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Crispy Maple Glazed Carrots and Brussel Sprouts

Crispy Maple Glazed Carrots and Brussel Sprouts Bliss

Enjoy these Crispy Maple Glazed Carrots and Brussel Sprouts, a delightful side dish that's quick to prepare and irresistibly flavorful.
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Course: Side Dishes
Keyword: Brussel Sprouts, Crispy Maple Glazed Carrots, Festive Side, maple glaze, Roasted Vegetables, vegetable side dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 150kcal

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.

Notes

For best results, ensure the vegetables are dry before coating them in glaze and always use a preheated baking sheet.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 200mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 60mg | Calcium: 4mg | Iron: 4mg