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
Notes
For extra crispiness, ensure your vegetables are thoroughly patted dry before roasting. Don't overcrowd the baking sheet; use two if needed to allow for proper caramelization.
