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Crispy Maple Glazed Carrots and Brussels Sprouts

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A vibrant and delicious side dish featuring crispy Brussels sprouts and tender carrots, glazed with maple syrup and balsamic vinegar.

Ingredients

Scale
  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 1 lb (450 g) carrots, peeled and cut into 1/2-inch thick diagonals or batons
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 1/2 tbsp unsalted butter (optional)
  • 1/4 cup chopped toasted pecans or walnuts (optional topping)
  • 2 tbsp dried cranberries or pomegranate arils (optional topping)
  • 1–2 tsp finely chopped fresh thyme or rosemary (plus extra for garnish)
  • Flaky sea salt, to finish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the Brussels sprouts and carrots.
  3. Dry the vegetables using a clean kitchen towel.
  4. Make the maple glaze by whisking ingredients together in a bowl.
  5. Toss the vegetables in the glaze until evenly coated.
  6. Arrange the vegetables on the preheated baking sheet in an even layer.
  7. Roast for about 15 minutes, then stir and continue roasting for another 10-15 minutes until crispy.
  8. Add melted butter (if using) over the roasted vegetables.
  9. Transfer to a serving dish and sprinkle with nuts, cranberries, and herbs.
  10. Serve warm as a side dish or part of a vegetarian feast.

Notes

Ensure vegetables are dry before roasting for maximum crispiness.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/crispy-maple-glazed-carrots-brussels-sprouts/

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