As I stood in my kitchen, the sweet aroma of maple syrup blending with roasted vegetables filled the air, and it hit me: this Crispy Maple Glazed Carrots and Brussels Sprouts recipe was going to be a game-changer. It transformed simple ingredients into a colorful side dish that not only looks stunning on the plate but also delivers a delightful balance of flavors. With its quick prep time, you’ll find it’s the perfect solution for busy weeknights or when entertaining guests. Plus, the irresistible crispness of the Brussels sprouts combined with the sweetness of the maple glaze makes it a sure crowd-pleaser. Are you ready to elevate your vegetable game and tantalize your taste buds? Let’s dive in!
Why are crispy vegetables so irresistible?
Bold, Flavorful: The combination of maple syrup and balsamic vinegar creates a sweet-savory glaze that perfectly complements the caramelized Brussels sprouts and tender carrots.
Quick & Easy: With just 15 minutes of prep time and 30 minutes of cooking, you can whip up this delicious side dish with minimal effort.
Crowd-Pleasing: This recipe is a guaranteed hit at any gathering, making it perfect for barbecues, holiday dinners, or casual weeknight meals.
Versatile Ingredients: Feel free to customize with your favorite nuts or herbs, like thyme or rosemary, based on what you have on hand.
Nutty Optional: The addition of toasted pecans or walnuts adds a delightful crunch that contrasts beautifully with the soft vegetables.
Elevate your meals with these Crispy Maple Glazed Carrots and Brussels Sprouts—perfect for anyone looking to step away from fast food!
Crispy Maple Glazed Carrots and Brussels Sprouts Ingredients
For the Vegetables
• Brussels sprouts – 1 lb (450 g), trimmed and halved for even roasting.
• Carrots – 1 lb (450 g), peeled and cut into ½-inch thick diagonals or batons for a beautiful presentation.
For the Glaze
• Olive oil – 3 tbsp, providing a rich base for the vegetables.
• Pure maple syrup – 3 tbsp, adding a sweet depth to the dish.
• Balsamic vinegar – 1 ½ tbsp, or substitute with apple cider vinegar for a lighter tang.
• Dijon mustard – 2 tsp, for a zesty kick that enhances the flavors.
• Garlic – 2 cloves, minced to infuse every bite with aromatic goodness.
• Kosher salt – 1 tsp, plus more to taste for seasoning balance.
• Freshly ground black pepper – ½ tsp, adding a hint of warmth.
• Smoked paprika (optional) – ½ tsp, offering a subtle smokiness.
• Red pepper flakes (optional) – ¼ tsp, for a touch of heat.
For Finishing Touches
• Unsalted butter (optional) – 1 ½ tbsp, for a rich finish if desired.
• Chopped toasted pecans or walnuts (optional topping) – ¼ cup, providing crunch and nutty flavor.
• Dried cranberries or pomegranate arils (optional topping) – 2 tbsp, adding a pop of sweetness and color.
• Fresh thyme or rosemary – 1-2 teaspoon finely chopped, plus extra for garnish to brighten the dish.
• Flaky sea salt (optional) – a pinch to elevate the flavor just before serving.
Get ready to enjoy these Crispy Maple Glazed Carrots and Brussels Sprouts, the perfect blend of sweet and savory!
Step‑by‑Step Instructions for Crispy Maple Glazed Carrots and Brussels Sprouts
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C), placing a large, heavy baking sheet inside to heat as well. This crucial step helps achieve that coveted crispy texture. While the oven warms up, gather your fresh Brussels sprouts and carrots to start the preparation process.
Step 2: Prepare the Brussels Sprouts
Trim the tough stem ends of the Brussels sprouts and remove any discolored outer leaves. Halve each sprout vertically through the stem for even roasting. You should see their vibrant green insides ready to soak up the delicious flavors of the glaze.
Step 3: Slice the Carrots
Peel the carrots, then slice them diagonally into ½-inch thick pieces or cut them into batons that match the size of the halved Brussels sprouts. This uniformity ensures that both vegetables cook evenly, leading to perfect, delectable bites in your Crispy Maple Glazed Carrots and Brussels Sprouts.
Step 4: Dry the Vegetables
Using a kitchen towel or paper towels, pat the Brussels sprouts and carrots very dry. Removing excess moisture is key to getting them intensely crispy during roasting. Once dried, your vegetables will be primed for that lovely maple glaze.
Step 5: Make the Glaze
In a large mixing bowl, whisk together the olive oil, pure maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika, and optional red pepper flakes. Aim for a smooth consistency that combines all the wonderful flavors, creating the perfect coating for your vegetables.
Step 6: Taste and Adjust
Before adding your vegetables, taste the glaze and adjust the seasoning as needed. The balance of sweet and savory should sing—don’t hesitate to add a pinch of salt or a dash more maple syrup to suit your palate. This step is crucial for the ultimate flavor in your Crispy Maple Glazed Carrots and Brussels Sprouts.
Step 7: Coat the Vegetables
Add the dry Brussels sprouts and sliced carrots to the bowl with the glaze. Toss them gently until all the vegetables are evenly coated with the delicious mixture. They should glisten with the glaze, ready to take on the oven’s heat and transform into something extraordinary.
Step 8: Arrange on the Baking Sheet
Carefully remove the preheated baking sheet from the oven, taking care not to burn yourself. Spread the coated vegetable mixture in a single layer, ensuring the flat cut sides of the Brussels sprouts face down for optimal browning. This placement is key to achieving ideal crispiness.
Step 9: Roast for Initial Crispiness
Roast the vegetables in the oven for 15 minutes without stirring. This allows the Brussels sprouts to develop a beautiful golden crust while the carrots become tender. Enjoy the enticing aroma that fills your kitchen as they roast to perfection.
Step 10: Stir and Continue Roasting
After 15 minutes, open the oven and stir or flip the vegetables while keeping as many flat sides down as possible. Roast them for an additional 10-15 minutes until they are tender and deeply browned. Keep an eye on them, as this time achieves the perfect Crispy Maple Glazed Carrots and Brussels Sprouts.
Step 11: (Optional) Enhance with Butter
If desired, melt the unsalted butter in a small pan until it starts to turn nutty, then drizzle it over the roasted vegetables. Gently toss them to combine, adding a rich finish to your crispy creations. This step offers an extra depth of flavor to your dish.
Step 12: Serve with Toppings
Transfer the roasted Brussels sprouts and carrots to a serving dish and sprinkle with chopped toasted nuts and dried cranberries or pomegranate arils for added texture and sweetness. These toppings not only enhance the dish visually but also add delightful crunch and flavor.
Step 13: Garnish and Enjoy
Finish your Crispy Maple Glazed Carrots and Brussels Sprouts by garnishing with extra fresh thyme or rosemary and a pinch of flaky sea salt. Serve warm to enjoy this tantalizing medley of sweet and savory flavors that will surely impress your family and friends.
Tips for the Best Crispy Maple Glazed Carrots and Brussels Sprouts
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Choose Fresh Veggies: Select vibrant Brussels sprouts and firm carrots for the best flavor and texture. Stale produce won't deliver that crispy bite you desire.
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Dry Thoroughly: Make sure to pat the Brussels sprouts and carrots completely dry before coating them. Moisture can prevent them from achieving that irresistible crispiness.
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Preheat the Baking Sheet: Always preheat your baking sheet along with the oven. This helps the vegetables sear quickly, enhancing their caramelization and crunch.
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Don’t Overcrowd: Spread the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which affects the texture of your Crispy Maple Glazed Carrots and Brussels Sprouts.
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Adjust Seasoning: Don’t hesitate to taste the glaze and adjust the flavors before coating your vegetables. A pinch more salt or sweetness can elevate the entire dish.
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Finishing Touches: Consider garnishing with flaky sea salt or fresh herbs just before serving. These finishing touches can enhance the overall flavor and presentation.
How to Store and Freeze Crispy Maple Glazed Carrots and Brussels Sprouts
Fridge: Store leftover Crispy Maple Glazed Carrots and Brussels Sprouts in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
Freezer: For longer storage, freeze the roasted vegetables in a single layer on a baking sheet, then transfer to a freezer-safe container after they are solid. They can be frozen for up to 2 months.
Reheating: When ready to enjoy, reheat frozen vegetables in the oven at 400°F (200°C) for about 20-25 minutes until heated through and crisp again.
Avoid Moisture: Always ensure vegetables are cool to room temperature before refrigerating or freezing to prevent sogginess.
Crispy Maple Glazed Carrots and Brussels Sprouts Variations
Feel free to explore these delightful twists and substitutions that’ll make this recipe uniquely yours!
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Vegan-Friendly: Replace butter with a drizzle of olive oil or vegan butter for a plant-based option that’s just as delicious.
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Nut-Free: Omit the pecans or walnuts, and boost the flavor with sunflower seeds or pumpkin seeds for a crunchy texture.
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Sweeten It Up: Swap maple syrup for agave nectar or honey for a different take on sweetness that works beautifully with the flavors.
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Herbal Infusion: Add fresh basil or oregano instead of thyme or rosemary for an aromatic and fresh twist that brightens up the dish.
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Add a Zesty Punch: Incorporate citrus zest, like lemon or orange, into the glaze for a zesty brightness that enhances all the sweet and savory notes.
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Spicy Kick: Amp up the heat by using cayenne pepper in place of red pepper flakes, perfect for those who love a fiery twist.
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Roasted Garlic: Mix in roasted garlic cloves for a deep, caramelized flavor that will take your roasted veggies to another level of deliciousness.
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Dried Fruit Choices: Replace cranberries with raisins or chopped dates for a different flavor profile, adding your personal touch to this gorgeous dish.
Feel free to mix and match these variations for your own customized version of Crispy Maple Glazed Carrots and Brussels Sprouts. You'll be amazed at how small changes can lead to a whole new experience!
Make Ahead Options
These Crispy Maple Glazed Carrots and Brussels Sprouts are perfect for meal prep enthusiasts! You can wash and cut the vegetables up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can mix the glaze (olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic, and spices) and refrigerate it for up to 3 days to save even more time. When you're ready to cook, simply combine the prepped vegetables with the glaze, roast as directed, and watch them transform into a delicious side dish just as delightful as if made fresh. By prepping ahead, you’ll have a flavorful side ready in no time, perfect for busy weeknights!
What to Serve with Crispy Maple Glazed Carrots and Brussels Sprouts
Enhance your dining experience with delicious sides that perfectly complement the vibrant flavors and textures of your roasted vegetables.
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Creamy Mashed Potatoes: The buttery texture of mashed potatoes pairs beautifully, creating a comforting contrast to the crispness of the veggies.
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Grilled Chicken Breast: Seasoned and grilled, this lean protein balances the sweetness of the maple glaze and adds heartiness to your meal.
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Quinoa Salad: A refreshing salad made with fresh veggies and a zesty dressing brings a light element to your plate, enhancing the overall experience.
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Honey Balsamic Glazed Salmon: The rich, sweet glaze of the salmon mirrors the maple flavors while providing a succulent protein option.
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Cauliflower Rice: Light and airy, this dish absorbs the flavors from the carrots and Brussels sprouts, keeping your meal healthy and satisfying.
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Warm Dinner Rolls: Soft, fluffy rolls are perfect for mopping up any glaze left on your plate, adding a cozy touch to the atmosphere.
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Sparkling Water with Lemon: A refreshing beverage that cleanses the palate and highlights the sweetness of the carrots without overwhelming the meal.
Each of these accompaniments enhances the delightful experience of your Crispy Maple Glazed Carrots and Brussels Sprouts, making every meal memorable!
Crispy Maple Glazed Carrots and Brussels Sprouts Recipe FAQs
How do I choose fresh Brussels sprouts and carrots?
Absolutely! When selecting Brussels sprouts, look for bright green sprouts that are tightly packed and firm. Avoid those with yellowing leaves or dark spots all over, as they can be bitter. For carrots, opt for ones that are vibrant and firm without any soft spots. Fresh produce elevates the flavors in your Crispy Maple Glazed Carrots and Brussels Sprouts.
How do I store leftover crispy vegetables?
Very! Leftover Crispy Maple Glazed Carrots and Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven at 375°F (190°C) for about 10-15 minutes. This will help retain their crispy texture, unlike using a microwave, which could make them soggy.
Can I freeze crispy roasted vegetables?
Of course! To freeze your Crispy Maple Glazed Carrots and Brussels Sprouts, first, spread them out in a single layer on a baking sheet and freeze until solid, usually 1-2 hours. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. When you're ready to enjoy them, simply reheat in the oven at 400°F (200°C) for about 20-25 minutes.
What should I do if my vegetables are not crispy?
If your Brussels sprouts and carrots are coming out softer than you’d like, it may be because they weren’t dried thoroughly before coating or overcrowded on the baking sheet. Next time, make sure to pat them very dry with a kitchen towel and spread them out in a single layer to enable proper roasting. If you find they still need extra crunch, you can pop them under the broiler for a couple of minutes at the end.
Are there any dietary concerns or alternatives for allergies?
Absolutely! If you have nut allergies, feel free to skip the chopped pecans or walnuts. You can also substitute maple syrup with honey if you don’t have a maple allergy but ensure it’s suitable for your dietary needs. Always double-check labels on store-bought ingredients like mustard and balsamic vinegar for any allergens.
Can I use different vegetables in this recipe?
The more the merrier! While Brussels sprouts and carrots make a delightful pairing, you can absolutely mix in other vegetables like parsnips or sweet potatoes. Just make sure to cut them into similar sizes for even cooking. Always keep an eye on roasting times, as different vegetables may require adjustments. Enjoy experimenting!
Deliciously Crispy Maple Glazed Carrots and Brussels Sprouts
Equipment
- Baking sheet
Ingredients
For the 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 providing a rich base
- 3 tablespoon Pure maple syrup adding a sweet depth
- 1.5 tablespoon Balsamic vinegar or substitute with apple cider vinegar
- 2 teaspoon Dijon mustard for a zesty kick
- 2 cloves Garlic minced
- 1 teaspoon Kosher salt plus more to taste
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Smoked paprika optional
- 0.25 teaspoon Red pepper flakes optional
For Finishing Touches
- 1.5 tablespoon Unsalted butter optional
- 0.25 cup Chopped toasted pecans or walnuts optional topping
- 2 tablespoon Dried cranberries or pomegranate arils optional topping
- 1-2 teaspoon Fresh thyme or rosemary finely chopped
- 1 pinch Flaky sea salt optional
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C), placing a large, heavy baking sheet inside to heat.
- Trim the tough stem ends of the Brussels sprouts and remove discolored outer leaves, then halve each sprout vertically.
- Peel the carrots, then slice them diagonally into ½-inch thick pieces or cut them into batons.
- Pat the Brussels sprouts and carrots very dry with a kitchen towel or paper towels.
- In a large mixing bowl, whisk together olive oil, pure maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika, and optional red pepper flakes.
- Taste the glaze and adjust the seasoning as needed.
- Add the dry Brussels sprouts and sliced carrots to the bowl with the glaze and toss gently until evenly coated.
- Spread the coated vegetables in a single layer on the preheated baking sheet.
- Roast the vegetables in the oven for 15 minutes without stirring.
- After 15 minutes, stir or flip the vegetables, then roast for an additional 10-15 minutes until tender and deeply browned.
- If desired, melt the unsalted butter and drizzle it over the roasted vegetables, gently tossing to combine.
- Transfer to a serving dish and sprinkle with chopped nuts and dried cranberries or pomegranate arils.
- Garnish with extra fresh thyme or rosemary and a pinch of flaky sea salt, then serve warm.
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