This recipe for a sweet and savory vegetable medley uses Brussels sprouts, carrots, maple syrup and a couple basic seasonings to create a flavorful side dish. Maple Roasted Brussels Sprouts and Carrots are easy to prepare, deliciously sweet and savory flavored, and a healthy complimentary side dish to serve alongside a variety of main courses.
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This vegetable medley of Maple Roasted Brussels Sprouts and Carrots is an easy side dish filled with lots of fall flavor.
Like my recipe for Roasted Fall Vegetables, carrots and Brussels sprouts are roasted on a sheet pan, tossed in maple syrup, and dressed simply with herbs and spices of your choice.
This versatile side dish is both sweet and savory, while remaining nutritious and satiating. Brussel sprouts and carrots are high protein vegetables, full of fiber, and vitamin K, which supports bone health, optimal digestion, and increased energy levels.
Sweet and savory dishes, such as this side dish and my Brussels Sprouts with Bacon, Cranberries and Apples, are utterly satisfying to eat and pair fantastically with any main dish you may be serving it alongside. This aromatic vegetable medley is complexly flavored while remaining straightforward and simple to make.
Why This Recipe Works
This quick recipe requires only 30 minutes of your time and 6 ingredients total, including salt, pepper, and oil. It is as easy to shop for these basic ingredients as it is to prepare the entire dish!
The contrasting sweet and savory notes create a deeply flavorful dish which is loaded with complimentary flavors. Customize this roasted vegetable medley by using extra herbs or adding red pepper flakes for a sweet and spicy version.
This side dish is delicious paired with a variety of main dishes such as basic roasted chicken, crispy salmon, or broiled cod. Maple Roasted Brussels Sprouts and Carrots could also serve as a protein packed salad topping; simply toss a couple scoopfuls on top of a bed of lightly dressed greens for a light, nutritious meal.
How To Roast Brussels Sprouts and Carrots
Ingredients
- Brussels Sprouts: use fresh, not frozen, for this recipe.
- Carrots: again, fresh carrots are strongly recommended.
- Maple Syrup: pure maple syrup will give you the best flavor.
- Butter: you can also substitute olive oil or melted coconut oil.
- Optional: try adding crushed red pepper for a sweet, spicy flavor or sprinkle on fresh herbs after roasting. Parsley and thyme work great in this recipe.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat oven to 425°F.
Trim the stems and remove any yellow or damaged outer leaves from the Brussels sprouts, then slice in half length-wise. Peel the carrots and cut them equal in size or thickness to the Brussels sprouts.
Create!
Add the prepared vegetables to a large bowl.
Toss with the melted butter and maple syrup.
Spread out onto a sheet pan and season with salt and pepper.
Chef’s Tip: line the sheet pan with parchment paper or aluminum foil to make clean up easier.
Roast for 25-30 minutes. Toss every 10 minutes for the first 20 minutes, then toss every 5 minutes until the vegetables are tender and starting to caramelize.
Present!
Sprinkle with minced fresh parsley or thyme, if desired, and serve warm.
Tips and Techniques
- Use pure maple syrup and fresh vegetables for the best flavor and texture.
- Line the sheet pan with parchment paper or aluminum foil to make clean up easier.
- Store leftovers in an airtight container in the refrigerator. Eat within 3 days.
FAQ’s
Do You Peel Carrots Before Roasting?
You do not need to peel carrots before roasting, if you’d rather not, but you should scrub them really well to remove any dirt.
Do You Need To Blanch Vegetables Before Roasting?
You do not need to blanch vegetables before roasting, however, you may want to. Blanching vegetables not only softens them and lessens roasting time, but also helps retain nutrients, flavor and color.
Why Are My Brussels Sprouts Mushy?
Cooking methods like steaming and boiling will result in mushy Brussels sprouts. If roasted Brussels sprouts turn out mushy, they have likely been over-cooked.
What Is The Best Temperature For Roasting Vegetables?
Most vegetables are best when roasted between 400-425°F.
Can Frozen Brussels Sprouts Be Roasted?
Roasting is probably the best way to cook frozen Brussels sprouts, however, fresh is always best for texture and flavor.
More Brussels Sprouts and Carrot Side Dish Recipes
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Maple Roasted Brussels Sprouts and Carrots
Ingredients
- 1 pound Brussels sprouts (trimmed and halved)
- 1 pound carrots (peel and sliced)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons pure maple syrup
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat oven to 425°F.
- Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup.
- Spread out onto a sheet pan and season with salt and pepper.
- Roast for 25-30 minutes. Toss every 10 minutes for the first 20 minutes, then toss every 5 minutes until the vegetables are tender and starting to caramelize.
- Sprinkle with minced fresh parsley or thyme, if desired, and serve warm.
Notes
Tips and Techniques
- Use pure maple syrup and fresh vegetables for the best flavor and texture.
- Cut the carrots to the approximate size or thickness as the Brussels sprouts.
- Line the sheet pan with parchment paper or aluminum foil to make clean up easier.
- Store leftovers in an airtight container in the refrigerator. Eat within 3 days.
