Best 14 Carrots And Brussels Sprouts Recipes

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Carrots and Brussels sprouts are two vegetables that are packed with nutrients and flavor. They can be enjoyed roasted, sautéed, or steamed, and they are a great addition to salads, soups, and stews. But what is the best way to cook carrots and Brussels sprouts together? In this article, we'll explore some of the most delicious and versatile recipes for these two vegetables, so you can find the perfect one for your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

CARROTS AND BRUSSELS SPROUTS



Carrots and Brussels Sprouts image

Provided by Ian Knauer

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Vinegar     Carrot     Fall     Winter     Healthy     Brussels Sprout     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Steps:

  • Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
  • Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

GLAZED CARROTS AND BRUSSELS SPROUTS



Glazed Carrots and Brussels Sprouts image

I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!

Provided by Diane

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ⅔ pounds Brussels sprouts, trimmed
1 pound carrots, cut into 1-inch pieces
2 tablespoons butter
2 tablespoons chopped onion
1 (10.5 ounce) can condensed beef consomme (such as Campbell's®)
⅓ cup apple juice
2 tablespoons cornstarch
2 teaspoons lemon juice
1 tablespoon brown sugar
2 pinches ground cloves, or to taste

Steps:

  • Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
  • Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g

BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER



Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper image

The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless.

Provided by Christine L.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Yield 8

Number Of Ingredients 6

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

Steps:

  • Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
  • Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g

BUTTERY CARROTS AND BRUSSELS SPROUTS



Buttery Carrots and Brussels Sprouts image

-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.

Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

HONEY-LEMON BRUSSELS SPROUTS AND CARROTS



Honey-Lemon Brussels Sprouts and Carrots image

Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

3 cups (16 to 20) Brussels sprouts (12 oz)
2 1/2 cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
  • Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g

SPICY BRUSSELS SPROUTS AND CARROTS



Spicy Brussels Sprouts and Carrots image

A teacher friend, who knew I liked to try different dishes, shared this recipe with me. Guests always rave about the unique flavor of this casserole.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup fresh or frozen brussels sprouts, thawed and halved
3/4 cup sliced carrot
1/2 cup water
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon finely chopped onion
1/8 teaspoon salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 teaspoons butter, melted
Minced fresh parsley

Steps:

  • In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. , In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat., Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.

Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS



Roasted Cod with Carrots and Brussels Sprouts image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, trimmed and halved
4 carrots, halved lengthwise and cut into 1-inch pieces
2 red onions, cut into 1/2-inch wedges
3 slices bacon, chopped
2 teaspoons fresh thyme, plus 4 sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless Pacific cod fillets
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
  • Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

ROASTED CARROTS AND BRUSSELS SPROUTS



Roasted Carrots and Brussels Sprouts image

Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

  • Steam the brussels sprouts& carrots so they are about half cooked.
  • Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease an 11" x 7" baking sheet with extra virgin olive oil.
  • Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
  • Toss well, evenly coating all the vegetables with the seasonings and oil.
  • Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet.
  • Place on the middle rack in the oven and bake for 35 to 40 minutes.

CITRUS CARROTS AND BRUSSELS SPROUTS



Citrus Carrots and Brussels Sprouts image

A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly.

Provided by WiGal

Categories     Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb Brussels sprout
1 lb carrot, thinly sliced
2 tablespoons butter
1 tablespoon orange zest
1 tablespoon fresh parsley
1/2 teaspoon salt (to taste)
3 drops hot pepper sauce (to taste)

Steps:

  • After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
  • Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
  • Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE



Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce image

I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!

Provided by bad kitty 1116

Categories     Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
1 cup baby carrots, halved (lengthwise)
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Steps:

  • Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  • Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS



Lasagna With Roasted Brussels Sprouts and Carrots image

A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

3/4 pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; I get about 3 slices out of a small brussels sprout, 4 out of a larger one)
1/2 pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
8 ounces ricotta cheese
1 egg
1 tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2 1/3 to 2 1/2 cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
  • Lightly oil a rectangular baking dish.
  • Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
  • Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams

CARROTS AND BRUSSELS SPROUTS



CARROTS AND BRUSSELS SPROUTS image

Categories     Vegetable     Side     Sauté     Thanksgiving     Healthy

Yield 6

Number Of Ingredients 6

2 tablespoons chopped scallion, green & white parts
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Steps:

  • Cook green onion in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes. Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste. Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.

Tips:

  • Choose the freshest vegetables possible. Fresh carrots and Brussels sprouts will have a sweeter flavor and a crisper texture.
  • Wash the vegetables thoroughly before cooking. This will remove any dirt or debris.
  • Trim the ends of the carrots and Brussels sprouts. This will help them cook evenly.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Use a variety of cooking methods. Carrots and Brussels sprouts can be roasted, sautéed, steamed, or grilled.
  • Season the vegetables generously. Salt, pepper, and garlic powder are all good choices.
  • Serve the vegetables immediately. This will help them retain their flavor and nutrients.

Conclusion:

Carrots and Brussels sprouts are two healthy and delicious vegetables that can be enjoyed in a variety of ways. With a little creativity, you can create dishes that are both flavorful and nutritious. Try experimenting with different cooking methods and seasonings to find your favorite way to enjoy these vegetables.

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