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Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
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1 lb Brussels sprouts, trimmed and halved
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1 lb carrots, peeled and sliced on the bias
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3 tablespoons olive oil
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¼ cup pure maple syrup
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1 tablespoon Dijon mustard
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3 cloves garlic, minced
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
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Optional add-ins:
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Red pepper flakes
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Chopped pecans or walnuts
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Optional garnish: fresh thyme or parsley
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and carrots with olive oil, maple syrup, Dijon mustard, garlic, smoked paprika, salt, and pepper.
- Spread vegetables in a single layer on the baking sheet, with Brussels sprouts cut-side down for maximum crispiness.
- Roast for 25 minutes, then flip and stir vegetables.
- Return to the oven and roast for another 10 minutes, until caramelized and crispy at the edges.
- Taste and adjust seasoning. Garnish and serve warm.
Notes
- Don’t overcrowd the pan—use two pans if needed for crisp edges.
- For extra crunch, add nuts during the last 5 minutes of roasting.
- Swap maple syrup for honey if preferred.
- Finish with a drizzle of balsamic glaze for extra depth.
- Best served fresh, but leftovers reheat well in an air fryer.
These Crispy Maple Glazed Carrots and Brussels Sprouts are a perfect blend of sweet, savory, and roasted goodness. Tender vegetables are oven-roasted until caramelized and crispy, then coated in a light maple glaze that enhances their natural flavors.
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Ideal as a weeknight side dish or a holiday table favorite, this recipe is simple yet elegant. The combination of crisp edges and subtle sweetness makes even veggie skeptics fall in love.
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