer bag, removing as much air as possible. Freeze for up to 3 months.
Reheat: Reheat in a preheated oven at 375°F for about 10-15 minutes, or until warmed through. You can also use an air fryer, reheating at 350°F for 5-7 minutes.
Brussels Sprouts and Carrots with Bacon
Brussels sprouts and carrots are bringing their A-game! Tossed in a honey soy glaze and topped with crispy bacon, this side dish is bursting with bold flavors. Roasted veggies have never tasted so good!
More Recipes to Try
- Honey sriracha Brussels
- Brussels with Parmesan and cranberries
- Brussels with balsamic
- Brussel sprout Caesar salad
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Roasted Brussel Sprouts and Carrots
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Ingredients
- 1 pound Brussels sprouts, halved
- 4 to 5 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 3 tablespoon honey
- 2 tablespoon soy sauce
- 2 garlic cloves, minced
- 6 slices thick bacon, chopped
Instructions
- Preheat the oven to 450°F
- Combine the olive oil, honey, soy sauce and minced garlic in a bowl. Toss with the Brussels sprouts and carrots. Spread on a baking sheet.
- Roast for 25 to 30 minutes or until browned and tender.
- While the vegetables are roasting, cook the bacon. Put the bacon slices in a skillet. Cook over medium heat until the bacon is crisp and golden brown. Transfer to a paper towel-lined plate.
- Transfer the Brussels and carrots to a serving bowl and toss with the bacon.
Video
Notes
- If you need to make this a gluten-free side dish, make sure to choose a gluten-free soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love roasted veggies too, but bacon even more :-)) This looks droolworthy, Dahn.
Thanks Angie!