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Crispy Maple Glazed Carrots and Brussel Sprouts

Crispy Maple Glazed Carrots and Brussels Sprouts Delight

Crispy Maple Glazed Carrots and Brussels Sprouts transform humble veggies into a vibrant side dish with a sweet and tangy glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 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 finish
  • 3 tablespoon Pure maple syrup for added sweetness
  • 1.5 tablespoon Balsamic vinegar can substitute with apple cider vinegar
  • 2 teaspoon Dijon mustard for tangy flavor
  • 2 Garlic cloves 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)
Optional Additions
  • 1.5 tablespoon Unsalted butter for richness
  • 0.25 cup Chopped toasted pecans or walnuts for crunch
  • 2 tablespoon Dried cranberries or pomegranate arils for sweetness
  • 1-2 teaspoon Fresh thyme or rosemary plus extra for garnish
  • Flaky sea salt to finish (optional)

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Knife
  • cutting board
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and warm a baking sheet in the oven.
  2. Trim and halve Brussels sprouts, discarding any discolored leaves.
  3. Peel and slice carrots diagonally into ½-inch thick pieces.
  4. Pat the halved Brussels sprouts and sliced carrots dry with a towel.
  5. In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon mustard, minced garlic, salt, pepper, and optional spices.
  6. Add the vegetables to the bowl and coat them well with the glaze.
  7. Spread the glazed vegetables in a single layer on the preheated baking sheet with cut sides down.
  8. Roast for 15 minutes without stirring until golden brown and crispy.
  9. Gently stir the vegetables and roast for an additional 10-15 minutes until tender and caramelized.
  10. Optional: Melt butter and drizzle it over the roasted vegetables before tossing.
  11. Serve topped with chopped nuts, dried fruit, and herbs. Finish with a sprinkle of flaky sea salt.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 250mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 60mgCalcium: 40mgIron: 1mg

Notes

Ensure vegetables are evenly sized for consistent roasting and pat them dry to avoid sogginess.

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