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Crispy Maple Glazed Carrots and Brussel Sprouts

Deliciously Crispy Maple Glazed Carrots and Brussels Sprouts

Crispy Maple Glazed Carrots and Brussels Sprouts is a delightful balance of flavors, perfect for busy weeknights or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 180 kcal

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.

Notes

Select vibrant Brussels sprouts and firm carrots for the best flavor. Ensure they are completely dry before coating with glaze.

Nutrition

Serving: 1servingsCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 290mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 18000IUVitamin C: 50mgCalcium: 100mgIron: 1.5mg
Keyword Brussels Sprouts, Crispy Maple Glazed Carrots, glazed vegetables, Healthy, side dish, Vegetarian
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