This maple glazed carrots and roasted brussel sprouts recipe has been a favorite holiday side of mine for a while, but for some reason, I’ve never thought to share the recipe. Until now!
I think most people have the misconception that brussel sprouts are gross, but that couldn’t be further from the truth with this recipe. The spices on both the carrots and brussel sprouts blend together to make the vegetables incredibly flavorful, while the maple syrup adds a touch of sweetness to the dish. Feel free to experiment with the spices used!
One-pan dishes are crucial to me over the holidays. As much as I love spending time making a delicious meal, I’m more concerned with spending time with family and friends over the holidays. But that doesn’t mean I want to compromise on flavor! I love these maple glazed carrots and roasted brussel sprouts because all the veggies can be thrown onto one pan, cooked for 25 minutes, and they’re done, just like my 30-Minute Vegan Sausage, Sweet Potato & Brussels Sprouts Sheet Pan Meal, which is similar to this recipe but we cook the vegan sausage on the pan too for a complete meal!
I love when my brussel sprouts are slightly charred because it adds more depth of flavor, but feel free to cook the veggies for less time if that’s not your jam! maple syrup is used in this recipe. I tend to add the maple syrup after the vegetables have cooked, since I find it can get a bit messy on the baking sheet if added before, but feel free to do whatever you’d like! I also use 1 tablespoon of coconut oil for roasting, and save the other tablespoon to toss the veggies in after cooking, as they can dry out a bit in the oven.
This maple glazed carrots and roasted brussel sprouts recipe is the perfect side to any holiday dish, or perfect for you to meal prep throughout the holidays to ensure that you always have a delicious vegetable on hand to keep you fueled through the holiday madness.
Maple Glazed Carrots and Roasted Brussel Sprouts
Ingredients
- 2 tbsp coconut oil melted
- 4 cups halved brussel sprouts if very large, quarter brussel sprouts
- 3 large carrots batoned
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/3 tsp salt
- 1/3 tsp ground pepper
- 1 tbsp maple syrup
Instructions
- Preheat oven to 450 F. Line a large baking sheet with a silicon baking mat or parchment paper.
- Place sliced brussel sprouts and batoned carrots into a large mixing bowl. Add 1 tbsp of melted coconut oil and spices and mix. (You may add maple syrup at this time too, or wait until after roasting).
- Place brussel sprouts and carrots on baking sheet, distributing as evenly as possible.
- Bake for 25 minutes, or until brussel sprouts are slightly charred and carrots are fork tender.
- Toss cooked brussel sprouts and carrots in 1 tbsp of melted coconut oil and maple syrup. Serve immediately and enjoy!
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Delicious! I used pure maple syrup, and that combination with the coconut oil and some salt was tasty and refreshing! My husband said it was the best brussel sprouts he’s ever had!
I’m so happy that you and your husband loved it, Cali!
This was THE best combination of seasonings I’ve ever tasted on roasted veggies. This recipe was easy to follow & not time consuming at all. My husband & I really enjoyed this side dish turned main dish at first bite!! Thanks for sharing!
Oh I’m so happy you loved it, Marian! It’s one of my favorites too 🙂
Hello…I was asked to bring a hot vegetable side dish for a shower to accompany a hot salmon penne pasta and chicken salad as mains. Seeing that it is in February, I thought this might work at the buffet line as it looks easy to make, transport and reheat. Any suggestions? Open to any comments. jos
I think this would be a great option to bring! It’s universally loved 🙂