Roasting carrots and Brussels sprouts in the oven makes them crispy on the outside, tender on the inside, and gives them a deeply caramelized flavor. Drizzled with a simple homemade lemon tahini sauce, they are irresistible! This easy, healthy side dish requires minimal ingredients and pairs perfectly with any meal.

oval plate of roasted carrots and brussels sprouts with golden serving spoons on a light striped linen towel

As a Registered Dietitian, I think the best way to make vegetables taste delicious is to roast them in the oven.

Some of my favorite vegetables to roast include roasted broccoli, roasted cauliflower, roasted beets, roasted squash, and roasted potatoes.

close up of roasted carrots and brussels sprouts

The process of roasting vegetables allows their natural sugars to caramelize, making them taste sweeter, while taking on a crispy outside and soft inside texture.

Even though roasted carrots and Brussels sprouts are delicious on their own, a generous drizzle of a simple homemade lemon tahini sauce really elevates this side dish and makes it feel more special.

This side dish recipe takes 45 minutes or less to make. It’s vegan, gluten free, nut free, and dairy free.

roasted carrots and brussels sprouts ingredients measured out

Ingredients

Here is everything you will need to make this recipe:

  • Carrots: Carrots take a bit longer to fully cook in the oven than Brussels sprouts, so you’ll start by roasting them on one sheet pan first. Whole carrots are best for this recipe, not baby carrots.
  • Brussels sprouts: Since Brussels sprouts have several layers of thin leaves, they get EXTRA crispy when roasted in the oven. Be sure to peel off and discard any outer leaves that are dirty or damaged before roasting.
  • Olive oil: Regular olive oil has a high enough smoke point for roasting at 400°F.
  • Thyme: Fresh thyme adds an herbal, slightly peppery flavor to roasted vegetables that perfectly compliments their flavors.
  • Salt: Using enough salt is essential for roasted vegetables. Salt enhances the sweet, caramelized flavor.
  • Pepper: Just a few grinds of black pepper adds a peppery punch.
  • Lemon tahini sauce: This creamy sauce is zesty, zippy, and versatile. You’ll need tahini, lemon juice, garlic powder, salt, and water to make it.

Craving more Brussels sprouts recipes? Try my maple balsamic roasted Brussels sprouts or my sauteed Brussels sprouts and mushrooms.

Kitchen equipment needed

  • Chef’s knife, 8 inch
  • Two baking half sheets
  • Mixing bowl
  • Measuring cups and spoons

Step-by-step instructions

peeled and sliced carrots on a wooden cutting board
1. Peel the carrots and slice them on the diagonal into large slices, about 1/2 inch thick.
brussels sprouts cut in half on a wooden cutting board
2. Remove woody ends from Brussels sprouts and cut them in half.
mixing bowl with carrot slices
3. In a mixing bowl, toss the carrot slices in half of the olive oil, thyme, salt, and pepper.
carrot slices on a baking sheet
4. Spread the carrot slices out on a baking sheet, being careful not to overlap any slices. Put them in the oven set for 400°F and set a timer for 10 minutes.
brussels sprouts in a mixing bowl
5. In the same mixing bowl you just used, add the Brussels sprouts. Toss them in the remaining half of the olive oil, thyme, salt, and pepper.
brussels sprouts on a baking sheet
6. Spread the Brussels sprouts on a baking sheet, turning them so they are cut side down. Once carrots have cooked for 10 minutes, add the Brussels sprouts to the oven and continue to roast everything for 20 minutes.
lemon tahini sauce in a mixing bowl with a small whisk
7. While the vegetables roast, prepare the lemon tahini sauce by whisking all the ingredients together.
trays of roasted carrots and brussels sprouts
8. Remove the roasted vegetables from the oven. Transfer them to a serving tray and drizzle with a few tablespoons of lemon tahini sauce.

Serving suggestions

This healthy side dish recipe is versatile enough to serve with any dinner! It would be delicious served with:

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat individual portions in the microwave for about 1 minute, until the vegetables are warmed through.

oval plate of roasted carrots and brussels sprouts

Brussels sprouts nutrition benefits

Brussels sprouts are super nutritious!

They are part of the cruciferous vegetable family, which also includes cabbage, broccoli, kale, and cauliflower.

These vegetables have a powerful plant compound called sulforaphane, which helps reduce inflammation.

One cup of Brussels sprouts provides:

  • 3.3 grams of dietary fiber (12% of your daily needs)
  • 3 grams of plant-based protein
  • 0.122 mg thiamin (10% of your daily needs)
  • 0.193 mg Vitamin B6 (15% of your daily needs)
  • 53.68 mg folate (13% of your daily needs)
  • 74.8 mg Vitamin C (83% of your daily needs)
  • 155.8 mcg Vitamin K (130% of your daily needs)

Carrots nutrition benefits

Carrots are a nutritious root vegetable to include in your diet.

They are rich in dietary fiber – one cup of carrots provides 13% of your daily fiber needs (3.6 grams).

Carrots are an excellent source of Vitamin A, providing 119% of your daily needs (1068.8 mcg).

The form of Vitamin A found in carrots most abundantly is beta-carotene, which has powerful antioxidant properties.

In addition to Vitamin A, carrots are a source of several other micronutrients, including:

  • Vitamin K
  • Vitamin B6
  • Vitamin C
  • Potassium

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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close up of roasted carrots and brussels sprouts

Thyme Roasted Brussels Sprouts & Carrots with Lemon Tahini Sauce

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 6
  • Category: side dish
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

Roasting carrots and Brussels sprouts in the oven makes them crispy on the outside, tender on the inside, and gives them a deeply caramelized flavor. Drizzled with a simple homemade lemon tahini sauce, they are irresistible! This easy, healthy side dish requires minimal ingredients and pairs perfectly with any meal.


Ingredients

Scale

Roasted Brussels Sprouts and Carrots

  • 1 lb carrots, peeled and sliced on the diagonal into 1/2 inch pieces
  • 1 lb Brussels sprouts, cut in half
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tbsp fresh thyme, divided
  • A few grinds of black pepper

Lemon Tahini Sauce

  • 1/2 cup tahini
  • Juice of half a lemon (about 3 tablespoons)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/3 cup cold water


Instructions

  1. Preheat the oven to 400°F.
  2. In a mixing bowl, toss the carrot slices in half of the olive oil, salt, thyme, and pepper.
  3. Transfer the carrots to a baking sheet and put them in the oven to begin roasting. Set a timer for 10 minutes.
  4. In the same mixing bowl, toss the Brussels sprouts in the remaining half of the olive oil, salt, thyme, and pepper.
  5. Spread out the Brussels sprouts on another baking sheet, turning them so they are cut side down.
  6. After the 10 minute timer is up, give the carrots a stir, and put the baking sheet with the Brussels sprouts in the oven.
  7. Continue to roast the vegetables for another 20-25 minutes, tossing the carrots again once more halfway through.
  8. While the vegetables are in the oven, prepare the tahini sauce: whisk together tahini, lemon juice, salt, and garlic powder.
  9. The tahini will seize up and become very thick. Add the cold water and whisk again to thin it out and get rid of any lumps.
  10. Once the vegetables are done roasting, they will be deeply browned and fork tender. Transfer to a serving platter using a spatula.
  11. Drizzle a few tablespoons of lemon tahini sauce all over the vegetables right before serving.

Serve warm or at room temperature.

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat individual portions in the microwave for about 1 minute, until the vegetables are warmed through.