Description
Crispy Maple Glazed Carrots and Brussel Sprouts – Sweet & Savory Perfection
Ingredients
Scale
- 1 lb (450 g) brussel sprouts, trimmed and halved
- 1 lb (450 g) carrots, peeled and sliced
- 3 tablespoons olive oil
- ¼ cup (60 ml) pure maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Use honey instead of maple syrup.
- Add chili flakes for heat.
- Toss with dried cranberries after roasting.
- Add pecans or walnuts for crunch.
- Use butter instead of oil for a richer glaze.
Instructions
- Preheat oven to 425°F (220°C). Trim and halve brussel sprouts. Peel and slice carrots. Place on a parchment-lined baking sheet.
- Whisk maple syrup, olive oil, Dijon mustard, garlic, salt, pepper, and smoked paprika in a bowl.
- Pour the glaze over vegetables, toss to coat, and spread evenly. Roast 25–30 minutes, flipping halfway, until caramelized and tender.
- Add parsley, dried cranberries, or toasted nuts if desired. Serve warm.
Notes
- Use honey instead of maple syrup.
- Add chili flakes for heat.
- Toss with dried cranberries after roasting.
- Add pecans or walnuts for crunch.
- Use butter instead of oil for a richer glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Maple Glazed Carrots, Brussel Sprouts, Roasted Vegetables, Side Dish