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Crispy maple glazed carrots and Brussels sprouts served on a plate.

Crispy Maple Glazed Carrots and Brussels Sprouts

Revitalize your vegetable side dishes with these Crispy Maple Glazed Carrots and Brussels Sprouts, sweet and savory in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound Brussels sprouts – Trimmed and halved Opt for smaller sprouts for tenderness.
  • 1 pound carrots – Peeled and cut into 1-inch pieces Feel free to use baby carrots for convenience.
Glaze
  • 1/4 cup pure maple syrup Adds depth of flavor; substitute with agave syrup for a vegan option.
  • 2 tablespoons olive oil For richness; avocado oil works great too.
  • 1 tablespoon balsamic vinegar Provides acidity; apple cider vinegar can be a tangy substitute.
  • 1 teaspoon garlic powder Offers a savory note; fresh minced garlic can provide a bolder flavor.
  • to taste Salt and pepper Essential for balancing flavors; use sea salt for a touch of elegance.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the Brussels sprouts and carrots.
  3. In a separate bowl, whisk together the maple syrup, olive oil, balsamic vinegar, garlic powder, salt, and pepper.
  4. Pour the glaze over the vegetables and toss until evenly coated.
  5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roasting
  1. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are caramelized and crispy.
  2. Remove from the oven and let cool for a few minutes before serving.

Notes

Ensure your vegetables are similar in size for uniform cooking. Try adding a pinch of crushed red pepper flakes for a hint of spice. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months (though expect a softer texture when thawed).