Honey Roasted Carrots and Brussels Sprouts

These Honey Roasted Rainbow Carrots and Brussels Sprouts will steal the spotlight on your holiday table. They’re roasted with honey and a delicious seasoning blend until tender and caramelized.

Looking for more carrot side dish ideas? Give my Bourbon Glazed Carrots or Brown Sugar Dill Carrots a try.

If there was ever a vegetable side dish to get more “ooohs” and “ahhhs” than the entrée, these Honey Roasted Carrots and Brussels Sprouts are it!

And, it doesn’t stop at their gorgeous presentation. They are flat out delicious and a healthy addition to any fall or winter menu.

Ingredient Notes

Rainbow Carrots

Regular orange carrots will work just fine but the stunning color contrast of rainbow carrots really makes these Honey Roasted Carrots and Brussels Sprouts a standout dish. They are typically sold in bundles of red, orange, purple, yellow and white with the frilly carrot greens intact. There is a slight difference in flavor between the colors and they are all delicious.

Brussels Sprouts

Brussels sprouts season runs from late September through late February. Look for bright green Brussels that feel hard and compact when squeezed and have tightly packed leaves. Avoid any that have yellowing, loose leaves or black spots. Smaller sprouts tend to be a bit sweeter than the great big ones.

Seasoning and Honey

The mix of chili powder, salt, and a touch of cayenne creates a seriously delicious flavor combination when combined with honey. The cayenne adds a just a bit of a kick that is offset by the sweetness of honey and the earthy, savory flavor of the chili powder. The honey also helps to caramelize the veggies a bit as they roast. This is my go-to recipe and method for a wide variety of roasted veggies. Try it with cubed sweet potatoes. Heavenly!

How to Make Honey Roasted Carrots and Brussels Sprouts

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

Prepping the Carrots and Brussels Sprouts

• Trim the woody stem end of the Brussels and remove any loose outer leaves. You want your veggies to be close to the same size so that they will cook evenly so cut any large Brussels sprouts in half. Smaller sprouts can stay whole.
• Remove and discard the carrot greens. Peel the carrots and slice them on the diagonal to be about the same size as your Brussels sprouts.

Assemble and Bake

• Spread the veggies out over a large rimmed baking sheet. Toss them with olive oil and sprinkle with chili powder, cayenne, and salt and drizzle with honey.
• Roast, stirring with a spatula every 10 minutes or so to ensure even color and cook until tender when pierced with the tip of a sharp knife. Keep a close eye on them towards the end of the cooking time to avoid overcooking.

More Fall and Winter Side Dishes

If you love these Honey Roasted Carrots with Brussels Sprouts, check out some of my other side dish recipes that are perfect for a holiday menu.

• Roasted Shaved Brussels Sprouts
• Sweet Chili Garlic Roasted Brussels Sprouts
• Apple Cabbage Salad
• Maple Pecan Roasted Brussels Sprouts
• Wild Rice Pilaf with Cranberries and Pecans
• Sweet Potato Gratin
• Cranberry Walnut Coleslaw with Shaved Brussels Sprouts

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