Best 10 Brussels Sprouts With Carrots Recipes

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In this multifaceted culinary exploration, we present a delectable array of Brussels sprouts and carrot recipes that cater to diverse palates and cooking preferences. From the classic roasted Brussels sprouts with carrots, where caramelized edges and tender-crisp interiors harmonize perfectly, to the tantalizing Brussels sprouts and carrot stir-fry, where vibrant colors and Asian-inspired flavors dance on your taste buds, each recipe promises a unique gastronomic experience.

For those who relish the simplicity of roasted vegetables, our recipe for roasted Brussels sprouts with carrots and bacon offers a delightful twist with the addition of crispy bacon bits, adding a smoky and savory dimension to the dish. If you seek a lighter and healthier option, our air fryer Brussels sprouts and carrots recipe delivers a guilt-free indulgence, showcasing the natural sweetness of the vegetables while achieving a perfectly crispy texture.

For a delightful twist on a classic side dish, our Brussels sprouts and carrot gratin beckons with its creamy and cheesy goodness. Layers of thinly sliced Brussels sprouts and carrots are enveloped in a rich and flavorful sauce, topped with a golden-brown crust that adds a satisfying crunch.

And for those who crave a quick and easy weeknight meal, our Brussels sprouts and carrot pasta recipe comes to the rescue. This one-pot dish combines the goodness of Brussels sprouts and carrots with the comforting embrace of pasta, creating a flavorful and satisfying meal in minutes.

No matter your culinary inclinations, our comprehensive collection of Brussels sprouts and carrot recipes offers something for every palate and occasion. Prepare to embark on a journey of culinary delight as you explore these diverse and delectable dishes.

Here are our top 10 tried and tested recipes!

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.

ROASTED BRUSSELS SPROUTS AND CARROTS



Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint 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 CARROTS



Brussels Sprouts and Carrots image

Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.

Provided by drhousespcatcher

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups onions, chopped
2 garlic cloves, finely chopped
1 lb Brussels sprout, trim and fine chopped
1 large carrot, fine chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt & freshly ground black pepper

Steps:

  • Pam a skillet.
  • Cook the onions and garlic in a skillet over medium heat until softened.
  • Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
  • Then add the bell pepper, salt, and pepper, and saute an additional minute.

Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4

BRUSSELS SPROUTS WITH CARROTS



Brussels Sprouts With Carrots image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound Brussels sprouts
1 baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Bring enough water to a boil to cover the sprouts and carrots when they are added.
  • Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
  • Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams

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.

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.

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

BRUSSEL SPROUTS WITH CARROTS



Brussel Sprouts With Carrots image

Make and share this Brussel Sprouts With Carrots recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb Brussels sprout
1 lb carrot, baby snack size
1 cup water
2 tablespoons butter
2 tablespoons shallots
1/4 teaspoon cumin
1 teaspoon pepper
2 tablespoons parsley
1 tablespoon lemon juice

Steps:

  • Boil brussel sprouts and baby carrots together.
  • Cook 10 minutes until veggies are as tender as you like.
  • Melt butter in skillet; add shallots; brown; add cumin and pepper.
  • Drain veggies and add to saute pan; cook until a little browned.
  • Sprinkle on parsley and lemon juice.

Nutrition Facts : Calories 96.9, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 104.4, Carbohydrate 13.7, Fiber 4.2, Sugar 5, Protein 2.9

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

Tips:

  • Choose firm and vibrant Brussels sprouts. Avoid any sprouts that are yellowing or have wilted leaves.
  • Trim the Brussels sprouts. Cut off the stem end and any discolored outer leaves.
  • Steam or boil the Brussels sprouts until tender. You can also roast them in the oven, but be sure to toss them with oil first.
  • Slice the carrots thinly. You can use a knife, a mandoline, or a food processor.
  • Sauté the carrots in butter or oil until softened.
  • Add the Brussels sprouts and cook until heated through.
  • Season with salt, pepper, and other desired seasonings.
  • Serve immediately.

Conclusion:

Brussels sprouts and carrots are a delicious and nutritious side dish that can be enjoyed all year round. They are a good source of vitamins, minerals, and fiber. This simple recipe is a great way to prepare these vegetables and is sure to please everyone at the table.

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