Welcome, food lovers! Today, we’re diving headfirst into a recipe that promises to transform your dinner table with vibrant colors, irresistible aromas, and a symphony of flavors: Crispy Maple Glazed Carrots and Brussels Sprouts. This isn’t just another side dish; it’s a culinary experience designed to elevate any meal, making it perfect for holiday gatherings, weeknight dinners, or simply when you’re craving something wholesome and utterly delicious.
If you’re looking for a foolproof way to make vegetables the star of the show, you’ve landed in the right place. Get ready to discover a simple yet elegant way to prepare these classic fall vegetables that will have everyone asking for seconds!
Key Ingredients for Crispy Maple Glazed Carrots and Brussels Sprouts
To create this delectable fall vegetable medley, you’ll need a handful of fresh ingredients and pantry staples. Precision in measurements ensures the perfect balance of sweet and savory in every bite.
- 1 lb Brussels Sprouts: Fresh, green, and firm. Trim the tough ends and cut larger sprouts in half.
- 1 lb Carrots: Medium-sized are best. Peel them and cut into 1-inch pieces. For a more elegant presentation, you can use baby carrots or rainbow carrots.
- 1/4 cup Pure Maple Syrup: Ensure it’s 100% pure maple syrup; avoid imitation syrups for the best flavor. This is our glaze’s sweet star.
- 2 tbsp Olive Oil: Extra virgin olive oil is preferred for its robust flavor and health benefits.
- 1 tbsp Dijon Mustard: Adds a subtle tang that balances the sweetness of the maple syrup.
- 1 tsp Garlic Powder: For an aromatic depth that complements the vegetables.
- 1/2 tsp Smoked Paprika: A touch of smokiness enhances the overall flavor profile.
- Salt and Freshly Ground Black Pepper: To taste. Season generously to bring out the natural flavors of the vegetables.
- Optional Garnish: Fresh thyme leaves or chopped parsley for a pop of color and fresh herb aroma. A sprinkle of toasted pecans or walnuts can add an extra layer of crunch.
How to Make Crispy Maple Glazed Carrots and Brussels Sprouts
This dish is remarkably easy to prepare, delivering a delicious, satisfying, and visually appealing side with minimal effort. The key lies in roasting the vegetables to a perfect crisp-tender texture, then tossing them in a sweet and savory maple glaze that caramelizes beautifully. With a total preparation and cook time of approximately 35-40 minutes, you’ll have a gourmet-quality side on your table in no time.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for achieving crispy edges without sticking.
- Prepare Vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts with the peeled and chopped carrots. Ensure all vegetables are roughly the same size to promote even cooking.
- First Seasoning: Drizzle the vegetables with 1 tablespoon of olive oil, and season generously with salt and freshly ground black pepper. Toss well to coat evenly. This initial seasoning helps to draw out moisture and begin the crisping process.
- Roast First Round: Spread the seasoned vegetables in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets. Roast for 15-20 minutes, or until the Brussels sprouts begin to crisp and the carrots start to soften.
- Prepare Maple Glaze: While the vegetables are roasting, whisk together the pure maple syrup, the remaining 1 tablespoon of olive oil, Dijon mustard, garlic powder, and smoked paprika in a small bowl. This creates our signature sweet and savory glaze.
- Glaze and Finish Roasting: Carefully remove the baking sheet from the oven. Pour the maple glaze over the partially roasted vegetables and toss gently to coat every piece. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp, and the glaze has caramelized beautifully. The Brussels sprouts should have nice, crispy edges, and the carrots should be tender but not mushy.
- Serve: Transfer the Crispy Maple Glazed Carrots and Brussels Sprouts to a serving dish. Garnish with fresh thyme leaves or chopped parsley, and a sprinkle of toasted nuts if desired. Serve immediately and enjoy the delightful flavors!
Why You’ll Love This Crispy Maple Glazed Carrots and Brussels Sprouts
You’re going to adore this Crispy Maple Glazed Carrots and Brussels Sprouts recipe not only for its incredible flavor but also for its remarkable simplicity and versatility. The main highlight is undoubtedly the perfect balance between the tender-crisp vegetables and the sweet, tangy, and subtly smoky maple glaze that caramelizes into a delightful sheen. This dish proves that wholesome eating doesn’t have to break the bank; making it at home is incredibly cost-effective compared to buying pre-made sides, offering gourmet taste without the gourmet price tag. The rich flavor depth from the Dijon mustard and smoked paprika transforms humble vegetables into an extraordinary culinary experience.
Compared to a plain roasted vegetable dish, the maple glaze here adds a sophisticated layer of sweetness and complexity, making this recipe a true standout. It’s a fantastic way to introduce a touch of elegance to your table while keeping things budget-friendly. Don’t wait – give this recipe a try and see for yourself how simple and rewarding it is to create something truly special in your own kitchen!
What to Serve Crispy Maple Glazed Carrots and Brussels Sprouts With
This versatile fall vegetable medley pairs beautifully with a variety of main courses, enhancing any meal with its sweet and savory notes.
- Roasted Meats: It’s an ideal companion for roasted chicken, turkey, pork loin, or beef tenderloin. The sweetness of the maple glaze complements savory gravies and pan drippings.
- Fish Dishes: Serve alongside baked salmon, seared scallops, or a white fish like cod or halibut. The bright flavors provide a refreshing contrast to rich seafood.
- Vegetarian Mains: Pair with a hearty lentil loaf, mushroom Wellington, or a quinoa-stuffed bell pepper for a complete and satisfying plant-based meal.
- Grain Bowls: Incorporate into a warm grain bowl with farro, wild rice, or bulgur, topped with a protein of choice and a light vinaigrette.
- Holiday Feasts: A guaranteed crowd-pleaser for Thanksgiving, Christmas, or any festive gathering, offering a vibrant and flavorful side dish option.
Top Tips for Perfecting Crispy Maple Glazed Carrots and Brussels Sprouts
Achieving flawlessly crispy and perfectly glazed vegetables is simpler than you think with these expert tips:
- Don’t Overcrowd the Pan: This is the golden rule for crispy roasted vegetables. If the baking sheet is too full, the vegetables will steam instead of roast, leading to a soggy texture. Use two baking sheets if necessary, ensuring a single layer with space between each piece.
- Pat Vegetables Dry: Before tossing with oil and seasonings, ensure your Brussels sprouts and carrots are thoroughly dry. Excess moisture inhibits crisping. A quick pat down with a paper towel can make a significant difference.
- Uniform Sizing Matters: Cut your carrots and Brussels sprouts into similar-sized pieces. This ensures they cook evenly, preventing some pieces from being undercooked while others are overcooked. Halving larger Brussels sprouts and slicing carrots into 1-inch pieces usually works well.
- High Heat is Key: Roasting at 400°F (200°C) is crucial for developing that desirable crispy exterior and tender interior in a relatively short amount of time.
- Experiment with Sweeteners: While maple syrup is the star, you can substitute with honey or brown sugar for a slightly different flavor profile. Adjust quantities to your sweetness preference.
- Spice it Up: Feel free to adjust the spices. A pinch of cayenne pepper or red pepper flakes can add a subtle kick, while a sprinkle of fresh rosemary or sage can enhance the autumnal notes.
- Check for Doneness: Vegetables vary in size and density. Keep an eye on them during the last 10-15 minutes of roasting. They are done when the Brussels sprouts have nicely charred edges and the carrots are fork-tender.
- Ingredient Substitutions: If you don’t have Dijon mustard, a dollop of whole grain mustard or even a tiny amount of apple cider vinegar can provide a similar tangy balance. Garlic powder can be swapped for finely minced fresh garlic, though it might burn more easily if added too early.
Storing and Reheating Tips
To ensure your delicious Crispy Maple Glazed Carrots and Brussels Sprouts remain enjoyable even as leftovers, proper storage and reheating are key:
- Storage: Allow any leftover vegetables to cool completely to room temperature before storing. Transfer them to an airtight container and refrigerate promptly. Properly stored, they will stay fresh for 3-4 days. While technically freezable, the texture of roasted vegetables, especially Brussels sprouts, can become softer and less appealing after thawing. We recommend enjoying them fresh or within the refrigerated timeframe.
- Reheating for Optimal Taste: To retain some of their crispiness, avoid the microwave for reheating if possible.
- Oven/Toaster Oven Method: Spread the leftovers in a single layer on a baking sheet. Reheat in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until heated through and slightly re-crisped.
- Skillet Method: Heat a small amount of olive oil in a non-stick skillet over medium heat. Add the vegetables and sauté for 5-7 minutes, stirring occasionally, until hot and slightly re-crisped. This method works well for smaller portions.
- Reheating in Microwave (with caution): If time is of the essence, you can microwave them in a microwave-safe dish for 1-2 minutes, stirring halfway through, until heated. Be aware that this method will likely result in a softer texture.
- Freezing: If you must freeze, spread the cooled leftovers on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This prevents clumping. They can be frozen for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 20-30 minutes, or until heated through, though expect a softer consistency.
Final Thoughts
There you have it—a recipe designed to bring warmth, flavor, and a touch of seasonal charm to your table. These Crispy Maple Glazed Carrots and Brussels Sprouts are more than just a side dish; they’re a celebration of fall’s bounty, transformed into something truly special with minimal effort. Whether you’re hosting a grand feast or simply looking to elevate a weeknight meal, this recipe delivers on all fronts: deliciousness, visual appeal, and ease of preparation. Trust us, even the most veggie-averse diners will be asking for the recipe! So, gather your ingredients, preheat your oven, and prepare to fall in love with roasted vegetables all over again. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
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- find more in Pinterest
Crispy Maple Glazed Carrots and Brussels Sprouts FAQs
Q1: Can I make this dish ahead of time?
A1: You can prep the vegetables (trimming and chopping) and whisk the glaze a day in advance. Store them separately in the refrigerator. For the best crispy texture, it’s best to roast and glaze just before serving. If you must, you can roast them up to an hour ahead and reheat briefly in a hot oven, though they may lose some crispiness.
Q2: Are there any substitutions for Brussels sprouts or carrots?
A2: Absolutely! This glaze works beautifully with other firm vegetables. Try sweet potatoes, butternut squash, parsnips, or even broccoli and cauliflower florets. Adjust roasting times as needed for different vegetables.
Q3: My vegetables aren’t getting crispy. What am I doing wrong?
A3: The most common culprit is overcrowding the baking sheet. Ensure the vegetables are in a single layer with space around them. Also, make sure your oven is fully preheated to the correct temperature, and don’t skimp on the oil in the initial toss. Patting the vegetables dry before roasting also helps.
Q4: Can I make this recipe vegan?
A4: This recipe is already naturally vegan, as long as you use pure maple syrup and olive oil. No animal products are used, making it a perfect plant-based side dish!
Q5: How can I add more protein to this dish?
A5: You can toss in some chickpeas or white beans during the last 15 minutes of roasting for an added protein boost. Alternatively, serve it alongside a protein source like baked tofu, tempeh, or a grilled chicken breast.
Q6: Can I use frozen vegetables?
A6: While fresh vegetables are highly recommended for the best texture and crispiness, you can use frozen. However, they will release more water, making it harder to get them crispy. Do not thaw them first; roast from frozen, increasing the initial roasting time by 10-15 minutes before adding the glaze. Ensure they are dry before adding the glaze to minimize sogginess.
Crispy Maple Glazed Carrots and Brussels Sprouts
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the trimmed and halved Brussels sprouts with the peeled and chopped carrots. Ensure all vegetables are roughly the same size to promote even cooking.1 lb Brussels Sprouts, 1 lb Carrots
- Drizzle the vegetables with 1 tablespoon of olive oil, and season generously with salt and freshly ground black pepper. Toss well to coat evenly.2 tbsp Olive Oil, Salt, Freshly Ground Black Pepper
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until the Brussels sprouts begin to crisp and the carrots start to soften.
- While the vegetables are roasting, whisk together the pure maple syrup, the remaining 1 tablespoon of olive oil, Dijon mustard, garlic powder, and smoked paprika in a small bowl.1/4 cup Pure Maple Syrup, 2 tbsp Olive Oil, 1 tbsp Dijon Mustard, 1 tsp Garlic Powder, 1/2 tsp Smoked Paprika
- Carefully remove the baking sheet from the oven. Pour the maple glaze over the partially roasted vegetables and toss gently to coat every piece. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp, and the glaze has caramelized beautifully.
- Transfer the Crispy Maple Glazed Carrots and Brussels Sprouts to a serving dish. Garnish with fresh thyme leaves or chopped parsley, and a sprinkle of toasted nuts if desired. Serve immediately.Fresh thyme leaves or chopped parsley, Toasted pecans or walnuts