If you are looking for a side dish that bursts with flavor, texture, and color, you simply have to try this Crispy Maple Glazed Carrots and Brussels Sprouts Recipe. It takes humble vegetables and transforms them into a caramelized, crispy delight with a perfect balance of sweet maple glaze, tangy vinegar, and a subtle hit of spice. This recipe is one of those dishes that impresses without demanding hours in the kitchen, making it an absolute favorite to serve alongside your weeknight dinners or special holiday feasts.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all you need to achieve that gorgeous crispy texture and rich flavor in this Crispy Maple Glazed Carrots and Brussels Sprouts Recipe. Each component plays a unique role, from the natural sweetness of the maple syrup to the slight tang of balsamic vinegar that lifts the dish.
- Brussels sprouts (1 lb): Trimmed, halved for even roasting and crispness.
- Carrots (1 lb): Peeled and cut into uniform pieces to cook evenly alongside the Brussels sprouts.
- Olive oil (3 tbsp): Helps the veggies crisp up and adds a lovely, rich base flavor.
- Pure maple syrup (3 tbsp): The star sweetener that creates the irresistible glaze.
- Balsamic vinegar (1 1/2 tbsp): Balances sweetness with a tangy depth; apple cider vinegar can be used for a lighter twist.
- Dijon mustard (2 tsp): Adds a subtle sharpness and helps the glaze emulsify.
- Garlic (2 cloves): Minced for that savory warmth that elevates the glaze.
- Kosher salt (1 tsp): Essential for bringing out all the natural flavors.
- Black pepper (1/2 tsp): Freshly ground to add a mild heat and complexity.
- Smoked paprika (1/2 tsp, optional): Offers a gentle smoky layer that complements the sweetness.
- Red pepper flakes (1/4 tsp, optional): For a little kick and subtle heat.
- Unsalted butter (1 1/2 tbsp, optional): Adds richness when melted over the hot veggies at the end.
- Chopped toasted pecans or walnuts (1/4 cup, optional): Brings a crunchy texture contrast and nutty flavor.
- Dried cranberries or pomegranate arils (2 tbsp, optional): Sprinkle on top for an extra hit of sweetness and beautiful color.
- Fresh thyme or rosemary (1–2 tsp finely chopped plus extra for garnish): Fragrant herbs that tie the flavors together elegantly.
- Flaky sea salt (optional): To finish with a delicate crunch and seasoning boost.
How to Make Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
Step 1: Preheat and Prepare Your Tools
Start by preheating your oven to 425°F (220°C). To get those crispy edges everyone raves about, place a large, heavy baking sheet or roasting pan inside the oven while it warms up. This little trick helps ensure the veggies roast instead of steam, giving you that sought-after caramelized finish.
Step 2: Prepare the Vegetables
Trim the tough ends from the Brussels sprouts and remove any wilted outer leaves. Cut them in half lengthwise to expose their flat side—this means more surface for browning. Peel the carrots and slice them into 1/2-inch thick diagonal pieces or batons. Keeping all pieces roughly the same size guarantees that they roast evenly and finish cooking at the same time. Don’t rush—this step makes a huge difference!
Step 3: Dry the Vegetables Thoroughly
Pat the Brussels sprouts and carrots completely dry using a clean kitchen towel or paper towels. Removing excess moisture from the surface is crucial for achieving that beautiful crispness rather than sogginess. This step often gets overlooked but trust me, it’s worth the effort!
Step 4: Whisk Together the Maple Glaze
In a large bowl, combine olive oil, pure maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, freshly ground black pepper, smoked paprika, red pepper flakes, and finely chopped fresh thyme or rosemary. Whisk everything until smooth and emulsified. This glaze will coat the vegetables, infusing each bite with layers of sweet, tangy, and savory notes.
Step 5: Toss Vegetables in the Glaze
Add the dry Brussels sprouts and carrots to the bowl with your maple glaze. Toss gently but thoroughly, making sure the glaze reaches every nook and cranny, especially nestled inside the Brussels sprout leaves. This ensures each piece bakes up with incredible flavor and a beautifully sticky exterior.
Step 6: Arrange on the Hot Baking Sheet
Carefully remove the preheated pan from the oven and spread your glazed vegetables into a single, even layer with the flat cut sides of the Brussels sprouts facing down. This direct contact is key to developing that deep golden crust. Avoid overcrowding the pan—if needed, use two trays so air can circulate and the veggies roast instead of steam.
Step 7: Roast Until Golden and Tender
Place the pan back in the oven and roast the vegetables for 15 minutes without stirring. This allows a gorgeous golden crust to form. Afterward, stir or flip the vegetables to encourage even browning, keeping as many of those flat sides down as possible. Continue roasting for another 10 to 15 minutes, or until the carrots are tender and the Brussels sprouts edges are crispy and caramelized. The total roasting time will be around 25 to 30 minutes.
Step 8: Optional Butter Finish for Extra Richness
If you want to add a touch of luxurious richness, melt unsalted butter until it’s just melted and starting to turn a nutty golden color. Drizzle this warm butter over the roasted vegetables as soon as they come out of the oven, then toss gently on the hot tray so the veggies get that beautiful glossy finish.
Step 9: Add Crunchy and Sweet Toppings
Transfer the hot maple-glazed vegetables to a serving dish. Sprinkle with chopped toasted pecans or walnuts for a satisfying crunch and top with dried cranberries or pomegranate arils to add a pop of sweet tartness and vibrant color. Finish with an extra sprinkle of fresh thyme or rosemary and a pinch of flaky sea salt for that final flavor boost.
How to Serve Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
Garnishes
To really make your presentation pop, a few extra fresh herb sprigs like thyme or rosemary add a fragrant, green touch that brightens the whole dish. The sprinkle of flaky sea salt adds not only flavor but also a delicate crunch that complements the crispy vegetables perfectly.
Side Dishes
This Crispy Maple Glazed Carrots and Brussels Sprouts Recipe pairs beautifully with roasted chicken, pork tenderloin, or a simple grilled steak. It’s also fantastic alongside a creamy risotto or fluffy quinoa for a more vegetarian-friendly meal. Holiday dinners become instantly more elegant with these glossy, flavorful veggies on the table.
Creative Ways to Present
Serve these veggies in a rustic cast-iron skillet right on the table, garnished with nuts and berries for a cozy, inviting vibe. Alternatively, arrange them artistically on a large platter with colorful pomegranate arils scattered across for a festive touch. For dinner parties, individual roasted veggie portions in small ramekins topped with a sprig of herb make a charming personal side.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, place any leftovers in an airtight container and store them in the refrigerator. These veggies keep well for up to three days and maintain much of their texture if properly stored.
Freezing
While roasting imparts such a fresh crispness that freezing is not ideal, you can freeze leftover cooked carrots and Brussels sprouts if needed. Place cooled veggies in a freezer-safe container or bag and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
The best way to bring back the crispiness is to reheat the leftovers on a hot skillet or by spreading them out on a baking sheet and warming in a 400°F (200°C) oven for a few minutes. This quickly crisps up the edges again without drying them out, much better than the microwave.
FAQs
Can I use frozen Brussels sprouts and carrots?
Fresh vegetables work best for this Crispy Maple Glazed Carrots and Brussels Sprouts Recipe. Frozen veggies tend to hold extra moisture, which can prevent achieving that perfect crispiness. If using frozen, make sure to thaw and dry them thoroughly before roasting.
Is there a substitute for maple syrup?
Yes! You can substitute honey or agave nectar if you don’t have maple syrup on hand. Just be mindful that the flavor will be slightly different, but the glaze will still turn out beautifully sweet and sticky.
How spicy is the recipe with red pepper flakes?
The amount of red pepper flakes suggested adds just a mild heat that balances the sweetness. If you prefer a completely mild dish, you can omit the red pepper flakes without affecting the overall flavor too much.
Can I make this recipe vegan?
Absolutely! Simply omit the optional butter or replace it with a vegan butter or a splash of extra olive oil for richness. The rest of the ingredients are already plant-based.
What if I don’t have balsamic vinegar?
You can use apple cider vinegar or even lemon juice as alternatives. Balsamic adds a deeper sweetness and tang, but the dish will still be delicious with these substitutes, just slightly brighter in flavor.
Final Thoughts
This Crispy Maple Glazed Carrots and Brussels Sprouts Recipe is such a delightful way to upgrade your vegetable sides with layers of flavor, color, and texture. I promise once you try it, these caramelized gems will become a regular feature on your table—whether for a cozy weeknight meal or your next holiday gathering. Go ahead and give it a whirl; your taste buds will thank you!
Print
Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Maple Glazed Carrots and Brussels Sprouts recipe delivers a perfect balance of sweet, tangy, and savory flavors with a delightful caramelized crunch. These oven-roasted vegetables are tossed in a maple syrup glaze infused with balsamic vinegar, Dijon mustard, garlic, and warm spices, making them a deliciously elegant side dish suitable for holiday meals or everyday dinners.
Ingredients
Vegetables
- 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
Glaze
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 1/2 tbsp balsamic vinegar (or apple cider vinegar for a lighter tang)
- 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, for a subtle smoky flavor)
- 1/4 tsp red pepper flakes (optional, for mild heat)
- 1 1/2 tbsp unsalted butter (optional, for richness)
- 1–2 tsp finely chopped fresh thyme or rosemary (plus extra for garnish)
Toppings (Optional)
- 1/4 cup chopped toasted pecans or walnuts
- 2 tbsp dried cranberries or pomegranate arils
- Flaky sea salt, to finish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a large, heavy baking sheet or roasting pan inside to heat. Using a hot pan helps vegetables crisp up instead of steaming.
- Prepare the vegetables: Trim the tough stem ends off the Brussels sprouts and remove any discolored outer leaves, then cut each sprout in half through the stem. Peel the carrots and slice them into 1/2-inch thick diagonals or batons, matching the size of the Brussels sprouts halves to ensure even cooking.
- Dry the vegetables: Pat the Brussels sprouts and carrots thoroughly dry with a clean towel or paper towels. Removing moisture is crucial for getting crispy, caramelized edges.
- Make the maple glaze: In a large bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika if using, red pepper flakes if using, and chopped fresh thyme or rosemary. Adjust salt or vinegar to taste for a sweet, tangy, well-balanced glaze.
- Toss to coat: Add the dried vegetables to the glaze and toss thoroughly so that every piece is evenly coated, ensuring the glaze seeps into the Brussels sprouts’ leaves and crevices.
- Arrange on the hot pan: Carefully remove the preheated baking sheet from the oven. Spread the vegetables out on the pan in a single, even layer with the flat cut sides of Brussels sprouts facing down to maximize browning. Avoid overcrowding; use two pans if necessary.
- Roast the vegetables: Roast for 15 minutes without stirring to allow a golden crust to form. Then stir or flip the vegetables, keeping flat sides down as much as possible. Roast an additional 10–15 minutes until carrots are tender, Brussels sprouts are deeply browned and crispy at the edges, and the glaze is caramelized.
- Optional butter finish: While the vegetables finish roasting, melt butter gently until it starts to turn nutty and fragrant. Once the vegetables are out of the oven, drizzle the melted butter over and toss briefly on the hot tray for added richness and a glossy finish.
- Add toppings: Transfer roasted vegetables to a serving dish. Sprinkle with toasted pecans or walnuts and dried cranberries or pomegranate arils if using. Garnish with extra fresh herbs and a pinch of flaky sea salt to enhance texture and flavor.
- Serve and store: Serve warm as a side for roasted meats or vegetarian meals. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a hot skillet or 400°F oven to re-crisp before serving.
Notes
- Patting vegetables dry is essential for achieving crispiness.
- Using a hot baking sheet helps develop a better caramelized crust.
- Don’t overcrowd the pan; spread vegetables out for even roasting.
- Optional butter adds richness but can be omitted for a dairy-free version.
- Swap balsamic vinegar with apple cider vinegar for a lighter tang.
- To re-crisp leftovers, briefly roast or sauté before serving.
- Adjust spices like smoked paprika and red pepper flakes according to your heat preference.
