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
Scale
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.
