Print

Crispy Maple Glazed Carrots and Brussels Sprouts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful side dish featuring crispy roasted carrots and Brussels sprouts glazed with sweet maple syrup, perfect for cooler months.

Ingredients

Scale
  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 1 lb (450 g) carrots, peeled and cut into 1/2-inch thick diagonals
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp balsamic vinegar (or apple cider vinegar)
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 1/2 tbsp unsalted butter (optional)
  • 1/4 cup chopped toasted pecans or walnuts (optional topping)
  • 2 tbsp dried cranberries or pomegranate arils (optional topping)
  • 1–2 tsp finely chopped fresh thyme or rosemary (plus extra for garnish)
  • Flaky sea salt, to finish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and place a large baking sheet in the oven.
  2. Trim the tough stem ends from the Brussels sprouts and halve them. Cut carrots on a diagonal into 1/2-inch thick pieces.
  3. Pat the vegetables very dry with a kitchen towel to remove moisture.
  4. Whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic, salt, pepper, smoked paprika, red pepper flakes, and herbs to make the glaze.
  5. Add the Brussels sprouts and carrots to the glaze and toss until evenly coated.
  6. Carefully remove the hot baking sheet from the oven and spread the vegetables in a single layer.
  7. Roast for 15 minutes without stirring, then stir or flip and continue roasting for another 10-15 minutes until tender and caramelized.
  8. Optional: Melt butter and drizzle it over the vegetables for added richness.
  9. Transfer the roasted vegetables to a serving dish and sprinkle with nuts, cranberries, and garnish with extra herbs.
  10. Serve warm as a side dish for various meals.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or a hot oven for best results.

Nutrition

Find it online: https://recypez.com/crispy-maple-glazed-carrots-and-brussel-sprouts/

Scroll to Top