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Crispy Maple Glazed Carrots Brussels Sprouts

Crispy Maple Glazed Carrots Brussels Sprouts

Crispy Maple Glazed Carrots Brussels Sprouts are a delightful and surprisingly easy side dish that transforms humble vegetables into a gourmet experience. This recipe is perfect for busy weeknights or special occasions, offering a sweet and savory flavor profile that will please even the pickiest eaters. Get ready to impress with this simple yet elegant creation.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Brussels sprouts trimmed and halved (quartered if large)
  • 1 pound carrots peeled and cut into 1-inch diagonal pieces
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup pure maple syrup recommended for best flavor
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 2 tablespoons chopped pecans or walnuts, toasted Optional, for garnish

Equipment

  • Baking Sheet
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, combine the trimmed and halved Brussels sprouts and the cut carrots.
    1.5 pounds Brussels sprouts, 1 pound carrots
  2. Drizzle the vegetables generously with olive oil. Use your hands or a spatula to ensure each piece is evenly coated. This is crucial for achieving that coveted crispiness.
    3 tablespoons olive oil
  3. Sprinkle the garlic powder, salt, and black pepper over the vegetables. Toss again to distribute the seasonings evenly.
    1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  4. Spread the vegetables out in a single layer on the baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them, preventing them from getting crispy. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and beginning to brown and crisp at the edges.
  5. While the vegetables are roasting, in a small bowl, whisk together the maple syrup and balsamic vinegar. This simple glaze will bring a wonderful sweet and tangy contrast to the roasted vegetables.
    2 tablespoons maple syrup, 1 tablespoon balsamic vinegar
  6. Once the vegetables have reached the desired tenderness and crispness, remove the baking sheet from the oven. Drizzle the maple-balsamic glaze evenly over the hot vegetables.
  7. Return the baking sheet to the oven and roast for another 5-7 minutes, or until the glaze has thickened and is coating the vegetables beautifully, with a few caramelized edges. Keep a close eye on them during this stage to prevent burning.
  8. Remove from the oven. If using, sprinkle with toasted pecans or walnuts for an extra crunch and layer of flavor. Serve immediately as a delicious side dish.
    2 tablespoons chopped pecans or walnuts, toasted

Notes

To store leftover Crispy Maple Glazed Carrots Brussels Sprouts, allow them to cool completely before transferring them to an airtight container. Refrigerate them promptly. They will stay fresh in the refrigerator for up to 3-4 days. To reheat, the best method for retaining crispiness is to spread them in a single layer on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and slightly crisped again. Microwaving is an option but will result in softer vegetables. Freezing is not typically recommended for this dish as the texture can become mushy upon thawing, but if you must, store in freezer-safe bags with all air removed and use within 1-2 months, reheating from frozen in the oven.