After trying these roasted Brussels sprouts and carrots, you may never want to eat them any other way. Sweet carrots roasted with savory Brussels in a honey and soy glaze give them a perfect, caramelized texture.

Roasted Brussels Sprouts with carrots and bacon in a bowl.

But wait- there’s extra goodness to this side that you won’t want to miss! Finish up this dish by tossing those veggies with crisp, salty bacon for alllll the best flavors– a side dish that will get as much attention as the main course!

Sheet Pan Veggies with Garlic and Bacon

Transform your ordinary veggies into an extraordinary side dish with this easy tray bake.

Featuring a combination of earthy Brussels sprouts and carrots, this dish is a symphony of flavors and textures. Roasting brings out all the flavors in the vegetables, and the garlic, honey (or maple), and soy sauce bring it home.

The addition of crispy, golden brown bacon adds a savory depth that ties everything together beautifully. The vegetables only take a few minutes to prepare and cleanup is a breeze since you roast everything in one pan.

Why We Love this Easy Roasted Brussels Sprouts and Carrots Recipe

These Brussels sprouts and carrots are an easy side dish that go with pretty much any main course of your choice! I love roasted vegetables because they’re low-maintenance – hardly any prep work or clean-up, and I’m A-OKAY with that!

Ease aside, here are a few other reasons why we love this one:

Sweet and salty, with the best flavor combination that’s enhanced by the chopped bacon
Ready to enjoy in less than 30 minutes
A one-pan side dish that requires minimal effort

A serving bowl of roasted Brussel sprouts and carrots.

How to Roast Brussels Sprouts and Carrots

Let’s make these! You’ll be oh so happy you did.

It’s a quick process, and I’ll outline the key steps here, but we’ve also included all the details you’ll need in the printable instructions (scroll down to the bottom of this page):

Preheat the oven to 450°F.
In a bowl, combine the olive oil, honey, soy sauce and minced garlic. Toss the mixture with the Brussels sprouts and carrots and spread it all out on a baking sheet.
Roast the veggies for 25 to 30 minutes or until browned and tender (during that time, cook the bacon in a skillet until it’s crisp).
Allow the bacon to cool on a paper towel-lined plate, then chop it into bite-sized pieces.
Transfer the roasted Brussels sprouts and carrots to a serving bowl and toss with the chopped bacon. If you want to take it up a notch, top with roasted nuts such as almonds, cashews, or pecans.

You can replace the oil with melted butter and use maple syrup or brown sugar for sweetness. We did not include salt because the soy sauce adds plenty of saltiness. However, you can add a pinch of Kosher salt if you prefer.

the trick to perfectly-roasted Brussels sprouts!

In the past, we’ve dived deep into all the tricks to roasting Brussels sprouts (you can take a look at our Brussels Sprouts with Balsamic and our festive Brussels Sprouts with Parmesan and Cranberries) but I’ll summarize the highlights:

Choose small Brussels sprouts, about 1-1/2 inches in diameter, because they will be more tender and sweet than the larger ones
For a dark caramelization, roast the Brussels sprouts on a bare sheet pan, cut side down
Don’t crowd the sheet pan or the sprouts will steam and not roast
Use a HOT oven – we roast these veggies at 450°F
If you can smell the Brussels sprouts roasting, you’ll know they’re overcooked

roasted brussel sprouts and carrots in a serving bowl.

This might just be my favorite way to eat Brussels sprouts and carrots and it makes a great holiday dish. The carrots and bacon with the sweet/savory glaze is like a flavor party you hope will never end!

Add these vegetables to your list of favorite side dishes, and get it on that dinner rotation, FAST!

Happy eating, friends! Enjoy.

More Recipes You Will Love

Our Baked Brie in Bread Bowl is one of those appetizers you will absolutely fill up on! And how could you not? Creamy baked Brie with garlic and herbs and served with sourdough dippers? You’ll be set ’til dessert.

Our chicken and dumpling casserole is a great one pot dinner that you can make in advance and warm up in the oven when it is time to eat.

Love bacon? Love blue cheese? This salad’s got your name on it. Our Bacon and Blue Cheese Salad is a mix of bold flavors on a crisp, lettuce wedge. It’s impressive yet easy to prepare!

Need a dessert for tonight’s dinner? Chocolate Cake with Chocolate Buttercream is a classic! An easy, adaptable recipe that is perfect for those bad days, special days, and all the days in between.

For More Brussel Sprout Recipes

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Roasted Brussel Sprouts and Carrots

These roasted Brussel sprouts and carrots are a simple and delicious side dish for any meal. Sweet carrots and savory Brussels sprouts combine with salty bacon, soy, and honey.

4.62 from 13 votes

Print Pin Video Save

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 159kcal

Author: Dahn Boquist

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 to 8 thick slices of 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.