There’s something undeniably comforting about a tray of beautifully roasted vegetables emerging from the oven, caramelized at the edges and glistening with a sweet glaze. Irresistible Maple Glazed Carrots and Brussel Sprouts are the kind of side dish that transforms an ordinary dinner into something memorable. Whether you’re gathering around the table for a cozy autumn evening, hosting a festive holiday meal, or preparing a wholesome weeknight dinner, this dish brings warmth and color to every occasion.

This recipe was inspired by family gatherings where simple vegetables became the unexpected star of the meal. The natural sweetness of carrots combined with the earthy flavor of brussel sprouts, all enhanced by rich maple syrup, creates a balance that feels both comforting and elegant. It’s a dish rooted in simplicity yet elevated by thoughtful preparation.

---

Why You’ll Love This Maple Glazed Vegetable Recipe

There are countless roasted vegetable recipes, but this one stands out for several reasons:

• Perfect balance of sweet and savory flavors

• Simple ingredients you likely already have

• Minimal prep and hands-off cooking

• Naturally vibrant and visually appealing

• Pairs beautifully with a wide range of main dishes

The magic lies in how the maple syrup caramelizes in the oven, coating each vegetable in a glossy glaze. The edges crisp slightly, while the interiors remain tender and flavorful. Even those who claim they’re not fans of brussel sprouts often change their minds after one bite.

---

Ingredients You’ll Need

Here are the exact measurements to ensure perfect results:

• 1 lb (450 g) brussel sprouts, trimmed and halved

• 1 lb (450 g) carrots, peeled and sliced into ½-inch (1.25 cm) thick diagonal pieces

• 3 tablespoons pure maple syrup (45 ml)

• 2 tablespoons olive oil (30 ml)

• 3 cloves garlic, minced

• ½ teaspoon salt (3 g)

• ¼ teaspoon freshly ground black pepper (1 g)

• ½ teaspoon dried thyme (1 g)

• ½ teaspoon smoked paprika (1 g)

• 1 tablespoon fresh lemon juice (15 ml)

• 2 tablespoons chopped fresh parsley (8 g), for garnish

Optional additions for extra depth:

• ¼ cup chopped pecans or walnuts (30 g)

• 1 tablespoon balsamic vinegar (15 ml)

---

Choosing the Best Ingredients

Selecting Fresh Brussel Sprouts

Look for brussel sprouts that are firm, compact, and bright green. Avoid any with yellowing leaves or a strong odor. Smaller sprouts tend to be sweeter and more tender, making them ideal for roasting.

Picking the Right Carrots

Choose firm, smooth carrots without cracks or soft spots. Fresh carrots will have a naturally sweet flavor that complements the maple glaze beautifully.

Use Pure Maple Syrup

Be sure to use 100% pure maple syrup, not pancake syrup. Pure maple syrup offers a deeper, more complex sweetness that enhances the vegetables without overpowering them.

---

How to Make Maple Glazed Carrots and Brussel Sprouts

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Trim the ends of the brussel sprouts and remove any damaged outer leaves. Slice them in half lengthwise. Peel and cut the carrots into uniform diagonal slices about ½ inch (1.25 cm) thick to ensure even cooking.

Step 2: Season the Vegetables

In a large mixing bowl, combine:

• 3 tablespoons maple syrup (45 ml)

• 2 tablespoons olive oil (30 ml)

• 3 cloves minced garlic

• ½ teaspoon salt (3 g)

• ¼ teaspoon black pepper (1 g)

• ½ teaspoon dried thyme (1 g)

• ½ teaspoon smoked paprika (1 g)

Whisk until well combined.

Add the brussel sprouts and carrots to the bowl. Toss thoroughly so every piece is evenly coated with the glaze.

Step 3: Roast to Perfection

Spread the vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as this can cause steaming instead of roasting.

Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.

Step 4: Finish and Garnish

Remove from the oven and drizzle with 1 tablespoon fresh lemon juice (15 ml). Toss gently.

Transfer to a serving dish and sprinkle with 2 tablespoons chopped fresh parsley (8 g). If desired, add ¼ cup chopped pecans or walnuts (30 g) for crunch.

Serve immediately while warm.

---

Tips for Perfect Roasted Vegetables

• Cut evenly: Uniform sizes ensure everything cooks at the same rate.

• Don’t overcrowd the pan: Use two pans if necessary.

• High heat is key: 400°F (200°C) promotes caramelization.

• Flip halfway through: This ensures even browning.

• Taste and adjust: Add a pinch more salt or a squeeze of lemon if needed.

---

Flavor Variations

If you’d like to experiment, try these variations:

Add Warm Spices

Incorporate ¼ teaspoon cinnamon (0.5 g) or nutmeg (0.5 g) for a cozy seasonal twist.

Citrus Boost

Add orange zest (1 teaspoon / 2 g) for a fresh brightness that complements the maple.

Add Crunch

Top with toasted almonds or sunflower seeds for texture contrast.

Make It Spicy

Add ¼ teaspoon red pepper flakes (0.5 g) for a gentle kick.

---

What to Serve With Maple Glazed Carrots and Brussel Sprouts

This side dish pairs beautifully with:

• Roasted chicken

• Grilled fish

• Herb-crusted tofu

• Quinoa pilaf

• Mashed potatoes

• Rice dishes

It works equally well for holiday spreads and everyday meals.

---

Storage and Reheating

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a 350°F (175°C) oven for 10–12 minutes, or in a skillet over medium heat until warmed through. Avoid microwaving if possible, as it can make the vegetables soft rather than crisp.

Freezing

While possible, freezing may slightly alter the texture. For best quality, enjoy fresh or refrigerated.

---

Frequently Asked Questions

1. Can I prepare this dish ahead of time?

Yes, you can partially prepare this recipe in advance, which makes it especially convenient for entertaining or busy weeknights. You can wash, trim, and slice the brussel sprouts and carrots up to 24 hours in advance. Store them in an airtight container in the refrigerator. You can also whisk together the maple syrup, olive oil, garlic, salt, pepper, thyme, and smoked paprika ahead of time and keep the glaze refrigerated separately.

However, for the best texture and flavor, it’s recommended to roast the vegetables shortly before serving. Roasted vegetables are at their peak when freshly caramelized, with crisp edges and tender centers. If needed, you can roast them earlier in the day and reheat them in the oven at 350°F (175°C) for about 10–12 minutes. This will help revive some of the crispness and maintain the beautiful maple glaze.

---

2. Why are my brussel sprouts bitter?

Bitterness in brussel sprouts can happen for a few reasons. First, overcooking can intensify their natural bitterness. Roasting at high heat (400°F / 200°C) helps caramelize their outer leaves, balancing bitterness with sweetness. Be sure not to exceed the recommended roasting time.

Second, older brussel sprouts tend to taste more bitter. Always choose fresh, firm sprouts with tightly packed leaves. Smaller sprouts are often sweeter and more tender.

Finally, seasoning makes a big difference. The maple syrup, olive oil, garlic, and lemon juice in this recipe all work together to counteract bitterness. If you’re particularly sensitive to bitter flavors, you can increase the maple syrup slightly by 1 tablespoon (15 ml) or add a splash of balsamic vinegar (15 ml) for extra depth and sweetness.

---

3. Can I use frozen vegetables?

Yes, but with some adjustments. Frozen brussel sprouts and carrots can work in a pinch, though fresh vegetables yield better texture and flavor. If using frozen vegetables, do not thaw them before roasting, as thawing can make them watery.

Spread the frozen vegetables directly on the baking sheet and roast at 425°F (220°C) for 30–35 minutes to help evaporate excess moisture. You may need to extend the cooking time slightly. Add the maple glaze during the last 10–15 minutes of roasting to prevent burning and ensure proper caramelization.

Keep in mind that frozen vegetables may not achieve the same crispy edges as fresh ones, but the dish will still be flavorful and satisfying.

---

4. How can I make this recipe more filling?

While this dish is traditionally served as a side, you can easily transform it into a heartier option. One way is to add 1 cup (185 g) cooked quinoa or farro to the roasted vegetables. Toss everything together with an additional tablespoon (15 ml) of maple syrup and a squeeze of lemon juice for a warm grain bowl.

You can also add 1 cup (165 g) canned chickpeas, drained and rinsed, to the baking sheet before roasting. They will crisp up slightly and add plant-based protein. Sprinkle with an extra pinch of salt and smoked paprika for enhanced flavor.

Another idea is to serve the maple glazed vegetables over a bed of mixed greens with a light vinaigrette, turning them into a substantial salad. With these additions, the dish becomes a satisfying vegetarian main course.

---

Final Thoughts

Irresistible Maple Glazed Carrots and Brussel Sprouts prove that simple ingredients can create extraordinary results. With just a handful of pantry staples and fresh produce, you can prepare a dish that feels both comforting and refined. The sweetness of pure maple syrup enhances the natural sugars in the carrots while softening the earthiness of brussel sprouts, resulting in a harmonious blend of flavors.

This recipe is adaptable, approachable, and reliable. It’s equally suited to festive celebrations and everyday meals, making it a valuable addition to your cooking repertoire. The vibrant colors alone brighten any table, and the caramelized glaze invites everyone to take a second helping.

Perhaps most importantly, this dish encourages even hesitant vegetable eaters to discover how delicious wholesome ingredients can be when prepared thoughtfully. Roasting transforms textures and deepens flavors in a way that steaming or boiling simply cannot achieve.

Whether you’re planning a holiday feast, preparing a Sunday dinner, or just looking to elevate your weeknight menu, these maple glazed carrots and brussel sprouts deliver every time. Once you try them, they’re likely to become a regular favorite in your kitchen.

Print