Maple Roasted Brussels Sprouts & Carrots Recipe Perfect for Fall

Imagine the sweet aroma of maple syrup mingling with the earthy scent of roasted Brussels sprouts and carrots. The caramelized edges glisten as they emerge from the oven, and the colors—deep green, vibrant orange, and golden brown—are as inviting as the crisp autumn air outside. This dish isn’t just a side; it’s an experience. The first time I made these Maple Roasted Brussels Sprouts & Carrots, I was hosting a cozy fall dinner, and let me tell you, it was love at first bite. Everyone at the table paused, fork in mid-air, smiling as they savored the mix of sweet and savory goodness. It was one of those moments where food becomes more than sustenance—it becomes a memory. Honestly, I wish I had stumbled upon this recipe years ago because it has now become a staple for every autumn gathering in my home.

It’s dangerously easy and delivers nothing but pure, nostalgic comfort. Whether you’re pulling together a Thanksgiving spread, looking for a quick and nutritious weeknight side, or simply craving those warm fall flavors, this recipe will hit the spot. It’s been tested time and time again (in the name of research, of course), and it never disappoints. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 35 minutes, making it perfect for busy weeknights or last-minute holiday meals.
• Simple Ingredients: You probably already have most of these items in your pantry, like maple syrup and olive oil.
• Perfect for Gatherings: Whether it’s Thanksgiving, Friendsgiving, or just a cozy dinner at home, this dish is a star.
• Crowd-Pleaser: Even picky eaters are drawn to the sweet, caramelized edges and tender, flavorful veggies.
• Unbelievably Delicious: The balance of sweet maple syrup and savory roasted vegetables creates a flavor profile that’s just so satisfying.

What sets this recipe apart is the way the maple syrup interacts with the natural sugars in the vegetables, creating a sticky, golden glaze that’s impossible to resist. It’s not just another roasted vegetable recipe—it’s the kind you’ll turn to whenever you want to make something special without a lot of effort. Plus, it’s a great way to get those who aren’t fans of veggies to come back for seconds! Trust me, there’s something magical about the way the flavors come together here.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easily available at your local grocery store.

• Brussels sprouts: About 1 pound, trimmed and halved (look for firm, bright green sprouts).
• Carrots: 4 medium-sized carrots, peeled and cut into 1-inch chunks.
• Olive oil: 2 tablespoons for roasting (adds flavor and helps with caramelization).
• Pure maple syrup: 3 tablespoons for that sweet, sticky glaze (use real maple syrup—not pancake syrup—for the best flavor).
• Salt: 1 teaspoon, or to taste (enhances the natural flavors).
• Black pepper: ½ teaspoon, freshly ground for added depth.
• Garlic powder: ½ teaspoon for a subtle, savory kick.
• Optional: Chopped pecans or walnuts for added crunch.

If you’re missing an ingredient, don’t worry! You can substitute honey for maple syrup or try sweet potatoes instead of carrots. The beauty of this recipe is its adaptability, so feel free to adjust based on what you have on hand.

Equipment Needed

• Baking sheet: A large, heavy-duty sheet ensures even roasting and prevents overcrowding.
• Sharp knife: Essential for slicing the Brussels sprouts and carrots evenly.
• Cutting board: Pick a sturdy one—vegetables can be slippery!
• Mixing bowls: One large bowl for tossing the vegetables with the maple glaze.
• Spatula or tongs: For flipping the vegetables halfway through roasting.

Pro tip: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, aluminum foil works great too—just lightly grease it with cooking spray or a thin layer of oil.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). This temperature is perfect for achieving that golden-brown caramelization on the veggies.
2. Prep the vegetables: Wash and dry your Brussels sprouts and carrots. Trim the ends off the sprouts and slice them in half. Peel the carrots and cut them into 1-inch chunks. Try to keep the pieces uniform so they cook evenly.
3. Make the glaze: In a large mixing bowl, whisk together the olive oil, maple syrup, salt, black pepper, and garlic powder until well combined.
4. Toss the vegetables: Add the Brussels sprouts and carrots to the bowl with the glaze. Toss well to ensure every piece is coated evenly.
5. Arrange on the baking sheet: Spread the vegetables in a single layer on the prepared baking sheet. Overlapping will prevent proper roasting, so give them room to breathe.
6. Roast: Place the baking sheet in the preheated oven and roast for 20 minutes. After the first 10 minutes, use a spatula or tongs to flip the vegetables to ensure even cooking.
7. Check for doneness: After 20 minutes, check the vegetables. They should be tender when pierced with a fork and have golden, caramelized edges. If they’re not ready, roast for another 5-10 minutes.
8. Add optional toppings: If using nuts, sprinkle them over the vegetables during the last 5 minutes of roasting for a toasty crunch.
9. Serve: Remove the vegetables from the oven and allow them to cool for a few minutes before serving. Enjoy the sweet and savory goodness!

Cooking Tips & Techniques

Here are some tips to ensure your Maple Roasted Brussels Sprouts & Carrots turn out perfect every time:

• Don’t overcrowd the baking sheet: Spread the vegetables out in a single layer so they roast evenly. If they’re too close together, they’ll steam instead of caramelize.
• Use fresh Brussels sprouts: Look for firm, bright green sprouts without yellowing or wilting leaves. Fresh veggies always roast better.
• Cut evenly: Make sure your carrots and Brussels sprouts are similar sizes for consistent cooking. This avoids some pieces being mushy while others are undercooked.
• Watch the oven: Every oven is different, so keep an eye on the veggies as they roast. You don’t want them to burn, but don’t be afraid of a little char—that’s where the flavor happens!
• Customize the seasoning: Feel free to experiment with a pinch of paprika, cayenne for heat, or even a sprinkle of dried thyme for a herby twist.

Variations & Adaptations

This recipe is super versatile, and there are so many ways to make it your own:

• Dietary swaps: For a vegan version, stick with olive oil and skip any honey substitutions. You can also use agave syrup if you don’t have maple syrup.
• Seasonal twist: Swap carrots for sweet potatoes in the fall or try parsnips in the winter for a delicious variation.
• Flavor boost: Add a sprinkle of crumbled feta cheese or goat cheese after roasting for a creamy, tangy punch.
• Spice it up: Add some crushed red pepper flakes or smoked paprika to the maple glaze for a fiery, smoky kick.

One of my favorite variations is adding cranberries for a pop of tartness. I tried it last Thanksgiving, and it added such a festive touch—and it looked stunning on the table!

Serving & Storage Suggestions

Maple Roasted Brussels Sprouts & Carrots are best served warm, straight out of the oven. The caramelized glaze shines brightest when the dish is fresh and hot.

• Serving suggestions: Pair this side dish with roasted chicken, turkey, or even a hearty lentil loaf for a vegetarian option. A crisp white wine or apple cider makes a lovely accompaniment.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making them even more delicious!
• Reheating tips: To reheat, spread the veggies on a baking sheet and warm them in a 375°F (190°C) oven for about 8-10 minutes. Avoid microwaving to keep the texture perfect.

Nutritional Information & Benefits

This dish is as nutritious as it is delicious. Here’s a breakdown of what you’re getting:

• Calories: Approximately 150 calories per serving.
• Rich in vitamins: Packed with vitamin C and fiber from Brussels sprouts and carrots.
• Heart-healthy fats: Olive oil provides beneficial monounsaturated fats.
• Natural sweetness: Maple syrup adds a touch of sweetness without refined sugar.
• Dietary considerations: This recipe is gluten-free, vegetarian, and easily adaptable for vegan diets.

With its vibrant veggies and wholesome ingredients, this side is a guilt-free way to enjoy the comforting flavors of fall.

Conclusion

If you’re looking for a recipe that feels like autumn wrapped in a warm, delicious hug, these Maple Roasted Brussels Sprouts & Carrots are it. They’re sweet, savory, and so easy to prepare, making them ideal for any occasion. Whether you stick to the classic version or try one of the fun variations, feel free to make this recipe your own.

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Happy roasting, and don’t forget to savor every bite!

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting because they caramelize better. However, you can use frozen veggies in a pinch—just be sure to thaw and pat them dry to remove excess moisture.

What’s the best way to cut Brussels sprouts for roasting?

Trim the tough ends off and slice them in half lengthwise. This creates a flat surface that caramelizes beautifully in the oven.

Can I make this recipe ahead of time?

Yes, you can roast the vegetables ahead and reheat them in the oven at 375°F (190°C) for about 8-10 minutes before serving.

Can I use honey instead of maple syrup?

Absolutely! Honey works as a great substitute, though it will have a slightly different flavor. Just make sure to use a good-quality honey for the best results.

How can I make this recipe vegan?

This recipe is already close to vegan. Just ensure that any substitutions (like nuts or cheese) are plant-based, and you’re good to go!

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