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Roasted brussels sprouts and carrots with a wood turner on a baking sheet
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5 from 5 votes

Maple Roasted Brussels Sprouts and Carrots

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 115kcal

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.

Video

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 552mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13316IU | Vitamin C: 69mg | Calcium: 65mg | Iron: 1mg