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Get ready to fall in love with one of the most delightful vegetable side dishes around: the Crispy Maple Glazed Carrots and Brussels Sprouts Recipe. This recipe transforms humble carrots and Brussels sprouts into a mouthwatering symphony of sweet, smoky, and crisp flavors. Each bite bursts with caramelized maple glaze and the perfect crunch, bringing joy to your plate and brightening up any meal from casual weeknights to festive celebrations. If you’re looking for a dish that is both simple to prepare and spectacular in taste, this is absolutely the one to try!
Ingredients You’ll Need
These ingredients are nothing fancy, but each one plays a crucial role in making this dish sing. From the earthy Brussels sprouts to the natural sweetness of maple syrup, every component works together to create a flavor-packed, colorful, and perfectly crispy side.
- 2 tbsp melted coconut oil, divided: Adds a subtle richness and helps everything crisp up beautifully in the oven.
- 4 cups Brussels sprouts, halved or quartered if large: Provides that wonderful bite and caramelizes nicely with the glaze.
- 3 large carrots, cut into batons: Their natural sweetness is enhanced by roasting and pairs perfectly with the sprouts.
- 1 tsp smoked paprika: Adds a smoky depth that balances the maple’s sweetness.
- 1 tsp garlic powder: Infuses a cozy, savory undertone without overpowering the dish.
- 1 tsp ground coriander: Offers a subtle citrusy warmth that brightens the flavor profile.
- 1/3 tsp salt: Essential for enhancing and balancing the natural sweetness of the vegetables and glaze.
- 1/3 tsp black pepper: Brings just the right amount of gentle heat and complexity.
- 1 tbsp maple syrup: The star of the glaze that coats every piece with irresistible sweetness and aids caramelization.
How to Make Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
Step 1: Preheat Oven & Prepare Baking Sheets
First, crank your oven up to 400°F (200°C). Line two sturdy baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Using two sheets instead of one keeps the vegetables from overcrowding, which is the secret to achieving maximum crispiness instead of soggy steaming.
Step 2: Prepare Your Brussels Sprouts
Give your Brussels sprouts a good rinse under cool water, then trim off the tough, woody ends along with any loose or discolored leaves. Cut each sprout in half lengthwise, and quarter the very large ones for even cooking. This ensures every bite cooks at the same rate and crisps up equally. Toss them into a spacious mixing bowl ready for the next steps.
Step 3: Peel & Cut the Carrots
Scrub your carrots clean, then peel away the outer skin for smooth texture. Cut them into uniform batons or segments about 1½ to 2 inches long, halving or quartering them lengthwise so their size matches the halved Brussels sprouts. Placing vegetables of similar size together helps them roast evenly and develop that coveted crisp edge.
Step 4: Whisk the Maple Glaze Base
In a small bowl, combine the maple syrup, 1 tablespoon of the melted coconut oil, salt, pepper, garlic powder, smoked paprika, and coriander. Whisk vigorously until fully emulsified—this ensures the glaze will coat every piece consistently, delivering balanced flavor throughout.
Step 5: Coat Vegetables Evenly
Pour your glossy maple glaze over the Brussels sprouts and carrots. Add the remaining melted coconut oil, then toss everything thoroughly with a spoon or spatula. Don’t rush here—make sure every tiny crevice gets covered so the vegetables roast with irresistible caramelization and a perfect crisp.
Step 6: Arrange on Baking Sheets
Transfer the coated vegetables onto your lined baking sheets in a single layer. Leaving space between each piece is crucial: it lets the hot air circulate and prevents steaming, resulting in that perfect roast and crispy texture you’re aiming for with this Crispy Maple Glazed Carrots and Brussels Sprouts Recipe.
Step 7: Initial Roast for Caramelization
Pop both trays into your preheated oven and roast for 15 minutes. This first blast of heat softens the vegetables and jumpstarts the caramelization, bringing out the sweet and slightly smoky complexity from the glaze and spices. You’ll start seeing golden edges, signaling the magic has begun.
Step 8: Flip and Continue Roasting
After 15 minutes, carefully pull the trays out and flip the vegetables using sturdy tongs or a spatula. Exposing new sides to the hot pan helps develop even browning all around. Return the trays to the oven and roast for another 10 to 15 minutes until the caramel color deepens and crispy edges form.
Step 9: The Final Crisp
If you crave extra crunch, boost your oven up to 425°F (220°C) for an additional 5 to 7 minutes, but keep a close eye to avoid burning. This final step results in vegetables that are tender on the inside yet gloriously crisp and caramelized on the outside. Total roasting usually takes between 30 and 40 minutes depending on your oven and vegetable size.
Step 10: Remove From Oven and Rest Briefly
Once perfectly roasted, take the trays out and let the vegetables rest on the pans for a couple of minutes. This resting time lets residual heat finish the cooking gently while letting flavors settle and the texture firm up slightly.
Step 11: Serve Immediately
With anticipation, transfer your gorgeous batch of Crispy Maple Glazed Carrots and Brussels Sprouts onto a beautiful serving platter. If you like, add a tiny squeeze of fresh lemon juice at this stage for a zesty contrast. Serve them warm to fully enjoy that crisp, caramelized glory that will keep everyone coming back for more.
How to Serve Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
Garnishes
A sprinkle of chopped fresh herbs like parsley or thyme adds vibrant color and an extra layer of fresh aroma to this dish. For a festive touch, toss toasted pecans or walnuts on top just before serving, offering a delightful crunch that complements the softness of the vegetables. A subtle dusting of flaky sea salt can also enhance the final flavor experience.
Side Dishes
This Crispy Maple Glazed Carrots and Brussels Sprouts Recipe pairs beautifully with roasted meats such as chicken, pork tenderloin, or salmon. It also makes a nourishing contrast alongside hearty vegetarian mains like lentil loaf or grain bowls. The sweet glaze and smoky undertones brighten rich dishes and elevate simple meals alike.
Creative Ways to Present
Try serving this dish family-style in a large rustic bowl to invite sharing and warmth. For a clever twist, layer the roasted vegetables over creamy mashed potatoes or a bed of quinoa, turning it into a complete plate. Adding a dollop of creamy goat cheese or a drizzle of balsamic reduction can bring an unexpected gourmet flourish. The possibilities are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
Place cooled leftovers in an airtight container and refrigerate for up to 3 days. The vegetables maintain their flavor well, though they may soften slightly. To preserve some crispness, spread them out on a baking sheet when reheating.
Freezing
While best enjoyed fresh, you can freeze cooled leftover carrots and Brussels sprouts in a sealed freezer-safe container for up to 1 month. To thaw, transfer to the refrigerator overnight before reheating.
Reheating
Reheat leftovers in a preheated 375°F (190°C) oven for 10 to 15 minutes to regain crispness. Avoid microwaving if possible, as it tends to make the vegetables soggy. A quick sauté in a hot pan can also revive the glaze’s shine and texture wonderfully.
FAQs
Can I use olive oil instead of coconut oil?
Absolutely! Olive oil is a great substitute and will lend a slightly different flavor but still help achieve crispiness and caramelization when roasting.
How do I prevent Brussels sprouts from being bitter?
Trimming off any discolored leaves and roasting at a high temperature helps reduce bitterness. The sweet maple glaze also balances their natural earthy flavor perfectly.
Can this recipe be made vegan?
Yes, this recipe is naturally vegan as it uses coconut oil and pure maple syrup without any animal products. Just ensure your maple syrup is 100% pure!
What if I only have frozen Brussels sprouts?
Frozen sprouts can be used but often release more moisture and may not crisp up as well. Pat them dry thoroughly after thawing and consider roasting at a slightly higher temperature.
Can I add other vegetables to this recipe?
Definitely! Root vegetables like parsnips, sweet potatoes, or butternut squash also roast beautifully with this maple glaze. Just adjust cut sizes for even cooking.
Final Thoughts
This Crispy Maple Glazed Carrots and Brussels Sprouts Recipe is truly a game changer for anyone looking to elevate simple vegetables into a star side dish. With its beautiful balance of sweet, smoky, and crispy textures, it’s guaranteed to become a favorite on your table. I can’t wait for you to try it, share it, and savor every glorious bite. Happy cooking and enjoy every delicious moment with these stunning roasted veggies!
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Print
Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Total Time: 55 Minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: North American
- Diet: Vegetarian
Description
Transform humble garden vegetables into an unforgettable culinary experience with these sweet, savory, and irresistibly crispy maple glazed carrots and Brussels sprouts. Perfect for weeknight dinners or holiday spreads, this dish elevates simple ingredients into a spectacular side that balances tender-crisp vegetables with a rich maple glaze and savory spices.
Ingredients
Vegetables
- 4 cups Brussels sprouts, halved or quartered if large
- 3 large carrots, peeled and cut into batons
Maple Glaze & Seasoning
- 1 tbsp pure maple syrup
- 2 tbsp melted coconut oil, divided
- 1/3 tsp salt (sea salt or kosher salt)
- 1/3 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
Optional Garnishes
- 1/4 cup chopped pecans or walnuts (for garnish)
- 1 tbsp fresh parsley or thyme, chopped (for garnish)
- Fresh lemon juice (to taste, for serving)
Instructions
- Preheat Oven & Prepare Sheets: Preheat your oven to 400°F (200°C). Line two large, heavy-duty baking sheets with parchment paper to prevent overcrowding and ensure optimal crispiness.
- Trim Brussels Sprouts: Rinse Brussels sprouts thoroughly, trim off the tough woody ends, remove any loose or discolored outer leaves, then halve or quarter large sprouts evenly. Transfer them into a large mixing bowl.
- Peel & Cut Carrots: Scrub and peel the carrots. Cut them into pieces roughly the same size and shape as the Brussels sprouts to ensure even roasting. Add them to the large mixing bowl with the sprouts.
- Whisk Maple Glaze Base: In a small bowl, combine pure maple syrup, 1 tbsp melted coconut oil, salt, black pepper, garlic powder, smoked paprika, and ground coriander. Vigorously whisk until emulsified and well mixed.
- Coat Vegetables Evenly: Pour the maple glaze over the vegetables in the mixing bowl, add the remaining 1 tbsp melted coconut oil, and toss thoroughly so every piece is evenly coated for uniform flavor and caramelization.
- Arrange on Baking Sheets: Transfer the glazed vegetables onto the prepared baking sheets in a single layer, spacing pieces apart to avoid steaming and ensure crispiness.
- Initial Roast for Caramelization: Roast in the preheated oven at 400°F (200°C) for 15 minutes to soften and start caramelizing the sugars in the glaze and vegetables.
- Flip and Continue Roasting: Remove sheets carefully, flip the vegetables to expose unbrowned sides, then return to the oven and roast for an additional 10-15 minutes.
- The Final Crisp: Check for tenderness and crispiness. If more crisp is desired, increase the oven temperature to 425°F (220°C) and roast for 5-7 more minutes, watching carefully to prevent burning. Optional: Sprinkle chopped nuts to toast during this phase.
- Remove from Oven and Rest Briefly: Once the vegetables reach tender-crisp texture and caramelization, remove from oven and let rest on the baking sheets for a couple of minutes to allow flavors to meld and vegetables to firm up slightly.
- Serve Immediately: Transfer to a serving platter or bowl. Optionally, garnish with fresh parsley or thyme and a squeeze of fresh lemon juice. Serve while warm and at peak crispiness.
Notes
- Use 100% pure maple syrup for authentic flavor and best caramelization results; avoid imitation syrups.
- Ensuring vegetables are cut uniformly is crucial for even cooking and caramelization.
- Do not overcrowd baking sheets to avoid soggy vegetables; use two sheets if needed.
- Optional garnishes like toasted nuts and fresh herbs add texture and flavor complexity.
- Adjust roasting time based on the size of vegetables and your oven’s performance—watch closely toward the end to prevent burning.
- Adding a pinch of red pepper flakes to the glaze can introduce a subtle spicy kick if desired.
- For extra indulgence, try adding crispy bacon or pancetta near the end of roasting.
- This recipe pairs beautifully with roasted meats, grilled dishes, or vegetarian mains like lentil loaf.
