Sheetpan Balsamic Roasted Brussel Sprouts and Carrots are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best maple balsamic roasted vegetables ever!
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Roasted brussels sprouts and carrots together just speak volumes about holidays to me.
Have you started thinking about holiday gatherings yet?
I always have to have some crispy parsnips and/or brussel sprouts with maple flavoring because the flavor is unbeatable.
These balsamic roasted brussels sprouts and carrots are great for both Thanksgiving and Christmas.
Why You’ll Love Roasted Brussels Sprouts and Carrots
- Easy and Quick – Can you cook brussels sprouts and carrots together? Absolutely! Save yourself time by increasing flavor with this seamless pairing. You could also add in cauliflower, air fryer green beans, or squash.
- Delicious sauce – The maple balsamic sauce makes these oven roasted brussels sprouts and carrots undeniable.
- Made on a sheet pan– Because these veggies are oven roasted on a sheet pan, that frees you up to make some other food, clean up, etc. Plus, a sheet pan with a sheet of parchment paper is easy to clean, so save yourself time there!
- Vegan – No matter who you’re entertaining or what type of diet you follow, most people will be able to enjoy this vegan brussel sprouts and carrots recipe. So versatile!
Ingredients for Vegan Roasted Carrots and Brussels Sprouts
Depending on the veggies you use, choose autumn veggies that are high in starch so they can better absorb the flavor, like squash or sweetpotatoes.
Here we’ve used:
- brussels sprouts
For the maple balsamic roasted vegetables sauce I prefer, I use
- olive oil (or avocado oil if you’re turning up the heat in your oven)
- maple syrup
- balsamic vinegar
- sea salt and black pepper
- diced rosemary
Brussel sprouts with maple syrup and balsamic are always a game-changer, and anything made on a sheet pan is an excellent time saving strategy.
These individual parchment paper strips save time too!
How to Roast Carrots and Brussel Sprouts in the Oven
This may seem obvious, because don’t we all know how to make roasted vegetables?
But, sometimes there can be confusion when it comes to different vegetable roasting times.
Since these are the best roasted carrots and brussels sprouts ever, I had to make them easy.
You’re simply going to combine everything in a bowl, add the sauce, mix and pour them on your sheetpan!
My one must-have for equipment is that I like using these individual parchment papers to make cleanup easier.
I’m all about efficiency, especially when you’re sharing a kitchen with others doing the holiday cooking.
When I first made these, I was kind of having a Thanksgiving identity crisis because we were set to be in South Africa during Thanksgiving.
And while that Thanksgiving was one to remember forever, it was not traditional. I missed my roasted carrots and brussels sprouts!
The food was exceptional, but there’s something to be said about the traditional oven roasted brussel sprouts and carrots with balsamic that you can make in your own kitchen.
I think you’ll soon agree that these holiday vegan roasted vegetables need to be on your table.
What To Pair With Roasted Vegetables with Brussels Sprouts
The perfect sweet-savory glaze with the maple roasted veggies that make it the perfect roasted fall vegetable dish.
Plus, a little tartness from the cranberries. So many flavors but so much goodness.
I love the color and flavors that roasted veggies with brussel sprouts can bring to side dishes, so here are my favorite pairings:
- mashed potatoes
- instant pot sweet potato casserole
- crispy roast parsnips
- other roasted veggies
- rolls with cranberry strawberry chia sauce
- Vegetarian Spaghetti Stuffed Squash Boats.
- A grain salad, like this Butternut Squash, Beet and Barley Salad
- Quinoa Chocolate Chip Apple Crumble – the best healthy dessert!
I hope you’ll give these easy vegan roasted vegetables a shot and do the same.
Can you use frozen brussels sprouts?
I find frozen brussels sprouts get a bit watery, which is not preferred in this recipe. Therefore, I prefer to use fresh brussels sprouts for an extra crunch.
Fresh brussel sprouts with maple syrup and balsamic will better hold that liquid in!
How long does it take to make roasted carrots and brussel sprouts?
One great thing about these veggies is that they’re all set in just under 30 minutes. This tip about roasting frozen vegetables from The Kitchn does recommend turning the heat up more and even warming the baking sheet beforehand.
It is recommended to use a high heat cooking oil (like avocado oil) to prevent oxidation. Essentially, using a cooking oil above its smoke point means it can break down nutrients and create free radicals, which is no bueno in your food!
Since these are a bit sweeter, kids will probably actually enjoy them! The sweet and tart balance is delicious. With kids, especially if you’re serving them these for the first time, just make sure to pair it with a familiar food that they like and you know they’ll eat. I wrote about this in my post on intuitive eating for kids. If you don’t need these to be vegan, you can sprinkle on some parmesan cheese (kids love “sprinkles” and toppings) or have a fun dipping sauce (maybe more maple/balsamic glaze) that they can control.
More Healthy Sheet Pan Recipes
- Sheet Pan Honey Garlic Shrimp and Veggies
- Alaska Halibut with Avocado Tomato Salsa
- Sheet Pan Chicken Sausage and Veggies
- Loaded Sweet Potato Nachos
- Sheet Pan Salmon and Broccoli
- 5-6 large carrots, cut in 1 ½ inch thick slices
- 1 pound brussel sprouts, halved
- 1 cup cranberries
- 3 tbsp olive or avocado oil
- 1/4 cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 11/2 tsp rosemary, diced (about 1 sprig)
- Preheat oven to 425 degrees.
- Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
- In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
- Place vegetables on large baking sheet and pour mixture over them.
- Roast for 25-30 minutes, or until vegetables turn brown and tender
Switch in any veggies you choose! Maple roasted carrots and parsnips are another favorite.
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Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 697mgCarbohydrates: 34gFiber: 7gSugar: 19gProtein: 4g
Do you have any Thanksgiving traditions?