As I unwrapped a beautiful bundle of vibrant carrots and Brussels sprouts from my shopping bag, I felt a surge of inspiration for something special. That’s when I decided to create these Crispy Maple Glazed Carrots and Brussels Sprouts, a side dish that’s not only a feast for the eyes but also incredibly quick to whip up. With just a handful of simple ingredients, this recipe transforms humble veggies into a roasted delight that’s both savory and sweet. Imagine serving this stunning dish as a companion to your favorite meat or centerpiece for a festive gathering! Plus, the combo of roasting and a drizzle of maple syrup means you'll get a heavenly caramelized finish that even non-vegetable lovers can’t resist. Curious to dive into this delicious journey? Let’s get cooking!
Why Are These Carrots and Sprouts Special?
Unforgettable Flavor: The combination of maple syrup and balsamic vinegar creates an irresistible sweet and tangy glaze that elevates the natural earthiness of the vegetables.
Easy Preparation: With just a few simple steps, you can transform these veggies into a show-stopping side dish that's perfect for both everyday meals and festive occasions.
Versatile Dish: These Crispy Maple Glazed Carrots and Brussels Sprouts pair beautifully with roasted meats and can easily stand alone as a hearty vegetarian option, making them a crowd-pleaser for any gathering.
Time-Saving Delight: Ready in just 45 minutes, this recipe is perfect for those who want to enjoy homemade flavor without spending hours in the kitchen.
Tasty Variations: Sprinkle in your favorite nuts or dried fruits for added texture and flavor—options like toasted pecans or dried cranberries make for great toppings!
Crispy Maple Glazed Carrots and Brussel Sprouts Ingredients
For the Roasted Vegetables
• Brussels sprouts – 1 lb (450 g), trimmed and halved; roasting brings out their nuttiness.
• Carrots – 1 lb (450 g), peeled and cut into ½-inch thick diagonals for even cooking.
For the Glaze
• Olive oil – 3 tbsp; this helps achieve that golden caramelization on your veggies.
• Pure maple syrup – 3 tbsp; adds a delightful sweetness that makes these carrots and sprouts shine.
• Balsamic vinegar – 1 ½ tbsp; the tanginess perfectly balances the sweetness of the maple syrup.
• Dijon mustard – 2 tsp; gives a subtle kick and depth of flavor to the glaze.
• Garlic – 2 cloves, minced; infuses a savory aroma that enhances the overall dish.
• Kosher salt – 1 tsp, plus more to taste; essential for enhancing the flavors of your ingredients.
• Black pepper – ½ tsp; fresh grinding adds a nice warmth to the dish.
• Smoked paprika – ½ teaspoon (optional); introduces a subtle smoky flavor that’s completely optional.
• Red pepper flakes – ¼ teaspoon (optional); a pinch elevates this dish with a gentle heat.
Optional Additions
• Unsalted butter – 1 ½ tbsp; drizzling it over the veggies after roasting adds richness and depth.
• Chopped toasted pecans or walnuts – ¼ cup; lends a delightful crunch and nutty flavor as a topping.
• Dried cranberries or pomegranate arils – 2 tbsp; provide a sweet and tart burst in every bite.
• Fresh thyme or rosemary – 1-2 tsp, finely chopped (plus extra for garnish); adds a fragrant herbal touch that brightens the dish.
• Flaky sea salt – to finish (optional); a sprinkle enhances everything with a gourmet touch.
Step‑by‑Step Instructions for Crispy Maple Glazed Carrots and Brussel Sprouts
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). While the oven is heating, place a large, heavy baking sheet or roasting pan inside to warm up. This step is crucial for achieving that crispy texture when you add the vegetables later.
Step 2: Prepare the Vegetables
Trim the tough stem ends of the Brussels sprouts and slice each in half through the stem for even cooking. Next, peel the carrots and cut them into ½-inch thick diagonals or batons. Having uniform sizes ensures that the Crispy Maple Glazed Carrots and Brussels Sprouts cook evenly during roasting.
Step 3: Dry the Veggies
Pat the halved Brussels sprouts and carrot pieces dry using a kitchen towel or paper towels. This step is essential for preventing them from steaming in the oven, helping you achieve that beautifully caramelized exterior.
Step 4: Make the Glaze
In a large mixing bowl, whisk together olive oil, pure maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika, red pepper flakes, and your choice of chopped fresh thyme or rosemary. Taste the glaze and feel free to adjust the seasonings to suit your palate before moving on.
Step 5: Coat the Vegetables
Add the dried Brussels sprouts and carrots to your glaze mixture. Toss gently until every piece is evenly coated with the delicious glaze, ensuring each bite of your Crispy Maple Glazed Carrots and Brussels Sprouts is packed with flavor.
Step 6: Arrange for Roasting
Carefully remove the preheated baking sheet from the oven—be cautious of the heat! Spread the glazed vegetables in a single, even layer on the hot sheet, ensuring the flat cut sides of the Brussels sprouts are facing down to promote even browning.
Step 7: Roast the Vegetables
Roast the vegetables in your hot oven for 15 minutes without stirring. This will allow a golden crust to form. After that time, stir or flip the veggies to ensure they cook evenly. Continue roasting for an additional 10-15 minutes until they are tender and beautifully caramelized.
Step 8: Add Butter for Richness
(Optional) If you desire an extra touch of richness, melt butter in a small saucepan until it begins to turn nutty. Drizzle this melted butter over the hot vegetables right after they come out of the oven, enhancing the flavor profile of your dish.
Step 9: Serve and Garnish
Transfer your beautifully roasted Crispy Maple Glazed Carrots and Brussels Sprouts to a serving dish. Top with toasted pecans or walnuts, dried cranberries or pomegranate arils for a pop of color, and garnish with extra fresh thyme or rosemary. A light sprinkle of flaky sea salt will finish off this stunning dish perfectly.
Step 10: Enjoy!
Serve your vibrant creation warm, as a delightful side for roasted meats, a festive centerpiece, or as part of a hearty vegetarian spread. The combination of flavors and textures will surely impress family and friends alike!
Make Ahead Options
These Crispy Maple Glazed Carrots and Brussels Sprouts are perfect for meal prep enthusiasts! You can chop the Brussels sprouts and carrots up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh. Additionally, the glaze can be prepared ahead of time—just mix it up and refrigerate it until you're ready to use it. When you're ready to serve, toss the veggies with the glaze, roast them as directed, and you’ll enjoy the same delicious flavor with minimal effort. This forward-thinking approach saves time on busy weeknights, allowing you to savor homemade comfort food without the rush!
Expert Tips for Crispy Maple Glazed Carrots and Brussel Sprouts
Pat Dry: Ensure the vegetables are completely dry before coating them in the glaze. This prevents steaming and promotes caramelization.
Hot Pan: Always use a preheated baking sheet. The heat helps create that crispy texture on the Brussels sprouts and carrots.
Even Cuts: Cut the veggies into uniform pieces for consistent cooking. This way, you avoid having some pieces overcooked while others remain crunchy.
Glaze Adjustments: Feel free to tweak the glaze ingredients—it’s all about your personal taste! Don’t hesitate to add more honey or balsamic for a stronger flavor.
Rest Them: Allow the roasted vegetables to sit for a few minutes before serving; this helps them stay warm and lets the flavors meld beautifully!
Crispy Maple Glazed Carrots and Brussel Sprouts Variations
Feel free to explore your creativity and tweak this recipe to make it uniquely yours while introducing exciting flavors and textures!
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Vegan Delight: Replace butter with a drizzle of olive oil after roasting for a completely plant-based option.
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Extra Crunch: Add a handful of toasted almonds for an irresistible crunch that enhances every bite.
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Sweet & Spicy: Incorporate diced jalapeños into the glaze to amp up the heat for those who enjoy a spicy kick. It creates a perfect contrast with the sweetness of the maple syrup.
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Herb Infusion: Swap thyme or rosemary for fresh oregano; it adds a delightful twist and a fresh, vibrant flavor to the dish.
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Citrus Zing: Squeeze some fresh lemon juice over the roasted veggies right before serving. This brightens the flavors and gives an exciting zing!
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Savory Twist: Mix in caramelized onions while roasting; their sweetness will beautifully complement the maple glaze and elevate the dish.
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Nutty Flavor: Use pecans or walnuts and toast them in the oven before adding to the finished dish for enhanced nuttiness and crunch.
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Dried Fruit Fusion: Try adding golden raisins or dried figs in place of cranberries for a deliciously different flavor combination, offering bites of sweetness throughout!
How to Store and Freeze Crispy Maple Glazed Carrots and Brussel Sprouts
Fridge: Store any leftover Crispy Maple Glazed Carrots and Brussels Sprouts in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Freezer: If you’d like to freeze them, let the veggies cool completely. Then, spread them in a single layer on a baking sheet to freeze for 1-2 hours before transferring to a freezer-safe bag; they can last for up to 3 months.
Reheating: To reheat, simply place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crisp again.
Tip: For the best flavor, enjoy these roasted veggies fresh, as the texture may soften upon freezing.
What to Serve with Crispy Maple Glazed Carrots and Brussel Sprouts
Elevate your mealtime experience with these vibrant, flavorful veggies that complement a variety of dishes beautifully.
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Savory Roast Chicken: The tender, juicy flavors of roast chicken harmonize with the sweet caramelization of the carrots and sprouts for a comforting meal.
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Fluffy Quinoa: A nutty and fluffy quinoa bowl provides a wholesome base, enhancing the flavor palette with its earthy tones and chewy texture.
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Herbed Couscous: Light and delicate, herbed couscous adds a refreshing element that pairs well with the richness of the maple glaze.
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Creamy Mashed Potatoes: Their creamy texture offers a wonderful contrast and balance to the crispy vegetables, creating a comforting duo on the plate.
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Garlic Butter Shrimp: Succulent shrimp sauted in garlic butter introduces a delightful seafood twist that complements the sweetness of the maple glaze.
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Spinach Salad: A fresh spinach salad with a lemon vinaigrette brightens the meal, offering a crisp and refreshing contrast to the roasted veggies.
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Merlot or Pinot Noir: A glass of full-bodied red wine will amplify the flavors of your dish, celebrating the sweet and earthy notes beautifully.
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Vanilla Ice Cream: For dessert, a scoop of vanilla ice cream drizzled with a touch of warm caramel is the perfect sweet finale to your meal!
Crispy Maple Glazed Carrots and Brussel Sprouts Recipe FAQs
How do I choose the best Brussels sprouts and carrots?
Absolutely! Look for Brussels sprouts that are tightly packed and bright green, avoiding any yellow leaves or dark spots. For carrots, select ones that are firm and vibrant in color, avoiding any that feel soft or have blemishes.
What’s the best way to store leftovers?
After enjoying your Crispy Maple Glazed Carrots and Brussels Sprouts, store leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days. Be sure to let them cool completely before sealing for the best results.
Can I freeze the roasted vegetables?
Yes, you can! To freeze, allow the crispy vegetables to cool completely. Then, spread them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag, where they'll be good for up to 3 months. Just remember, for optimal flavor and texture, fresh is always best!
What if my carrots or Brussels sprouts don’t get crispy?
Very! If your veggies aren’t crispy, a few things might be at play. First, ensure they are thoroughly dried before coating them in the glaze. Additionally, check if you’re using a hot enough pan—preheating is crucial. If they steam instead of roast, they won’t achieve that golden, crispy finish. Always space them out on the baking sheet to allow air circulation!
Can I make this recipe gluten-free or vegan-friendly?
Of course! This Crispy Maple Glazed Carrots and Brussels Sprouts recipe is naturally gluten-free. To make it vegan, simply omit the optional butter and ensure the maple syrup is pure. If you're concerned about allergies, double-check your Dijon mustard, as some brands may contain gluten or additional ingredients.
Is this dish safe for pets?
Not really! While carrots can be a safe treat for dogs in small quantities, Brussels sprouts may cause gas. It’s best to avoid sharing these roasted vegetables with your pets due to seasonings like garlic and spices that are harmful to them. Always consult your vet if unsure!
Crispy Maple Glazed Carrots and Brussel Sprouts Bliss
Equipment
- Oven
- Baking Sheet
- Mixing bowl
- Saucepan
Ingredients
For the Roasted Vegetables
- 1 lb Brussels sprouts trimmed and halved
- 1 lb Carrots peeled and cut into ½-inch thick diagonals
For the Glaze
- 3 tablespoon Olive oil for caramelization
- 3 tablespoon Pure maple syrup for sweetness
- 1.5 tablespoon Balsamic vinegar for tanginess
- 2 teaspoon Dijon mustard for depth of flavor
- 2 cloves Garlic minced
- 1 teaspoon Kosher salt plus more to taste
- 0.5 teaspoon Black pepper freshly ground
- 0.5 teaspoon Smoked paprika optional
- 0.25 teaspoon Red pepper flakes optional
Optional Additions
- 1.5 tablespoon Unsalted butter for richness
- 0.25 cup Chopped toasted pecans or walnuts for crunch
- 2 tablespoon Dried cranberries or pomegranate arils for sweetness
- 1-2 teaspoon Fresh thyme or rosemary finely chopped
- Flaky sea salt to finish (optional)
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 425°F (220°C) with a large baking sheet or roasting pan inside.
- Trim the Brussels sprouts and slice each in half. Peel and cut the carrots into ½-inch thick diagonals.
- Pat the Brussels sprouts and carrots dry using paper towels.
- Whisk together the olive oil, pure maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika, and red pepper flakes in a large mixing bowl.
- Add the Brussels sprouts and carrots to the glaze mixture and toss until evenly coated.
- Spread the glazed vegetables in a single layer on the preheated baking sheet.
- Roast without stirring for 15 minutes. Then, stir or flip and roast for an additional 10-15 minutes until tender and caramelized.
- Optional: Drizzle melted butter over the hot vegetables after roasting.
- Serve topped with toasted nuts, dried fruits, and garnish with fresh herbs and flaky sea salt.
- Enjoy warm as a side dish or centerpiece.
