Maple Roasted Brussels Sprouts and Carrots

These maple roasted Brussels sprouts and carrots are an easy fall side dish with crisp, caramelized edges and a touch of sweetness. They're made with just 6 ingredients and pair perfectly with Thanksgiving and holiday meals.

The Brussels sprouts and carrots are roasted until tender and golden, then finished with maple syrup during the last few minutes of roasting.

Adding the maple syrup at the end allows the vegetables to caramelize without the maple syrup burning.

Ingredients

You only need 6 simple ingredients for this recipe.

Here's what you'll need:

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: Helps the vegetables brown and develop crisp, caramelized edges in the oven.

Salt and Pepper: The only seasoning you need!

Maple Syrup: Adds a touch of sweetness and helps caramelize the vegetables. It's added near the end of roasting so the maple syrup doesn't burn.

See recipe card for quantities.

How to Make This Recipe

The key to getting the vegetables golden and caramelized is giving them plenty of room on the baking sheet!

The full written recipe can be found in the recipe card below.

Step 1: Wash and prepare the Brussels sprouts and carrots. Trim the Brussels sprouts and cut them in half, then cut the carrots into evenly sized pieces.

Step 2: Add the vegetables to a large bowl and toss 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. Place the Brussels sprouts cut-side down and leave some space between the vegetables so they roast instead of steam.

Step 4: Roast for 15 minutes, toss the vegetables, then continue roasting for another 15 minutes. Drizzle with maple syrup, toss to coat, and roast for an additional 5 minutes, or until the vegetables are tender and caramelized.

Substitutions & Variations

These maple roasted Brussels sprouts and carrots are easy to customize with different seasonings and toppings.

Make them spicy: Add a pinch of red pepper flakes for a sweet and spicy combination.

Add garlic and shallots: Toss sliced shallots and minced garlic with the vegetables for extra savory flavor.

Add fresh herbs: Rosemary, thyme, or sage pair especially well with the maple and roasted vegetables.

Add some crunch: Sprinkle toasted pecans or walnuts over the vegetables just before serving.

Add dried cranberries: Toss in dried cranberries after roasting for a sweet and tart addition that's especially good for Thanksgiving.

Serving Ideas

This easy vegetable side is a natural fit for Thanksgiving and holiday dinners.

Serve it alongside creamy Almond Milk Mashed Potatoes and savory Vegan Stuffing for a classic holiday plate.

For more vegetables, add Green Beans with Cranberries and Almonds or creamy Vegan Green Bean Casserole.

And don't forget the Vegan Gravy for spooning over the mashed potatoes and stuffing.

Tips & Tricks

Cut the vegetables evenly. Keep the carrots similar in size so they cook at roughly the same rate as the Brussels sprouts.

Don't overcrowd the pan. Give the vegetables some space so moisture can escape. If they're packed too closely together, they'll steam instead of roast. Use two baking sheets if needed.

Give them more time if needed. Oven temperatures and vegetable sizes vary. If the vegetables aren't tender and caramelized after the suggested roasting time, continue roasting for a few more minutes.

Storage and Reheating

Store: Let the vegetables cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.

Reheat: For the best texture, reheat in the oven or air fryer until hot and crisp. I don't recommend the microwave if you want to preserve the crispy edges.

Freeze: I don't recommend freezing roasted Brussels sprouts and carrots. The vegetables will soften considerably once thawed and reheated.

Make ahead: These are best served freshly roasted, so I don't recommend making them completely ahead of time. You can trim and cut the vegetables in advance to save time.

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