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
Scale
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.
