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Crispy Maple Glazed Carrots and Brussels Sprouts

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A delightful side dish featuring crispy Brussels sprouts and sweet carrots, drizzled with a maple glaze and topped with toasted nuts and cranberries.

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 or batons
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp balsamic vinegar (or apple cider vinegar for a lighter tang)
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional, for a subtle smoky flavor)
  • 1/4 tsp red pepper flakes (optional, for mild heat)
  • 1 1/2 tbsp unsalted butter (optional, for richness)
  • 1/4 cup chopped toasted pecans or walnuts (optional topping)
  • 2 tbsp dried cranberries or pomegranate arils (optional topping for sweetness and color)
  • 1 – 2 tsp finely chopped fresh thyme or rosemary (plus extra for garnish)
  • Flaky sea salt, to finish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and place a large baking sheet in the oven.
  2. Prepare the Brussels sprouts and carrots by trimming and cutting them into even pieces.
  3. Dry the vegetables with a kitchen towel to remove moisture.
  4. Make the maple glaze by whisking together olive oil, maple syrup, vinegar, mustard, minced garlic, salt, pepper, paprika, red pepper flakes, and thyme or rosemary.
  5. Toss the Brussels sprouts and carrots with the glaze until evenly coated.
  6. Arrange the coated vegetables on the hot baking sheet in a single layer.
  7. Roast for 15 minutes, stir, then continue roasting for another 10–15 minutes until tender and caramelized.
  8. Optional: Melt butter and drizzle over roasted vegetables if desired.
  9. Add chopped nuts and cranberries to the roasted vegetables for garnish.
  10. Serve warm as a side dish for your favorite meals.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat for best texture.

Nutrition

Find it online: https://lunarecipez.com/maple-glazed-carrots-brussels-sprouts/

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