Some of the best side dishes are the ones that feel effortless yet taste like they took much more work. That’s exactly what makes Crispy Maple Glazed Carrots and Brussels Sprouts such a standout. Roasting vegetables at high heat brings out their natural sweetness, but when you add a touch of maple syrup and warm spices, they transform into something truly special. This is the kind of dish that wins over even the most reluctant vegetable eaters.
I’ve always believed that Brussels sprouts deserve a second chance. When roasted properly, they become crispy on the edges, tender inside, and deeply flavorful. Paired with sweet carrots and a light maple glaze, they strike that perfect balance between savory and sweet. Whether you’re preparing a holiday spread, a weeknight dinner, or a meal-prep-friendly side, this dish fits seamlessly into any menu.
What makes this recipe especially appealing is its simplicity. With just a handful of pantry spices and one sheet pan, you get caramelized vegetables that feel comforting yet fresh. Let’s explore why this roasted vegetable combo deserves a regular spot on your table.
Recipe Overview
Crispy Maple Glazed Carrots and Brussels Sprouts is a roasted vegetable side dish made with halved Brussels sprouts and carrot batons tossed in coconut oil, warm spices, and finished with a light maple syrup glaze. Roasted at high heat, the vegetables become golden, crispy at the edges, and tender inside. It’s naturally vegan, gluten-free, and packed with flavor—perfect for both everyday meals and special occasions.
Ingredients & Instructions
This recipe relies on simple, wholesome ingredients that come together beautifully in the oven.
Ingredients
- 4 cups Brussels sprouts, halved
- 3 large carrots, cut into batons
- 2 tablespoons melted coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ⅓ teaspoon salt
- ⅓ teaspoon black pepper
- 1 tablespoon maple syrup
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). High heat is key here—it helps the vegetables roast quickly and develop crispy, caramelized edges without becoming soggy.
2. Toss the Vegetables
Add the halved Brussels sprouts and carrot batons to a large mixing bowl. Drizzle with 1 tablespoon of melted coconut oil and toss until the vegetables are evenly coated. This light coating helps the spices adhere and promotes even browning.
3. Season Generously
Sprinkle the vegetables with smoked paprika, garlic powder, ground coriander, salt, and black pepper. Toss again to ensure every piece is well seasoned.
Tip: Smoked paprika adds depth and a subtle smokiness that balances the sweetness of the maple syrup later.
4. Roast Until Crispy
Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding—this allows the vegetables to roast rather than steam.
Roast in the preheated oven for about 25–30 minutes, stirring halfway through, until the vegetables are tender and crispy around the edges.
5. Add the Maple Glaze
Remove the baking sheet from the oven and drizzle the maple syrup evenly over the vegetables. Gently toss to coat without breaking the Brussels sprouts apart.
Return the pan to the oven for another 5–8 minutes, just until the maple syrup caramelizes slightly and clings to the vegetables.
6. Serve Warm
Remove from the oven and serve immediately. The vegetables should be golden, lightly glazed, and irresistibly crispy at the edges.
Cooking Tips & Variations
This dish is wonderfully adaptable. Here are a few ways to customize it to suit your taste or occasion:
1. Switch the Oil
Coconut oil adds a subtle sweetness, but you can also use olive oil or avocado oil if preferred. Each option brings a slightly different flavor profile.
2. Adjust the Sweetness
If you like a more pronounced sweet note, add an extra teaspoon of maple syrup. For a more savory version, reduce the maple syrup slightly or add it only to half the pan.
3. Add Heat
For a spicy-sweet contrast, sprinkle in red pepper flakes or a pinch of cayenne pepper before roasting.
4. Add Texture
Toss in toasted pecans, walnuts, or pumpkin seeds just before serving for added crunch and richness.
5. Seasonal Twists
- Add parsnips or sweet potatoes for a heartier fall version.
- Finish with a splash of balsamic vinegar or lemon juice for brightness.
6. Make It a Main
Turn this side into a light main dish by serving it over quinoa, farro, or wild rice, or topping it with roasted chickpeas for added protein.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a 400°F oven for 8–10 minutes to restore crispiness. Avoid microwaving if possible, as it softens the vegetables.
Serving Suggestions
This dish pairs beautifully with:
- Roasted or grilled chicken, turkey, or salmon
- Holiday mains like roast beef or plant-based roasts
- Grain bowls or vegetarian plates
It’s equally at home on a Thanksgiving table or as a simple weeknight side.
Crispy Maple Glazed Carrots and Brussels Sprouts proves that vegetables don’t have to be boring to be healthy. With minimal compilations and maximum flavor, this dish delivers caramelized sweetness, savory warmth, and satisfying crunch in every bite. It’s easy enough for busy nights, yet elegant enough for special occasions.
Once you try this recipe, it’s hard not to come back to it again and again. It’s the kind of side dish that quietly steals the spotlight—and often disappears faster than the main course. If you’re looking for a reliable, crowd-pleasing vegetable recipe, this one deserves a permanent place in your rotation.
FAQs
1. Can I make this recipe ahead of time?
Yes! Roast the vegetables ahead and reheat them in the oven just before serving to bring back their crisp texture.
2. Are Brussels sprouts supposed to be crispy?
When roasted at high heat and spaced properly on the pan, Brussels sprouts become wonderfully crispy on the outside and tender inside.
3. Can I use baby carrots instead of fresh carrots?
Fresh carrots cut into batons work best for roasting, but halved baby carrots can be used in a pinch.
4. Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free with no substitutions needed.
5. What can I use instead of maple syrup?
Honey or agave syrup work well, though maple syrup provides the most balanced flavor with the spices.
Crispy maple glazed carrots and Brussels sprouts roasted to perfection with warm spices and a touch of sweetness. An easy, vegan, and flavorful side dish for any meal.
