Maple Roasted Brussel Sprouts and Carrots is a quick and delicious gluten-free sheet pan recipe featuring roasted Brussel sprouts, carrots, maple syrup, olive oil, and herbs. Cook it in under 30 minutes and serve it with your favorite weeknight or holiday meal!
Roasted Brussel Sprouts and Carrots is an easy roasted vegetable recipe that is always in season. The roasted carrots taste sweet and earthy, and the roasted Brussels have a nutty and smoky flavor. The combination of the vegetables with the maple syrup and herbs is mouthwatering and will quickly become your favorite carrot and Brussel sprouts recipe. Most of all, it's a great recipe for meal prep because it can be made ahead of time and easily reheated.
These roasted Brussel sprouts and carrots pair wonderfully with many dinner recipes, including our Dutch Oven Whole Chicken with Meyer Lemon and Pressure Cooked Peas and Pancetta Risotto. This roasted veggie side also tastes delicious with other sides, like Miso Mashed Potatoes and Pan-Roasted Potatoes with Herbs.
Jump to:
Ingredients
- Brussel sprouts - Brussel sprouts look like small cabbages and have a sweet, nutty flavor.
- Carrots - Carrots are a sweet root vegetable that come in different colors, including orange, purple, red, white, and yellow.
- Maple syrup - Maple syrup is the sweet sap of maple trees and adds sweetness. There are two main types of maple syrup, including grade A, which is a strong, dark, and flavorful variety; grade B is second best and a great option for cooking!
- Olive oil - olive oil is the natural oil and a healthy fat that helps the vegetables roast.
- Thyme - Thyme is a fragrant evergreen herb with tiny leaves and a woody stem. It adds an herbaceous flavor to dishes.
- Freshly cracked black pepper - Freshly cracked black pepper has a peppery, slightly spicy flavor.
- Kosher salt or sea salt - kosher salt and sea salt are coarse edible salts that add a savory element to the vegetables and enhance the sweetness of the maple syrup.
See recipe card for quantities.
Instructions
- Heat oven - Preheat the oven at 425 degrees F.
- Mix ingredients - Place Brussel sprouts and carrots in a large mixing bowl. Add maple syrup, olive oil, thyme, black pepper, and kosher salt to the vegetables. Use a spoon or hands to mix the ingredients to coat the vegetables in syrup and oil.
- Add vegetables to baking sheet - Arrange the vegetables in a single layer on baking sheet or in a braiser.
- Roast the carrots and Brussel sprouts - Place the sheet pan on the center rack and cook for 25-30 minutes. The vegetables will be tender and caramelized. The Brussel sprouts will be slightly crisp and the carrots will have caramelized edges from the maple syrup.
Serve - Remove the vegetables from the oven and transfer the vegetables to a serving platter.
Hint: line the sheet pan with aluminum foil for even easier cleanup.
Substitutions
- Honey - use honey in lieu of maple syrup to add sweetness to the vegetables.
- Herbs - use different fresh or dried herbs, like rosemary and oregano, for a different herb flavor.
- Parsnips - use parsnips with carrots for different flavors.
- Baby carrots - use baby carrots to reduce the prep time. This makes the dish even faster to make.
- Shaved Brussel sprouts - use a combination of halved and shaved Brussel sprouts for even crispier results. Shaved Brussels are sliced thinly and cook quickly, resulting in a crispy texture.
Variations
- Garlic powder - add a teaspoon of garlic powder to for garlicky flavor.
- Onion - add chopped yellow or sweet onions for an aromatic addition.
- Potatoes - add 1-inch cubed Yukon or baby potatoes for a heartier dish.
- Balsamic Vinegar - add a drizzle of reduced balsamic vinegar, or balsamic glaze, or balsamic vinaigrette, for a sweet and tangy flavor.
See Roast Chicken Thighs and Vegetables for a similar chicken and roasted vegetable recipe.
Equipment
Maple Roasted Brussel Sprouts and Carrots calls for a few common kitchen essentials, including a knife, cutting board, large mixing bowl, sheet pan or braiser, and optional serving bowl. Use these popular kitchen essentials in other recipes too.
Storage
Store prepped vegetables to make meal prep faster! First, toss the vegetables in the olive oil and maple syrup mixture, then add them to an air-tight container. Then, store in the fridge up to 2 days before cooking.
Store the cooked carrots and Brussel sprouts in an air-tight container and refrigerate up to 3 days. To reheat, heat the oven to 350 degrees F. Place the vegetables on a sheet pan or in a baking dish. Place the dish or sheet pan in the oven for 5-7 minutes until the vegetables are warmed.
These ingredients don't stand up well to freezing.
Top tip
To ensure the carrots cook evenly, cut the carrots in equal-size pieces. Cut the carrots on a bias for better presentation. Additionally, it increases the surface area that is cooked and caramelized.
What to Serve with Maple Roasted Brussel Sprouts and Carrots
These maple Brussel sprouts are an approachable, flavorful side that go well with so many dishes. Serve them with your favorite dinner dishes like:
- Fig Balsamic Glazed Chicken
- Dutch Oven Whole Chicken with Meyer Lemon
- Furikake Salmon
- BBQ Baked Chicken Thighs
Related Recipes
Did You Like This Recipe?
Love this easy roasted Brussel sprouts and carrots recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!
Sign up for our newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this simple side, tag #theheirloompantry so we can see your creation!
Maple Roasted Brussel Sprouts and Carrots
Ingredients
- 1 lb brussel sprouts halved
- 6-8 medium carrots peeled (optional) and cut into 2-inch pieces on the bias
- 3 tablespoon maple syrup grade A or grade B
- 3 tablespoon olive oil
- 1 teaspoon thyme leaves about 3 sprigs, leaves removed
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt or flaky sea salt
Instructions
- Heat oven - Heat oven to 425 degrees F.
- Mix ingredients - Place brussel sprouts and carrots in a large mixing bowl. Add maple syrup, olive oil, thyme, black pepper, and kosher salt to the vegetables. Use a spoon or hands to mix the ingredients until the vegetables are coated in syrup and oil.
- Prep for oven - Arrange the vegetables in a single layer on baking sheet or in a braiser.
- Roast the vegetables - Place the vegetables on the center rack and cook for 20-25 minutes. The vegetables will be tender and caramelized. The Brussel sprouts will be slightly crisp and the carrots will have caramelized edges from the maple syrup.
- Serve - Remove the vegetables from the oven and transfer the vegetables to a serving platter.
Leave a Reply