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Dinner recipe · from the recipe book

Smoky Paprika Roasted Brussels Sprouts and Carrots

Crisp-edged, caramelized Brussels sprouts and sweet carrots roasted with smoked paprika and garlic, finished with a honey-balsamic glaze and toasted almonds for crunch.

Smoky Paprika Roasted Brussels Sprouts and Carrots

Ingredients

  • 5 cups450 gBrussels sproutstrimmed and halved
  • 4 medium240 gCarrotspeeled and cut into 1/2-inch coins on the diagonal
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp20 gBalsamic vinegar
  • 1½ tsp10 gHoney
  • 3 tbsp whole25 gAlmondsroughly chopped

Steps

  1. Preheat the oven to 425°F (220°C) and set a rack in the upper-middle position.
  2. While the oven heats, trim and halve the Brussels sprouts and slice the carrots.
  3. In a large bowl, toss the Brussels sprouts and carrots with the olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.
  4. Spread the vegetables on a large sheet pan in a single layer, turning the Brussels sprouts cut side down.
  5. Roast for 20 minutes, then stir and roast 8 to 10 minutes more, until the sprouts are deeply browned and the carrots are tender.
  6. While the vegetables roast, whisk the balsamic vinegar and honey together in a small bowl.
  7. Scatter the almonds on the sheet pan for the last 4 minutes of roasting to toast them.
  8. Drizzle the honey-balsamic mixture over the hot vegetables, toss on the pan, and serve warm.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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