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
Scale
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.
