If you’ve ever searched for a vibrant vegetable side that’s bursting with both sweetness and a touch of savory charm, then this Roasted Maple Glazed Carrots and Brussels Sprouts Recipe is going to become your new favorite. It marries the natural earthiness of carrots and Brussels sprouts with a luscious maple glaze that caramelizes beautifully in the oven, creating a dish that’s as pleasing to the eye as it is to your taste buds. Whether you’re after a colorful holiday side or a simple weeknight upgrade, this recipe offers a delightful balance of flavors and textures that will keep everyone coming back for seconds.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making a spectacular side dish. Each item in this recipe plays a crucial role, from adding sweetness and depth to bringing that perfect roasted texture and herbaceous hint.
- Carrots (1 pound): Peeled and cut into 1-inch pieces, these provide natural sweetness and vibrant orange color.
- Brussels sprouts (1 pound): Trimmed and halved, their slightly bitter crunch balances the sweetness of the maple glaze.
- Olive oil (3 tablespoons): Adds richness and helps achieve that gorgeous caramelized exterior during roasting.
- Pure maple syrup (1/4 cup): The star of the glaze, offering an irresistible natural sweetness that clings to every bite.
- Salt (1 teaspoon): Enhances all the flavors, ensuring nothing tastes flat or dull.
- Black pepper (1/2 teaspoon): Adds a subtle heat and complexity underneath the sweetness.
- Garlic powder (1 teaspoon): Brings warmth and an aromatic note without overpowering the veggies.
- Fresh thyme leaves (1 teaspoon) or dried thyme (1/2 teaspoon): Infuses a fragrant earthy flavor that ties the whole dish together beautifully.
How to Make Roasted Maple Glazed Carrots and Brussels Sprouts Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This higher temperature is key—it encourages the natural sugars in both the carrots and Brussels sprouts to caramelize perfectly, giving you those lovely golden edges and a roast that’s full of flavor and crispness.
Step 2: Prepare the Vegetables
In a large mixing bowl, toss together your peeled and cut carrots along with the trimmed and halved Brussels sprouts. This ensures they’re evenly combined before adding any seasonings or glaze, which helps with flavor distribution.
Step 3: Add Olive Oil and Maple Syrup
Next, drizzle 3 tablespoons of olive oil and 1/4 cup of pure maple syrup over your veggies. The oil helps the veggies cook evenly and crisp up, while the maple syrup adds that wonderful sweet glaze that will caramelize in the oven. It’s magic in the making!
Step 4: Season the Vegetables
Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and your thyme leaves over the mixture. These seasonings bring layers of flavor that make every bite interesting—balancing sweet, savory, aromatic, and spicy elements harmoniously.
Step 5: Toss to Coat Evenly
Give everything a good toss, making sure each piece of carrot and Brussels sprout is thoroughly coated with the olive oil, maple syrup, and spices. This little step ensures that every morsel gets that irresistible roasted glaze and flavor burst.
Step 6: Arrange on a Baking Sheet
Spread your coated vegetables out in a single layer on a large baking sheet. Avoid overcrowding, which is essential; it allows hot air to circulate freely, roasting the vegetables evenly and preventing steaming, so you get that perfect crispy texture.
Step 7: Roast Until Tender and Golden
Place the baking sheet in the preheated oven and roast the veggies for 25 to 30 minutes, tossing halfway through. Watch as they turn that gorgeous golden brown and develop tender-crisp edges—the hallmark of a great roasted vegetable dish.
Step 8: Finish and Serve
Once your carrots and Brussels sprouts are roasted to perfection, remove them from the oven and let them cool for a couple of minutes. For an extra touch of sweetness, drizzle any leftover maple glaze over the top before serving. This finishing step makes the dish pop with flavor and shine.
How to Serve Roasted Maple Glazed Carrots and Brussels Sprouts Recipe
Garnishes
A sprinkle of toasted pecans or walnuts adds delightful crunch and a smoky contrast, while a few fresh thyme sprigs or chopped parsley bring a fresh herbal burst that complements the maple glaze beautifully.
Side Dishes
This dish is incredibly versatile and pairs perfectly with roasted meats like chicken or pork, alongside creamy mashed potatoes or a fluffy wild rice pilaf. It also brightens up vegetarian meals when served with grain bowls or simple quinoa.
Creative Ways to Present
For a stunning presentation, arrange the roasted carrots and Brussels sprouts on a rustic wooden board or in a colorful serving bowl. Drizzle with a little extra maple syrup and scatter pomegranate seeds for a festive pop of color and tangy contrast that makes this side truly unforgettable.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Roasted Maple Glazed Carrots and Brussels Sprouts Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a quick and tasty vegetable side ready to enjoy anytime.
Freezing
While roasting brings out the best texture, you can freeze leftovers for up to one month. Just cool them completely, spread on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Note that reheated frozen vegetables may be softer, but the flavors still shine through.
Reheating
For best results reheating, pop your veggies in a preheated 375°F (190°C) oven for about 10 minutes or until warmed through. This helps restore some crispness and reactivates that beautiful maple glaze, avoiding sogginess.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts offer the best texture and flavor for roasting, you can use frozen as a shortcut. Just be sure to thaw and pat them dry first to reduce moisture and achieve better caramelization.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey is a great alternative that provides similar sweetness and helps with caramelizing. Just be mindful it may alter the flavor slightly.
Can I add other vegetables to this dish?
Absolutely! Root vegetables like parsnips, sweet potatoes, or even cauliflower florets blend well with the seasoning and roasting method. Just adjust roasting times as needed for even cooking.
How can I make this dish vegan?
This Roasted Maple Glazed Carrots and Brussels Sprouts Recipe is naturally vegan as long as you use pure maple syrup and olive oil. No animal products are required, making it perfect for plant-based eaters.
What if I don’t have fresh thyme?
Dried thyme works just fine in this recipe—use half the amount called for with fresh thyme. Alternatively, rosemary or sage make lovely substitutes for an herby punch.
Final Thoughts
There is something genuinely joyful about pulling a pan of Roasted Maple Glazed Carrots and Brussels Sprouts Recipe from the oven—a cozy, sweet, and savory aroma fills the kitchen, hinting at the deliciousness to come. This dish is so simple yet irresistibly flavorful, forever destined to brighten up your meal rotation. Give it a try and watch your friends and family fall in love bite after bite!
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Roasted Maple Glazed Carrots and Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously sweet and savory roasted carrots and Brussels sprouts glazed with pure maple syrup, seasoned with garlic, thyme, salt, and pepper, then roasted to caramelized perfection. This easy vegetable side dish is perfect for a healthy, flavorful addition to any meal.
Ingredients
Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
Glaze and Seasoning
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure a hot environment that will caramelize the vegetables beautifully.
- Combine vegetables: In a large mixing bowl, add the peeled and cut carrots along with the trimmed and halved Brussels sprouts.
- Add glaze ingredients: Drizzle the olive oil and pure maple syrup over the combined vegetables for a sweet and rich coating.
- Season the vegetables: Sprinkle salt, black pepper, garlic powder, and fresh thyme leaves over the mixture to infuse flavor.
- Toss ingredients: Toss everything together thoroughly until all vegetables are evenly coated with the oil, syrup, and seasoning blend.
- Arrange for roasting: Spread the coated vegetables in a single, even layer on a large baking sheet, making sure not to overcrowd them to allow for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, tossing the vegetables halfway through to promote even cooking and caramelization. Aim for a tender-crisp texture with golden-brown edges.
- Finish and serve: Remove the vegetables from the oven and let them cool for a couple of minutes. Drizzle any remaining maple glaze over the top before serving for an extra touch of sweetness.
Notes
- For more even cooking, try to select Brussels sprouts and carrots of similar size or cut them into uniform pieces.
- If you prefer a stronger herb flavor, increase the thyme to 1 1/2 teaspoons.
- You can substitute fresh thyme with dried thyme; use half the amount since dried herbs are more concentrated.
- For a nuttier flavor, sprinkle toasted pecans or walnuts over the vegetables just before serving.
- This recipe can be adjusted for other root vegetables like parsnips or sweet potatoes.
- Ensure the baking sheet is large enough to avoid overcrowding, which can cause steaming rather than roasting.
