Maple Glazed Carrots and Brussels Sprouts

Maple Glazed Carrots Brussels Sprouts bring together two of fall’s finest vegetables in a simple roasted side dish that never fails to impress. I’ve been making this recipe for over thirty years, and it’s become one of those dishes my family asks for by name, especially during the holidays when we need something colorful and delicious on the table.

There’s something magical about watching those Brussels sprouts turn golden and crispy at the edges while the carrots caramelize to perfection. I remember the first time I added maple syrup to roasted vegetables. It was a chilly October evening, and I had just brought in the last of the garden harvest from our small Midwest plot. My grandmother used to say that the first frost made Brussels sprouts taste sweeter, and she was right. When I drizzled that warm maple syrup over the roasted vegetables and watched it bubble and caramelize, I knew I’d stumbled onto something special. The kitchen filled with that sweet, earthy aroma, and my kids came running to see what smelled so good. Now, every time autumn rolls around, this dish makes its way back to our dinner table, bringing with it memories of harvest suppers and grateful hearts gathered around good food. Time to get our hands a little sticky and make some kitchen magic!

Why Maple Glazed Carrots Brussels Sprouts Belongs in Your Recipe Box

This Maple Glazed Carrots Brussels Sprouts recipe has earned its permanent spot in my collection, and I think it’ll earn one in yours too. After years of testing different roasting methods and seasoning combinations, I’ve landed on this version that balances sweet and savory perfectly while keeping things simple enough for busy weeknights.

Here’s what makes this recipe a real keeper:

• Uses pantry staples you probably have on hand, no specialty store runs required
• Comes together in just 35 minutes, making it perfect for weeknight dinners or last-minute holiday additions
• Delivers reliably crispy edges and tender centers every single time when you follow the temperature and timing
• Adapts beautifully to different dietary needs, naturally vegan, gluten-free, and dairy-free
• Pairs with just about any main course from Sunday roast chicken to Thanksgiving turkey
• Creates that perfect contrast between caramelized sweetness and roasted earthiness that keeps everyone coming back for seconds

I’ve served this dish to picky eaters and adventurous foodies alike, and it wins them all over. There’s something about that maple glaze that turns even Brussels sprouts skeptics into believers.

Ingredient Spotlight

Brussels sprouts form the hearty foundation of this dish, and I always choose firm, bright green sprouts about the size of a walnut. They roast up with the best texture and don’t turn bitter.

Carrots add natural sweetness and a beautiful pop of orange color that makes your plate look as good as it tastes. Cutting them into batons (thick matchstick shapes about 3 inches long) ensures they cook at the same rate as the Brussels sprouts.

Coconut oil is my go-to for roasting vegetables at high heat because it doesn’t smoke or burn, plus it adds a subtle richness that complements the maple syrup beautifully.

Smoked paprika brings a gentle smokiness that deepens the flavor profile without overpowering the vegetables’ natural taste. It’s the secret ingredient that makes people ask “what’s that delicious flavor?”

Garlic powder delivers consistent savory notes throughout the dish without the risk of burning that fresh garlic can have at high roasting temperatures.

Ground coriander adds an unexpected warmth and slight citrus note that brightens up the earthy vegetables in a way that surprised me the first time I tried it.

Maple syrup creates that irresistible caramelized glaze that ties everything together. I prefer pure Grade A maple syrup for its clean, sweet flavor that doesn’t compete with the vegetables.

How to Make Maple Glazed Carrots Brussels Sprouts

Step 1. I always start by preheating my oven to 425°F because that high heat is what creates those crispy, caramelized edges we’re after. Don’t skip this step or try to rush it.

Step 2. Betty’s tip: Toss your halved Brussels sprouts and carrot batons with the melted coconut oil in a large mixing bowl, making sure every piece gets coated so they roast evenly instead of steaming.

Step 3. After years of making this, I’ve learned that adding the smoked paprika, garlic powder, ground coriander, salt, and black pepper directly to the oiled vegetables and tossing well ensures every bite is perfectly seasoned.

Step 4. Spread the seasoned vegetables on a baking sheet in a single layer without crowding them. This is crucial for getting that crispy texture, so use two sheets if you need to. I recommend a standard half-sheet pan (18×13 inches) for this recipe.

Step 5. Roast for 20-25 minutes, but here’s the key I discovered: stir them halfway through the cooking time so all sides get that golden-brown caramelization. You’ll know they’re ready when the Brussels sprouts have dark brown, almost charred edges and the carrots have caramelized spots.

Step 6. I’ve found that drizzling the maple syrup over the vegetables during the last 5 minutes of roasting prevents the sugar from burning while still creating that gorgeous sticky glaze.

Step 7. Remove from the oven when the Brussels sprouts are tender when pierced with a fork and crispy at the edges, and the carrots are caramelized. They should smell incredible and look golden brown with some darker spots.

Step 8. Betty always serves these immediately while they’re still hot and the glaze is sticky, because that’s when the texture and flavor are at their absolute peak.

Keeping This Recipe Fresh

I typically store leftover Maple Glazed Carrots Brussels Sprouts in an airtight container in the refrigerator for up to 3 days, though in my house they rarely last that long. The vegetables will soften a bit as they sit, but they still taste delicious and make an easy lunch addition the next day. Betty’s storage method is simple: let the vegetables cool completely before sealing them up to prevent condensation that can make them soggy.

For the best texture when reheating, I spread the vegetables on a baking sheet and warm them in a 350°F oven for about 10 minutes. This method helps restore some of that crispy exterior that makes this dish so appealing. I don’t recommend freezing this recipe because Brussels sprouts and carrots can become mushy when thawed, and you’ll lose that satisfying texture contrast that makes them so good fresh from the oven.

The microwave will work in a pinch if you’re short on time, just heat them in 30-second intervals until warmed through. But honestly, the oven method is worth the extra few minutes if you want them to taste like they just came out of the oven the first time.

Perfect Partners for Maple Glazed Carrots Brussels Sprouts

• Roasted chicken pairs beautifully with these vegetables because the savory herbs on the chicken complement the sweet maple glaze, creating a balanced plate that feels like Sunday dinner. Try them alongside Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots for a complete holiday meal.
• Grilled steak or beef roast benefits from the sweetness of the maple and the earthiness of the Brussels sprouts, which cut through the richness of the meat perfectly. These vegetables complement Garlic Butter Steak Bites with Parmesan Cream wonderfully.
• Thanksgiving turkey finds its ideal companion in this colorful side dish. The autumn flavors of maple and roasted vegetables fit right into the holiday spread alongside Sweet Potato Cranberry Gratin.
• Baked salmon creates an unexpectedly wonderful combination where the fish’s mild flavor lets the vegetables shine while adding protein to make it a complete meal.
• Grain bowls with quinoa or farro get a nutritious boost from these roasted vegetables, and I often add a soft-boiled egg on top for a satisfying weeknight dinner.
• Roasted pork tenderloin matches the natural sweetness of both the pork and the maple glaze, while the vegetables add color and texture to your plate. Consider serving with Pork Tenderloin with Dijon Mustard Cream Sauce for an elegant dinner.

FAQs

Crispy Maple Glazed Carrots and Brussels Sprouts

A delightful side dish featuring roasted Brussels sprouts and carrots coated in a sweet maple glaze with warm spices, creating the perfect balance of crispy edges and caramelized sweetness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups Brussels sprouts halved
• 3 large carrots cut into batons (3-inch thick matchsticks)
• 2 tablespoons coconut oil melted
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1/3 teaspoon salt
• 1/3 teaspoon black pepper
• 1 tablespoon maple syrup pure Grade A recommended

Equipment

• baking sheet
• mixing bowl
• oven

Method

 

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine halved Brussels sprouts and carrot batons with the melted coconut oil until well coated.
3. Add smoked paprika, garlic powder, ground coriander, salt, and black pepper. Toss to evenly mix.
4. Spread the seasoned vegetables on a baking sheet in a single layer without crowding. Use two sheets if needed.
5. Roast for 20-25 minutes until tender and crispy at the edges, stirring halfway through for even browning.
6. Drizzle maple syrup over the vegetables and return to the oven for an additional 5 minutes to caramelize.
7. Remove from oven and serve immediately while hot and crispy.

Notes

Cut vegetables into similar sizes for even cooking. Don’t overcrowd the baking sheet, use two sheets if needed. Make sure vegetables are dry before tossing with oil for maximum crispiness. Add maple syrup at the end to prevent burning while still achieving caramelization.