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.

Carrots and brussels sprouts in a serving bowl with bacon.

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

Brussels sprouts and carrot slices in a serving bowl with bacon.

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

A white bowl filled with sliced brussels sprouts and carrots with bacon.

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!

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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

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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 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.