Introduction

This maple glazed roasted vegetables recipe turns simple Brussels sprouts and carrots into a glossy, caramelized side dish in just minutes. The maple syrup adds a gentle sweetness that pairs beautifully with a crispy roasting finish. It’s easy, crowd-pleasing, and great for weeknight meals.

A white plate holds a roasted vegetable mix on a white marbled texture background, with several layers of colors and textures: a bottom layer of browned onion wedges and halved Brussels sprouts, a middle scatter of bright orange carrot sticks, and a top sprinkle of toasted pecans and sprigs of thyme; the vegetables are glossy and slightly caramelized, with the carrots laid lengthwise and overlapping the sprouts, while the pecans provide a crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon pure maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper
12 ounces Brussels sprouts (halved)
8 ounces small carrots with tops (trimmed)

Instructions

Step 1: Preheat your oven to 475°F (245°C).
Step 2: In a large bowl, stir together olive oil, pure maple syrup, kosher salt, and black pepper until well combined.
Step 3: Add the halved Brussels sprouts and trimmed carrots to the bowl, and toss them until evenly coated with the oil and maple syrup mixture.
Step 4: Spread the Brussels sprouts and carrots in an even layer on a large rimmed baking sheet, making sure the vegetables are not overcrowded to allow for even roasting.
Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the vegetables are caramelized and tender. Be sure to check halfway through and stir for even browning.
Step 6: Remove from the oven and transfer to a serving dish while warm for best gloss and texture.
Step 7: If desired, sprinkle with a touch more salt or a pinch of black pepper to finish to taste.
Step 8: Taste and adjust sweetness with a light drizzle of maple syrup if you prefer a sweeter glaze.
Step 9: Let the vegetables rest for a couple of minutes to set the glaze before serving.
Step 10: Serve warm as a side dish alongside your main course or as part of a family-style plate.
Step 11: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Step 12: Reheat gently in a skillet over medium heat, stirring occasionally, until warmed through.

Tips & Variations

For extra color, add a handful of quartered red onions or sliced sweet potatoes to the mix.
Swap carrots for parsnips or roasted cauliflower for a different vegetable lineup while keeping the glaze.
Line the baking sheet with parchment for easier cleanup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a warm oven to preserve the glaze and tenderness.

How to Serve

A white plate on a white marbled texture holds a dish of roasted vegetables in five visible layers: Layer 1 at the bottom has glossy orange carrot sticks laid in a loose pile; Layer 2 adds green Brussels sprouts cut in halves with browned, crisp edges; Layer 3 sits with translucent golden onions chunks peppering the mix; Layer 4 sprinkles toasted brown pecans across the top; Layer 5 is a few sprigs of thyme adding a green herb note. The carrots dominate with bright orange color and slight caramelization, the Brussels sprouts provide green rounds with char, the onions give warm yellow tones, the nuts add brown crunch, and thyme offers a delicate green finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prep these vegetables ahead of time?

Yes. You can wash and halve the Brussels sprouts and trim the carrots ahead of time, then toss with the oil and maple syrup just before roasting.

Can I use different vegetables or adjust the sweetness?

Absolutely. This glaze works well with many roasted vegetables. Adjust the maple syrup to taste by adding a little at a time to reach your preferred level of sweetness.