These crispy maple glazed carrots and Brussels sprouts combine sweet, caramelized edges with a smoky, savory finish. The vegetables roast until tender inside and crisp at the tips. Maple syrup adds a warm sweetness that browns beautifully, while balsamic vinegar brightens the dish at the end. This side is easy, colorful, and full of texture — perfect for weeknights or holiday plates.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 195 kcal
- Protein: 2 g
- Carbohydrates: 20 g
- Fat: 11 g
- Fiber: 3 g
- Sugar: 16 g
- Sodium: 220 mg
Why Make This Crispy Maple Glazed Carrots & Brussels Sprouts
This recipe turns simple vegetables into a show-stopping side. Roasting brings out their natural sweetness and creates crispy, golden edges you can hear when you bite. The maple syrup gives a rich, caramel flavor, and the balsamic vinegar cuts through that sweetness with a bright tang. It’s quick, forgiving, and pairs well with many mains. The aroma while roasting is warm and slightly sweet, and the final dish looks glossy and inviting.
How to Make Crispy Maple Glazed Carrots & Brussels Sprouts
Roast vegetables at high heat so they crisp without becoming mushy. Toss them well so each piece gets a thin coating of oil and syrup. Spread in a single layer for even browning. Stir once halfway through to crisp both sides. Finish with a splash of balsamic to add acid and balance the maple’s sweetness.
Ingredients:
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Directions:
Step 1: Preparation
Preheat the oven to 425°F (220°C). Wash the Brussels sprouts and trim the ends, then slice them in half. Peel and slice the carrots into even pieces so they cook at the same rate as the sprouts.
Step 2: Mixing
In a large bowl, add the halved Brussels sprouts and sliced carrots. Pour in 3 tablespoons olive oil and 1/4 cup maple syrup. Sprinkle 1 teaspoon garlic powder, and add salt and pepper to taste. Toss everything until the vegetables are evenly coated.
Step 3: Cooking
Spread the coated vegetables on a baking sheet in a single layer, cut side down where possible. Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and crispy at the edges. Stir or flip them once about halfway through the cooking time for even browning.
Step 4: Finishing
Remove the pan from the oven. Drizzle 1 tablespoon balsamic vinegar over the hot vegetables and toss gently to coat. Taste and adjust seasoning. Serve warm and enjoy!
How to Serve Crispy Maple Glazed Carrots & Brussels Sprouts
Serve these glazed vegetables hot as a side to roasted chicken, pork tenderloin, or a seared salmon. They also pair well with mashed potatoes or a grain bowl. For a holiday plate, garnish with toasted pecans and a sprinkle of flaky sea salt. The contrast of sweet, crisp vegetables beside savory mains makes a balanced plate.
How to Store Crispy Maple Glazed Carrots & Brussels Sprouts
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore some crispness.
- Freezer: You can freeze leftovers, but texture will soften. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
- Make-ahead: Roast up to a day ahead, then re-crisp in a hot oven before serving.
Expert Tips for Perfect Crispy Maple Glazed Carrots & Brussels Sprouts
- Dry vegetables well before tossing. Moisture prevents browning.
- Slice carrots and sprouts to similar thickness so they cook evenly.
- Use a hot oven (425°F/220°C) for crispy edges without overcooking the centers.
- Spread veggies in a single layer with space between pieces to encourage browning.
- Toss with balsamic at the end — it adds bright acidity that balances the maple.
- If maple syrup browns too quickly, lower heat slightly and roast longer.
- Substitute coconut oil or avocado oil if you prefer a different flavor or higher smoke point.
Delicious Variations
- Add crunch: Toss with toasted pecans or walnuts before serving.
- Add heat: Sprinkle red pepper flakes or smoked paprika when mixing.
- Add herb flavor: Toss with chopped rosemary or thyme before roasting.
- Make it sweet-savory: Add a splash of soy sauce or tamari to deepen umami.
- Add cheese: Finish with crumbled goat cheese or grated Parmesan for richness.
- Swap sweeteners: Use honey or agave instead of maple for a different sweetness profile.
Frequently Asked Questions
-
Can I use frozen Brussels sprouts or carrots?
- Yes. Thaw and pat them dry to remove extra moisture. Frozen vegetables can release water and steam rather than roast, so drying helps them brown better.
-
How do I get extra crispy edges without burning the maple?
- Use high heat and space the vegetables out on the sheet. Roast cut side down. If the maple starts to burn, tent the pan with foil for the last few minutes or reduce the oven to 400°F (200°C).
-
Can I use honey instead of maple syrup?
- Yes. Honey works but has a slightly different flavor and can brown faster. Use the same amount and watch for earlier caramelization.
-
Is this recipe vegan?
- Yes. With the ingredients listed (olive oil, maple syrup, vegetables, balsamic), the dish is vegan. Additions like goat cheese or honey would change that.
-
Can I make this ahead for a party?
- Roast the vegetables a few hours ahead and reheat in a hot oven to restore crispness. For best results, finish with balsamic right before serving.
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How do I prevent the vegetables from sticking to the pan?
- Use a rimmed baking sheet and coat the pan with a little oil or line with parchment paper. Make sure the veggies are well coated but not swimming in oil.
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Will this work on the grill?
- Yes. Use a grill pan or foil pouch and watch closely. Grill until charred at the edges and tender inside, turning occasionally.
Conclusion
This Crispy Maple Glazed Carrots & Brussels Sprouts recipe is a simple way to turn everyday vegetables into a flavorful, textural side dish. The caramelized maple, crisp edges, and bright balsamic finish make it both comforting and elegant. Try the dish as written or explore the variations for different occasions. For another take on roasted Brussels sprouts and carrots with similar flavors, check out Maple Roasted Brussels Sprouts and Carrots – Delicious Little Bites. Enjoy cooking — you’ll love the sweet aroma and crunchy bites!
Print
Crispy Maple Glazed Carrots & Brussels Sprouts
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These crispy maple glazed carrots and Brussels sprouts combine sweet, caramelized edges with a smoky, savory finish, perfect for weeknights or holiday plates.
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C). Wash the Brussels sprouts and trim the ends, then slice them in half. Peel and slice the carrots into even pieces.
- In a large bowl, add the halved Brussels sprouts and sliced carrots. Pour in olive oil and maple syrup. Sprinkle garlic powder, salt, and pepper. Toss to coat.
- Spread the coated vegetables on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, stirring halfway through.
- Remove from the oven and drizzle balsamic vinegar over the hot vegetables. Toss gently to coat and adjust seasoning as needed. Serve warm.
Notes
For extra crispiness, ensure that vegetables are well-dried before roasting. Serve hot as a side to various mains.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 16g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
