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I used to think Brussels sprouts were the enemy until I learned the secret wasn’t how you cooked them—it was what you cooked them with. Growing up, they always came to our table plain and boiled, which is basically a recipe for making kids hate vegetables.
Everything changed when I started roasting them with carrots and a maple glaze. The sweetness from the maple syrup balances out that bitter taste Brussels sprouts can have, and the carrots add just the right amount of natural sweetness. Now my kids actually ask for seconds, which proves that sometimes the simplest additions make all the difference.
Why You’ll Love This Maple Glazed Carrots and Brussels Sprouts
- Quick weeknight side dish – Ready in just 35-40 minutes, this recipe fits perfectly into busy weeknight dinner routines without any fuss.
- Naturally sweet and savory – The maple syrup brings out the natural sweetness in the vegetables while the smoked paprika adds a nice depth of flavor that makes even brussels sprouts haters come around.
- Simple, wholesome ingredients – You probably have most of these pantry staples on hand already, and the fresh vegetables are easy to find at any grocery store.
- Healthy and colorful – Packed with vitamins and fiber, this side dish adds beautiful color to your plate while keeping things nutritious and satisfying.
- One-pan preparation – Everything roasts together on one sheet pan, which means less cleanup and more time to enjoy your meal.
What Kind of Brussels Sprouts Should I Use?
Fresh Brussels sprouts will give you the best results for this recipe, and you’ll want to look for ones that are bright green with tightly packed leaves. Avoid any that have yellowing outer leaves or feel soft to the touch, as these are past their prime. Size matters here – if you can find medium-sized Brussels sprouts, they’re perfect for halving, but if you only have large ones available, don’t worry about quartering them as the recipe suggests. Frozen Brussels sprouts can work in a pinch, but make sure to thaw and pat them completely dry before cooking to prevent excess moisture from interfering with that nice caramelization you’re after.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps – here’s what you can change up:
- Coconut oil: If you don’t have coconut oil, olive oil or avocado oil work great too. You can even use butter for a richer flavor – just add it at the end of cooking to prevent burning.
- Brussels sprouts: Not a fan of Brussels sprouts? Try this same recipe with broccoli florets, cauliflower, or even green beans. Just adjust the cooking time since some veggies cook faster than others.
- Carrots: Baby carrots work fine if that’s what you have – just cut them in half lengthwise. You could also swap in parsnips or sweet potato for a different flavor twist.
- Ground coriander: If you’re missing coriander, try ground cumin or even a pinch of ground fennel. The flavor will be slightly different but still tasty.
- Maple syrup: Honey works as a great substitute, or you can use brown sugar mixed with a tiny bit of water. Start with 2 teaspoons since these tend to be sweeter than maple syrup.
- Smoked paprika: Regular paprika works fine, though you’ll miss that smoky flavor. A tiny pinch of chipotle powder can add that smokiness back if you have it.
Watch Out for These Mistakes While Cooking
The biggest mistake when roasting Brussels sprouts and carrots is cutting them into uneven sizes, which leads to some pieces burning while others stay undercooked – aim for uniform halves on the sprouts and similar-sized carrot batons for even cooking.
Don’t skip preheating your oven to at least 425°F, as lower temperatures will steam the vegetables instead of giving you those crispy, caramelized edges everyone loves.
Another common error is adding the maple syrup too early in the cooking process, which can cause it to burn and turn bitter – instead, drizzle it on during the last 5-10 minutes of roasting for the perfect glaze.
Make sure to spread your vegetables in a single layer on the baking sheet without overcrowding, and give them a good toss halfway through cooking to ensure all sides get golden and crispy.
What to Serve With Maple Glazed Carrots and Brussels Sprouts?
These maple glazed vegetables make a perfect side dish for just about any protein you have in mind. I love serving them alongside roasted chicken, pork tenderloin, or even a simple grilled salmon – the sweet maple glaze pairs beautifully with savory main dishes. They’re also great with holiday meals like turkey or ham, since the maple flavor adds that cozy fall vibe to your dinner table. For a complete vegetarian meal, try serving them over quinoa or wild rice with some toasted nuts sprinkled on top for extra crunch.
Storage Instructions
Refrigerate: These maple glazed veggies keep really well in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day once all those flavors have had time to meld together. They make great leftovers for quick lunches or easy side dishes throughout the week.
Freeze: You can freeze these for up to 3 months, though the texture will be a bit softer once thawed. Let them cool completely first, then store in freezer-safe containers or bags. I like to portion them out so I can grab just what I need for a meal.
Warm Up: To bring back that roasted goodness, pop them in a 350°F oven for about 10 minutes until heated through. You can also warm them in a skillet over medium heat for a few minutes. The microwave works too, but they won’t have that nice crispy edge anymore.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 4-6 g
- Fat: 18-22 g
- Carbohydrates: 40-45 g
Ingredients
- 2 tbsp melted coconut oil, divided
- 4 cups brussels sprouts, halved or quartered if large
- 3 large carrots, cut into batons
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tbsp maple syrup
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 450°F (232°C).
Line a large baking sheet with a silicon baking mat or parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare and Season the Vegetables
- 2 cups brussels sprouts, halved or quartered if large
- 3 large carrots, cut into batons
- 1 tbsp melted coconut oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/3 tsp salt
- 1/3 tsp black pepper
Place the halved or quartered brussels sprouts and the carrot batons into a large mixing bowl.
Drizzle with 1 tablespoon of the melted coconut oil.
Add the smoked paprika, garlic powder, ground coriander, salt, and black pepper.
Toss everything together until the vegetables are well coated in the oil and spices.
You can also add the maple syrup now if you want a sweeter, caramelized flavor after roasting.
Personally, I prefer to add the maple syrup at the end for a fresher taste.
Step 3: Arrange Vegetables and Roast
- seasoned brussels sprouts and carrots from Step 2
Transfer the seasoned brussels sprouts and carrots to the prepared baking sheet, spreading them out in an even layer for uniform roasting.
Roast the vegetables in the preheated oven for about 25 minutes, or until the brussels sprouts are slightly charred and the carrots are fork-tender.
Step 4: Finish and Serve
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- roasted brussels sprouts and carrots from Step 3
Remove the roasted vegetables from the oven and immediately toss them with the remaining 1 tablespoon melted coconut oil and maple syrup.
Serve right away while hot and enjoy!
For an extra burst of flavor, I like to sprinkle on a pinch more smoked paprika before serving.
