Roasted Maple Glazed Carrots and Brussels Sprouts
A delicious combination of crispy carrots and Brussels sprouts glazed with maple syrup, perfect as a side dish for any main course.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and cut into ½ inch pieces
Glaze
- ¼ cup pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional) Can be omitted if preferred
Garnish
- 1 handful chopped parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Halve the Brussels sprouts and chop the carrots into ½ inch pieces.
Mixing
- In a large bowl, whisk together the maple syrup, olive oil, salt, pepper, and garlic powder if using.
Combining
- Toss the chopped carrots and Brussels sprouts in the bowl until they are evenly coated with the maple mixture.
Roasting
- Line a baking sheet with parchment paper. Spread the vegetables in an even layer on the sheet, ensuring they’re not crowded.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are caramelized and tender.
Serving
- Remove from the oven, sprinkle with fresh parsley if desired, and serve warm.
Notes
Can substitute with seasonal veggies like sweet potatoes or parsnips. Check vegetables a few minutes early to avoid over-roasting. Avoid overcrowding the pan for optimal crispiness.