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
Scale
- 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