Roasted Brussel Sprouts & Carrots with Dried Cherries

These roasted brussel sprouts and carrots are the side dish that turns brussel sprout haters into believers. They get tossed in balsamic, garlic, and a little cane syrup (or maple), roasted until the edges are dark and caramelized, and then finished with a handful of dried cherries for a tart little surprise in every bite. Once you try them this way, there’s no going back.

Roasting is the secret to getting picky eaters to eat their vegetables, so don’t stop here! Our Roasted Asparagus with Lemon and Garlic and Garlic Parmesan Roasted Cauliflower are every bit as easy and every bit as good.

Jump to:

• What’s cane syrup?
• Ingredients Needed
• How to Make Roasted Brussel Sprouts and Carrots
• Sara’s Expert Tips
• Variations
• What to Serve with Roasted Brussel Sprouts and Carrots
• Storage Information
• Recipe FAQs
• 📖 Recipe
• Hot Side Dishes

If your only memory of brussel sprouts is a soggy, gray pile on your plate that you had to finish before you could leave the table… I get it. But roasted brussel sprouts are nothing like the boiled ones you remember from your childhood. Roasting brings out an earthy, almost nutty flavor that will make fans out of even those who swear they don’t like brussel sprouts.

And then there are the carrots. They caramelize right along with the sprouts, and the balsamic and syrup cook down into a glaze that coats every single piece. Then the cherries go in at the end and, well, I could eat the whole pan standing at the stove. Not that I’ve done that. (I’ve done that.)

I love this as a fall side dish for any night of the week. It goes with pretty much anything you’d make for dinner, and it looks so good on a Thanksgiving table that nobody will believe how easy it was.

What’s cane syrup?

Now, when you look at the recipe and see cane syrup, don’t panic. Every year between Christmas and New Year’s, our family gets together to press sugar cane and cook the juice down into syrup. It’s one of my favorite traditions, and it’s a perfect example of how Southern food has changed and stayed the same over the generations.

But I promise I’m not going to send you on a wild goose chase for a bottle of homemade syrup. Maple syrup works great in its place, and I’ll give you a few other options below.

Ingredients Needed

• Brussel Sprouts - Grab firm, bright green ones with tight leaves. If you can find sprouts that are close to the same size, even better. They’ll cook more evenly.
• Carrots - I use regular whole carrots so I can cut them on the diagonal into pieces about 1 to 2 inches long. Baby carrots will work in a pinch, but they don’t brown quite as well.
• Balsamic Vinegar - No need to get fancy here. Whatever balsamic you’ve got in the pantry is fine.
• Olive Oil - Just enough to help everything brown.
• Cane Syrup - I use the syrup from our family’s cane grinding, but maple syrup is the closest substitute. Local honey is great too, and molasses works if you like a deeper, bolder flavor.
• Garlic - Fresh is best, but I won’t tell anyone if you use the jarred stuff.
• Dried Thyme - It’s so good with balsamic and roasted veggies. If you have fresh thyme on hand, use about 1½ teaspoons instead.
• Dried Cherries - These are the secret weapon. They go in after roasting and add a tart, chewy bite that makes this so much more than your average pan of roasted vegetables.

How to Make Roasted Brussel Sprouts and Carrots

1. Prep your veggies. Trim the stem ends off the brussel sprouts, pull off any loose outer leaves, and cut them in half. Peel the carrots and cut them on the diagonal into 1 to 2 inch pieces.
2. Mix up the glaze. Whisk the balsamic, olive oil, cane syrup, garlic, thyme, salt, and pepper together in a big bowl.
3. Toss and spread. Throw the sprouts and carrots in the bowl and toss until everything is coated. Spread them out on a lined baking sheet with the sprouts cut side down.
4. Roast. Bake at 400°F for 25 to 30 minutes, giving them a stir halfway through.
5. Add the cherries. Pour everything into a serving bowl, stir in the dried cherries, and dig in!

Sara’s Expert Tips

• Cut the carrots on the diagonal into 1 to 2 inch pieces. That keeps them close in size to the halved sprouts so everything finishes at the same time. Nobody wants crunchy carrots next to mushy sprouts.
• Toss everything in a bowl instead of right on the pan. It’s one more dish to wash, but it’s the best way to get every piece coated so they brown evenly.
• Don’t crowd the pan! If the veggies are piled on top of each other, they’ll steam instead of roast. Grab a second pan if you need to.
• Check them with a fork at 25 minutes. Brussel sprouts come in all sizes, and the big ones might need a few extra minutes.
• Line your pan with parchment paper. That glaze gets sticky, and after-dinner you will be so grateful.

Variations

• Swap the fruit. Dried cranberries are a great stand-in for the cherries, especially at Thanksgiving.
• Add pecans. Toss in a handful of toasted pecans at the end for some crunch. We’re in Georgia, after all.
• Add bacon. Because when has bacon ever made anything worse? Crumble a few cooked slices over the top before serving.
• Add cheese. A sprinkle of crumbled goat cheese or feta is a tangy, creamy contrast to the glaze.
• Change up the herbs. Rosemary or sage both work in place of the thyme.
• Add more veggies. Butternut squash or sweet potatoes cut about the same size as the carrots can go right on the same pan.

What to Serve with Roasted Brussel Sprouts and Carrots

Honestly, just about anything. On a weeknight, I love them next to roast chicken, blackened pork chops, or grilled pork tenderloin. On Thanksgiving or Christmas, they’re a colorful break from all the Southern casseroles and go great with slow cooker turkey breast or smoked ham.

Storage Information

Keep leftover roasted brussel sprouts and carrots in an airtight container in the fridge for up to 3 days.

To reheat, spread them out on a baking sheet and pop them in a 400°F oven for 5 to 10 minutes. That brings back some of those browned edges. The microwave works too, but they’ll be softer. They’re also good at room temperature, so feel free to toss leftovers into a salad for lunch.

Hosting Thanksgiving? You can trim and cut the veggies and mix up the glaze a day ahead, then toss and roast right before dinner. You can also roast them completely the day before and reheat them in the oven. One less thing to worry about on the big day!

Recipe FAQs

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