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The vegetables roasting in the oven, with a light stir halfway through for even browning, turning golden and caramelized.

Maple Glazed Roasted Vegetables

Maple Roasted Brussels Sprouts and Carrots is a simple and flavorful side dish with a delightful blend of caramelized vegetables and a touch of sweetness from pure maple syrup. This dish is perfect for a fall or winter meal, providing a warm, savory balance to your plate.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 131 kcal

Equipment

  • Large bowl
  • Large-rimmed baking sheet
  • Oven

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 12 ounces Brussels sprouts halved
  • 8 ounces small carrots with tops trimmed

Instructions
 

Preheat Oven:

  • Preheat your oven to 475°F (245°C).

Prepare the Dressing:

  • In a large bowl, stir together olive oil, pure maple syrup, kosher salt, and black pepper until well combined.
    A bowl with olive oil, maple syrup, kosher salt, and black pepper being stirred together to create a sweet and savory glaze.

Toss Vegetables:

  • Add the halved Brussels sprouts and trimmed carrots to the bowl, and toss them until evenly coated with the oil and maple syrup mixture.
    Halved Brussels sprouts and trimmed carrots being tossed in the maple glaze until evenly coated.

Arrange on Baking Sheet:

  • Spread the Brussels sprouts and carrots in an even layer on a large rimmed baking sheet, making sure the vegetables are not overcrowded to allow for even roasting.
    Brussels sprouts and carrots arranged in a single layer on a large baking sheet, spaced out for even roasting.

Roast Vegetables:

  • Bake in the preheated oven for 15 to 20 minutes, or until the vegetables are caramelized and tender. Be sure to check halfway through and stir for even browning.
    The vegetables roasting in the oven, with a light stir halfway through for even browning, turning golden and caramelized.

Serve:

  • Remove from the oven and serve warm alongside your main dish.
    Roasted Brussels sprouts and carrots served warm, with a sweet, caramelized finish, ready to complement your main dish.

Notes

  • For extra crispiness, you can broil the vegetables for the last 2 minutes of roasting.
  • If you prefer more sweetness, drizzle an additional teaspoon of maple syrup before serving.