Maple Roasted Brussel Sprouts and Carrots is a quick and delicious 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 weeknight or holiday meal!
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.
Notes
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 in the oven for 5-7 minutes until the vegetables are warmed.