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Crispy Maple Glazed Carrots and Brussels Sprouts

A simple, crowd-pleasing side that’s sweet, savory, and perfectly caramelized.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 1/2 tbsp unsalted butter (optional)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1–2 tsp finely chopped fresh thyme or rosemary
  • 1/4 cup chopped toasted pecans or walnuts (optional)
  • 2 tbsp dried cranberries or pomegranate arils (optional)
  • Flaky sea salt, to finish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and place a heavy baking sheet or roasting pan inside to heat.
  2. Prepare the vegetables: trim and halve the Brussels sprouts; peel and cut carrots into 1/2-inch diagonals or batons.
  3. Pat the vegetables very dry with a towel.
  4. Make the maple glaze: whisk together olive oil, maple syrup, balsamic vinegar, Dijon, minced garlic, salt, pepper, smoked paprika, red pepper flakes, and chopped herbs.
  5. Toss the dried vegetables with the glaze in a large bowl until well coated.
  6. Carefully remove the hot pan from the oven, spread the vegetables in a single layer, and roast for 15 minutes without stirring.
  7. Stir or flip the vegetables, then roast for an additional 10–15 minutes until caramelized and tender.
  8. Optional: melt butter and drizzle over the vegetables right after roasting.
  9. Garnish with toasted nuts, dried cranberries or pomegranate arils, extra herbs, and a pinch of flaky sea salt. Serve warm.

Notes

Prep the vegetables up to 2 days ahead. Fully roasted leftovers keep 3–4 days in the fridge.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 10g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: maple glazed, carrots, Brussels sprouts, vegetable sides, roasted vegetables