These Maple Roasted Brussels Sprouts and Carrots are a simple yet delicious side dish that pairs beautifully with almost any meal, making them a perfect addition to your holiday dinner table.
This is one of my go-to side dishes because it’s easy to make and essentially hands-off, with the oven doing most of the work.
As the Brussels sprouts and carrots roast, they become tender and caramelized with a nice crisp exterior.
This recipe only requires 6 ingredients and is the ideal fall side dish.
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Ingredients
Maple-roasted Brussels sprouts and carrots are a simple yet flavorful side dish.
They are tossed in olive oil, salt, and pepper and baked until crisp and golden.
Finished with a drizzle of maple syrup and baked again until perfectly caramelized.
Brussels Sprouts: They become crispy and caramelized when roasted. Place all those sprouts cut side down for the best caramelization, this will help get that deep golden brown which has the best flavor.
Carrots: They come sweeter as they roast. I peel mine but you don't need to as long as you give them a good scrub.
Olive Oil: The addition of oil gets the veggies golden and crisp. It is essential!
Salt and Pepper: The only seasoning you need!
Maple Syrup: Adds sweetness.
See recipe card for quantities.
How to Make This Recipe
Made with just 6 ingredients, these roasted Brussels sprouts and carrots couldn't be easier!
The full written recipe can be found in the recipe card below.
Step 1: Wash and prepare the Brussels sprouts and carrots and toss in a large bowl.
Step 2: Toss them with olive oil, salt, and pepper until evenly coated.
Step 3: Arrange the vegetables in a single layer on a large parchment-lined baking sheet, making sure the Brussels sprouts are cut-side down.
Step 4: Roast for 15 minutes, then toss the vegetables and continue roasting for another 15 minutes. Drizzle with maple syrup and roast for an additional 5 minutes, or until caramelized and golden.
Note: Spread the vegetables in a single layer, using two baking sheets if needed, to avoid overcrowding, which can cause steaming instead of roasting.
Substitutions & Variations
Maple Brussels sprouts and carrots are delicious on their own, but they’re easy to customize depending on what your preferences are.
Make it spicy and sweet: Add a pinch of red chili flakes for a touch of heat!
Make it savory: Add shallot and garlic.
Add herbs: Chopped rosemary or thyme would be great!
Add a crunch: Toasted pecans or walnuts would add a nice crunch.
Add dried fruit: Dried cranberries or raisins are my favorite addition.
Serving Ideas
This easy, hands-off side dish is perfect for the holiday season when you're busy prepping other recipes, allowing you to focus on the rest of your meal.
Perfectly paired with all the holiday classics like vegan sweet potato casserole, air fryer butternut squash, green bean casserole, almond milk mashed potatoes, vegan gravy, and vegan stuffing.
Tips & Tricks
Prep the Brussels sprouts by trimming the ends and removing any outer leaves that are yellow or damaged.
Cook the sprouts with the cut side down for the first 15 minutes to achieve that crisp, golden and caramelized exterior.
Spread the vegetables out in a single layer— using two baking sheets if needed. Overcrowding can trap moisture and steam the vegetables rather than roasting them, preventing that crispy texture.
Storage
Store: maple Brussels sprouts and carrots are best enjoyed immediately but they can last up to 3 days in the refrigerator when stored in an airtight container.
Reheat: I recommend reheating these in the oven or air fryer until hot and crisp. The microwave will make them soggy.
Frequently Asked Questions
Yes, cutting them in half allows for more even cooking and helps them crisp up better.
Cook at a high heat and spread the vegetables in a single layer on the baking sheet, making sure not to overcrowd them, as this can trap moisture making them soggy.
Roasted vegetables are best served immediately.
It’s best to toss the roasted veggies with maple syrup in the last 5 minutes of roasting to avoid burning the sugar.
More Holiday Recipes
Looking for other recipes like this? Try these:
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Recipe
Maple Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound Brussels Sprouts trimmed and cut in half
- 1 pound Carrots cut on a diagonal
- 2 tablespoons Olive Oil
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- 2 tablespoons Maple Syrup
Instructions
- Preheat oven to 425℉.
- Trim the ends off the Brussels sprouts and slice them in half. Remove any outer leaves that are browned or wilted.
- Peel the carrots, then slice them at a slight angle to create oblong pieces with a diagonal cut.
- Place the carrots and Brussels sprouts in a large bowl and toss them with olive oil, salt, and pepper until evenly coated.
- Arrange the vegetables in a single layer on a large parchment-lined baking sheet, making sure the Brussels sprouts are cut-side down.
- Roast for 15 minutes, then toss the vegetables and continue roasting for another 15 minutes.
- Drizzle with maple syrup and roast for an additional 5 minutes, or until caramelized and golden.
- Taste and adjust with more salt and pepper if desired. Enjoy!
Notes
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