Description
A simple, caramelized side dish of Brussels sprouts and carrots roasted in olive oil and maple glaze for a savory-sweet finish.
Ingredients
Scale
Oil & Dressing
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables
- 12 ounces Brussels sprouts, halved
- 8 ounces small carrots with tops, trimmed
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to ensure a hot, fast roast that caramelizes the vegetables nicely.
- Prepare the Dressing: In a large bowl, whisk together olive oil, pure maple syrup, kosher salt, and black pepper until well combined.
- Toss Vegetables: Add the halved Brussels sprouts and trimmed carrots to the bowl, tossing until evenly coated with the oil and maple syrup mixture.
- Arrange on Baking Sheet: Spread the vegetables in a single, even layer on a large rimmed baking sheet, avoiding crowding for even roasting.
- Roast Vegetables: Bake in the preheated oven for 15 to 20 minutes, or until caramelized and tender. Stir halfway through to promote even browning.
- Serve: Remove from the oven and serve warm as a delightful side dish to your main course.
Notes
- Tip: For extra caramelization, broil for the last 1–2 minutes, watching closely to prevent burning.
- You can swap Brussels sprouts for halved small broccoli heads if preferred.
- Leftover roasted vegetables can be stored in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: maple glazed vegetables, roasted Brussels sprouts, roasted carrots, side dish, quick sides
