Crispy Maple Glazed Carrots & Sprouts: A Flavorful Side (Print Version)

Crispy Maple Glazed Carrots & Sprouts recipe that's sweet, savory, and so easy. Roasted to perfection for a delightful dinner side.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Veggies to Roast

01 - 1 lb carrots, peeled and sliced diagonally into 1/2-inch pieces
02 - 1 lb Brussels sprouts, trimmed and halved (or quartered if large)

→ Sweet & Savory Glaze

03 - 1/4 cup pure maple syrup
04 - 2 tbsp olive oil
05 - 1 tbsp Dijon mustard

→ Flavor Boosters

06 - 1 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ Finishing Touch

10 - 2 tbsp fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get those veggies ready! Wash your carrots and sprouts really well. For the carrots, I usually peel them and then slice them diagonally into about 1/2-inch thick pieces. The diagonal cut gives them more surface area to get nice and crispy. For the Brussels sprouts, trim off the tough ends and then cut them in half lengthwise. If you have any super big ones, quarter them. You want them all roughly the same size so they cook evenly – this is where I always mess up if I'm rushing!
02 - Now for the magic! In a big mixing bowl, whisk together your pure maple syrup, olive oil, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Give it a good whisk until it’s all combined and looks like a lovely, slightly thick sauce. Take a little taste, if you dare! Adjust the salt or pepper if you feel it needs a little more zing. I usually add an extra pinch of paprika here because I just love that smoky flavor.
03 - Toss those prepped carrots and sprouts into the bowl with your glaze. Get your hands in there if you want – I usually do! Make sure every single piece is nicely coated. You want that glorious glaze to cling to every nook and cranny. This step is a bit messy, but so satisfying when you see how shiny and delicious everything looks. Don't leave any veggie un-glazed!
04 - Line a large baking sheet with parchment paper – seriously, don't skip this like I once did! Spread the glazed carrots and sprouts out in a single layer. You don't want to overcrowd the pan, or they'll steam instead of roast and get crispy. If you have too many, use two baking sheets. Pop it into a preheated oven at 400°F (200°C) and let them roast for 20-25 minutes.
05 - After about 15 minutes, pull the baking sheet out and give everything a good stir or flip. This ensures even browning and crispiness on all sides. You'll start to see those edges getting beautifully caramelized – that's the good stuff! The smell in your kitchen right now should be incredible, a mix of sweet maple and earthy roasted veggies. Back into the oven they go for another 5-10 minutes, or until they're tender-crisp and deeply golden.
06 - Once they're done, pull them out of the oven. They should be fork-tender with deliciously crispy, slightly charred edges. Transfer them to a serving dish and sprinkle with fresh chopped parsley, if you're feeling fancy. Honestly, sometimes I just eat them right off the pan! These Crispy Maple Glazed Carrots & Sprouts are best served warm, but they're still pretty good at room temp, I won't lie.

# Notes:

01 - Always spread your veggies in a single layer; overcrowding leads to sad, steamed sprouts, not crispy ones!
02 - These keep well in an airtight container in the fridge for 3-4 days. Reheat gently in the oven for best texture.
03 - No maple syrup? Honey works in a pinch, but you might want to add a tiny bit more liquid for consistency.
04 - A sprinkle of toasted pecans or walnuts at the end adds a lovely crunch and nutty flavor, if you're feeling extra.

# Equipment Needed:

01 - Large baking sheet
02 - mixing bowls
03 - whisk
04 - parchment paper

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 8g
Total Carbohydrate: 25g
Protein: 3g

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