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Crispy Maple Glazed Carrots and Brussels Sprouts

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A delightful medley of crispy maple glazed carrots and Brussels sprouts that evoke the warmth of family gatherings.

Ingredients

Scale
  • 1 pound Brussels sprouts
  • 1 pound carrots
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon fresh thyme or rosemary, chopped
  • 1/4 cup toasted pecans or walnuts (for topping)
  • 1/4 cup dried cranberries or pomegranate arils (for topping)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the tough stem ends from the Brussels sprouts and cut each in half. Peel and slice the carrots into 1/2-inch thick pieces.
  3. Pat the Brussels sprouts and carrots dry with a clean towel.
  4. Whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic, salt, pepper, and optional spices in a bowl.
  5. Add the veggies to the bowl and toss until evenly coated.
  6. Spread the vegetables onto a hot baking sheet with flat sides down.
  7. Roast for 15 minutes, then stir and roast for an additional 10-15 minutes until tender and crispy.
  8. Melt optional butter and drizzle over the veggies before tossing.
  9. Transfer to a serving dish and top with nuts and cranberries.
  10. Serve warm and enjoy!

Notes

For best results, ensure vegetables are cut evenly to ensure even cooking. Can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/crispy-maple-glazed-carrots-brussels-sprouts/

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