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!
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.
I hope you like this recipe as much as I do!
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!
Thinking of going plant-based in the new year? Or need some guidance on your already-occurring journey? Schedule a FREE 15-minute nutrition counseling discovery call to see how I can help you!
Want easy, fuss-free, delicious and nutritious recipes to enjoy over the holidays? Check out my Everyday Vegan Soups Ebook!
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!