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Crispy Maple Glazed Carrots and Brussel Sprouts

Crispy Maple Glazed Carrots and Brussel Sprouts for Joyful Meals

Enjoy these crispy maple glazed carrots and Brussels sprouts, a healthy and delightful side dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 lb Brussels sprouts trimmed and halved
  • 1 lb Carrots peeled and cut into ½-inch thick diagonals
For the Glaze
  • 3 tablespoon Olive oil for crispy texture
  • 3 tablespoon Pure maple syrup for natural sweetness
  • 1.5 tablespoon Balsamic vinegar
  • 2 teaspoon Dijon mustard for zesty kick
  • 2 cloves Garlic minced
  • 1 teaspoon Kosher salt plus more to taste
  • 0.5 teaspoon Freshly ground black pepper
  • 0.5 teaspoon Smoked paprika optional
  • 0.25 teaspoon Red pepper flakes optional
For Optional Enhancements
  • 1.5 tablespoon Unsalted butter optional for a luscious finish
  • 0.25 cup Chopped toasted pecans or walnuts optional topping
  • 2 tablespoon Dried cranberries or pomegranate arils optional topping
  • 1-2 teaspoon Fresh thyme or rosemary finely chopped plus extra for garnish
  • Flaky sea salt optional for finish

Equipment

  • oven
  • baking sheet
  • large bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a baking sheet inside.
  2. Trim and halve the Brussels sprouts, removing tough ends and discolored leaves.
  3. Peel and slice the carrots diagonally into ½-inch thick pieces.
  4. Pat the Brussels sprouts and carrots dry to remove excess moisture.
  5. In a bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic, salt, pepper, smoked paprika, and red pepper flakes with herbs.
  6. Add the dry vegetables to the bowl and toss until evenly coated.
  7. Spread the vegetables on the hot baking sheet in a single layer.
  8. Roast for 15 minutes without stirring to develop a crispy outer layer.
  9. Stir and continue roasting for an additional 10-15 minutes until tender and caramelized.
  10. Melt the butter and drizzle it over the vegetables just before serving.
  11. Transfer to a serving dish and top with nuts, dried fruits, and garnish with thyme or rosemary.
  12. Serve warm and enjoy!

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to restore crispness.

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