How to Make Maple Glazed Roasted Carrots & Brussels Sprouts: A Sweet and Savory Side Dish You’ll Love

Have you ever wondered how to make a vegetable side dish that everyone at the table actually looks forward to eating? Roasted carrots and Brussels sprouts often get a bad reputation for being bitter or boring—but when you add a touch of maple syrup and roast them to golden perfection, they transform into something truly irresistible. Sweet, caramelized, and slightly crispy, Maple Glazed Roasted Carrots & Brussels Sprouts might just become your new go-to side dish for any meal.

This dish is proof that vegetables don’t have to be bland or complicated to be delicious. Whether you’re serving them with roasted chicken, grilled salmon, or a holiday turkey, these maple-glazed veggies bring warmth, balance, and a pop of color to your plate.

Overview

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Maple Glazed Roasted Carrots & Brussels Sprouts is a simple yet elegant side dish that takes only about 35–40 minutes from start to finish. It’s an easy recipe suitable for beginners and home cooks alike—no fancy kitchen tools required.

What makes this recipe special is the combination of flavors and textures. The natural sweetness of maple syrup enhances the earthy notes of roasted Brussels sprouts and the tender sweetness of carrots. A drizzle of olive oil helps the vegetables roast beautifully, while a sprinkle of salt, pepper, and optional herbs adds savory depth.

Difficulty level: Easy
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 40 minutes
Serves: 4–6

Essential Ingredients

Here’s what you’ll need to make this simple yet flavorful dish:

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, peeled and sliced diagonally into 1-inch pieces
• 3 tablespoons olive oil (or melted butter for a richer flavor)
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional for extra flavor)
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• ½ teaspoon smoked paprika (optional, adds a subtle smoky note)

Substitutions and Variations

• Maple syrup: If you don’t have pure maple syrup, honey or agave nectar works well too.
• Olive oil: Substitute with avocado oil or melted coconut oil for a different flavor.
• Herbs: Try rosemary, parsley, or sage instead of thyme for a fresh twist.
• Add-ins: Toss in a handful of pecans or walnuts before roasting for extra crunch.
• Spice it up: Add a pinch of crushed red pepper flakes for a little heat.

Step-by-Step Instructions

Step 1: Prep the Vegetables

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Trim the ends of your Brussels sprouts and cut them in half lengthwise. Peel your carrots and cut them into diagonal slices about an inch thick—this helps them cook evenly and adds a nice presentation.

Step 2: Make the Maple Glaze

In a large mixing bowl, whisk together the olive oil, maple syrup, salt, pepper, garlic powder, and thyme. This simple mixture will coat the vegetables, giving them a glossy finish and rich flavor.

Step 3: Toss to Coat

Add the prepared Brussels sprouts and carrots to the bowl. Use a spatula or your hands to toss the vegetables until they’re fully coated in the maple glaze. Make sure every piece has a touch of syrupy goodness—it’s the secret to that beautiful caramelization.

Step 4: Arrange and Roast

Spread the vegetables in a single layer on the prepared baking sheet. Be sure not to overcrowd them—overlapping vegetables will steam instead of roast, preventing that golden crispness.

Place the tray in the preheated oven and roast for 25–30 minutes, flipping halfway through. The Brussels sprouts should be tender inside with crispy edges, and the carrots should be soft and caramelized.

Step 5: Final Touches

Once roasted, remove the tray from the oven and give everything a gentle toss. For a glossy finish, drizzle a little extra maple syrup or a small pat of butter over the hot vegetables right before serving. Sprinkle with fresh thyme or parsley for a pop of color.

Assembly and Presentation Tips

When it comes to presentation, simplicity is key. Transfer the roasted vegetables to a serving platter and arrange them so the golden-brown edges are visible. The contrast of orange carrots and green Brussels sprouts naturally creates a stunning look.

For special occasions, garnish with:

• Chopped toasted pecans for crunch
• A sprinkle of flaky sea salt for texture
• A drizzle of balsamic glaze for an extra layer of flavor

Serve warm alongside roasted meats, holiday feasts, or even on a bed of quinoa for a light vegetarian meal.

Storage and Make-Ahead Tips

One of the best things about this recipe is that it reheats beautifully.

• To store: Let the vegetables cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• To reheat: Place them in a preheated oven at 350°F (175°C) for about 10 minutes, or reheat in a skillet over medium heat until warm and slightly crisp again.
• To make ahead: You can prepare the glaze and chop the vegetables a day before. Keep them stored separately in the fridge, and just toss everything together when ready to roast.

Avoid microwaving, as it can make the vegetables soggy and take away that roasted texture.

Recipe Variations

If you love experimenting in the kitchen, here are a few creative twists to try:

1. Maple Dijon Version

Add 1 tablespoon of Dijon mustard to the glaze for a tangy-sweet balance that pairs perfectly with roasted meats.

2. Spicy Maple Glaze

Mix in ¼ teaspoon of cayenne pepper or crushed red pepper flakes for a kick of heat.

3. Citrus Maple Glaze

Add the zest and juice of one orange to the glaze for a bright, citrusy note that enhances the maple flavor beautifully.

4. Bacon Lovers’ Twist

Toss in crisp bacon bits or roast sliced bacon right on the tray with the vegetables for a smoky, salty complement to the sweetness.

5. Holiday Special

After roasting, mix in dried cranberries and toasted pecans for a festive side dish that’s perfect for Thanksgiving or Christmas dinner.

Health Benefits

This dish isn’t just tasty—it’s packed with nutrients, too.

• Brussels sprouts are rich in vitamins C and K, high in fiber, and contain antioxidants that help support a healthy immune system.
• Carrots are loaded with beta-carotene, which supports eye health and gives them their bright orange color.
• Maple syrup provides natural sweetness with trace minerals like zinc and manganese, making it a healthier alternative to refined sugar.
• Olive oil adds healthy fats that help your body absorb fat-soluble vitamins from the vegetables.

So, while it tastes indulgent, this side dish is a wholesome addition to any meal.

Conclusion

Maple Glazed Roasted Carrots & Brussels Sprouts prove that healthy, simple food can also be incredibly flavorful. With just a few pantry ingredients and a little oven time, you can turn humble vegetables into a show-stopping side that steals the spotlight.

Whether you’re preparing a weekday dinner, a holiday feast, or a potluck dish, this recipe fits the bill perfectly. Sweet, savory, and beautifully caramelized, it’s the kind of side dish that might even convert the pickiest eater into a veggie lover.

So next time you’re wondering how to make your meal complete, give this recipe a try—you might just find your new favorite way to enjoy vegetables.

FAQs

1. Can I use frozen Brussels sprouts or carrots?
Yes, but for best results, thaw them completely and pat dry before roasting. Fresh vegetables develop a better caramelized texture.

2. What’s the best temperature for roasting vegetables?
A high temperature, around 400°F (200°C), helps the vegetables roast quickly and evenly, giving them crispy edges and tender centers.

3. Can I use baby carrots instead of slicing large ones?
Absolutely! Baby carrots work well—just make sure to cut any large ones in half to ensure even roasting.

4. How do I prevent my vegetables from burning?
Keep an eye on them in the last 5 minutes of roasting. If your oven runs hot, reduce the temperature slightly or stir halfway through.

5. Is this recipe vegan and gluten-free?
Yes, as long as you use pure maple syrup and plant-based oil, it’s completely vegan and naturally gluten-free.

6. Can I double this recipe for a crowd?
Definitely! Just use two baking sheets so the vegetables have enough room to roast evenly instead of steaming.

7. What main dishes go best with this side?
Try it with roasted chicken, grilled salmon, baked pork chops, or even a hearty grain bowl. It complements both savory meats and plant-based meals beautifully.

Maple Glazed Roasted Carrots & Brussels Sprouts are the perfect balance of sweet, savory, and satisfying. With their golden color and irresistible flavor, they’re a side dish that’s as beautiful as it is delicious—simple to make, healthy to eat, and sure to impress at any table.