Roasted Maple Glazed Carrots and Brussels Sprouts are the perfect mix of sweet, savory, and crispy. Maple syrup caramelizes beautifully with olive oil, giving the veggies golden edges and rich flavor.
This simple one-pan dish fits any occasion — weeknight dinner or holiday feast. It’s healthy, colorful, and made with everyday ingredients. Quick prep, easy cleanup, and big flavor — that’s the charm of this recipe!
❤️ Why You’ll Love This Maple Glazed Carrots and Brussels Sprouts
- Sweet meets savory: Maple glaze + roasted veggies = perfection.
- Simple & quick: One sheet pan, minimal effort.
- Healthy & wholesome: Full of vitamins and fiber.
- Beautiful & festive: Adds color and shine to any table.
- Crowd favorite: Even picky eaters love it!
Crispy, golden, and full of flavor — this side dish turns simple veggies into something unforgettable.
🛒 What You’ll Need
You only need a handful of simple ingredients to make this delicious side dish:
- 1 lb Brussels sprouts, trimmed and halved
- 3 large carrots, peeled and sliced into sticks
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder
- Salt & pepper, to taste
- (Optional: ¼ tsp crushed red pepper or a squeeze of lemon juice for brightness)
All these ingredients work together to create that irresistible sweet, caramelized glaze with a touch of savory balance.
👩🍳 How to Make Maple Glazed Carrots and Brussels Sprouts
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and carrots in a large bowl with olive oil, maple syrup, soy sauce, garlic powder, salt, and pepper until evenly coated.
- Spread them out on the sheet in a single layer for even roasting.
- Roast for 25–30 minutes, stirring halfway through, until veggies are tender and edges caramelized.
- Optional glaze boost: Drizzle an extra spoon of maple syrup during the last 5 minutes for a glossy finish.
Serve warm — golden, sweet, and perfectly roasted!
💡 You Must Know
The secret to perfect Roasted Maple Glazed Carrots and Brussels Sprouts is all in the details. Cut your vegetables evenly so they roast at the same rate — small sprouts should be halved, and thick carrots sliced thinner. Crowding the pan traps steam, so always leave space between each piece for that golden, crispy texture.
Also, pure maple syrup matters — not pancake syrup. Its deep, natural sweetness caramelizes beautifully without burning. Don’t skip tossing the veggies halfway through; that flip ensures even color and crunch. Finally, a sprinkle of sea salt after roasting enhances the maple flavor and balances the sweetness. Simple tricks, big difference!
🔥 Perfecting the Cooking Process
A flawless roast starts with the right oven temperature — 400°F (200°C) hits the sweet spot for caramelization. Use a heavy baking sheet for even heat, and preheat it for a minute before adding the veggies to get an instant sizzle.
Keep an eye on the last few minutes — the glaze can go from glossy to burnt fast. You’re aiming for crispy edges, tender centers, and a light stickiness from the maple syrup. If you want more depth, finish with a quick 2-minute broil for that restaurant-style crisp.
The result? Golden, shiny veggies that taste like sweet magic — perfectly roasted every time.
✨ Add Your Touch Maple Glazed Carrots and Brussels Sprouts
Make this dish your own with a few simple twists! Sprinkle chopped pecans or walnuts for crunch, or toss in dried cranberries for a festive pop of sweetness. A drizzle of balsamic glaze adds tang, while fresh thyme or rosemary gives it a cozy aroma.
Want it a bit spicy? Add a pinch of chili flakes before roasting. For extra shine, brush on a little maple syrup just before serving. Every small touch makes it uniquely yours — sweet, colorful, and full of flavor that fits any occasion.
🥶 Storing & Reheating
Got leftovers? No problem! Store cooled veggies in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm at 375°F (190°C) for 8–10 minutes — this keeps them crisp instead of soggy.
You can also use leftovers in grain bowls, wraps, or salads for easy weekday meals. The maple glaze stays flavorful, and the roasted edges taste just as good the next day.
👨🍳 Chef’s Helpful Tips for Maple Glazed Carrots and Brussels Sprouts
- Dry veggies well before roasting — moisture prevents crispiness.
- Use real maple syrup, not artificial. It caramelizes perfectly without burning.
- Flip halfway through cooking for even browning and glossy edges.
- Don’t overcrowd the pan — space means crisp, not steamed, vegetables.
- For a gourmet touch, finish with a sprinkle of flaky sea salt or a drizzle of lemon juice right before serving.
These small steps turn a simple side dish into a restaurant-quality plate every time.
❓ FAQ for Maple Glazed Carrots and Brussels Sprouts
Can I use frozen Brussels sprouts?
Yes! Just thaw and pat them dry before roasting to avoid sogginess.
Can I make this ahead?
Absolutely. Roast a few hours early, then reheat in the oven before serving.
Can I add other veggies?
Sure — sweet potatoes, parsnips, or butternut squash all pair beautifully with maple glaze.
Is this vegan and gluten-free?
Yes, as long as you use pure maple syrup and gluten-free soy sauce.
🏁 Conclusion
Roasted Maple Glazed Carrots and Brussels Sprouts prove that simple ingredients can create something truly special. With just a few pantry staples, you get a dish that’s sweet, savory, colorful, and elegant enough for any table — from weeknight dinners to festive gatherings.
Each bite delivers the perfect mix of caramelized texture and maple-kissed flavor, making it a side that everyone reaches for first. It’s easy to make, easy to love, and guaranteed to impress your guests every time.
So next time you’re planning a meal, skip the plain steamed veggies — and let your oven do the magic. These roasted beauties are more than just a side; they’re the heartwarming touch that brings your whole plate together.
Healthy Roasted Maple Glazed Carrots and Brussels Sprouts You’ll Love
Description
A simple, sweet-savory roasted veggie dish made with maple syrup and olive oil — caramelized, golden, and irresistibly good for any meal.
Ingredients
Instructions
Preheat oven to 400°F (200°C).
Toss veggies with olive oil, maple syrup, garlic, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
Notes
- For extra shine, drizzle a little maple syrup before serving.
Add chopped pecans or cranberries for a festive twist.
Pairs perfectly with chicken, turkey, or salmon.
