Crispy Maple Glazed Carrots and Brussels Sprouts – Alrightwithme
There’s something incredibly comforting about the aroma of roasted vegetables filling your home. It conjures memories of gatherings around the table and heartwarming conversations. The golden hues of crispy Maple Glazed Carrots and Brussels Sprouts always seem to bring a cozy feeling, especially as the cooler months beckon us to enjoy wholesome, beautiful meals. These vibrant, sweet veggies are not only scrumptious but also packed with nutrients, making them the perfect addition to your easy weeknight dinner — or even a festive Holiday feast.
I remember the first time I made this delightful dish; it was a cool evening in November, and my kitchen was filled with laughter and the warm scent of maple and spices. I served them alongside roasted chicken, and they quickly became a family favorite! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Perfect for an effortless weeknight dinner.
- Nutritious: Filled with vitamins and minerals from vegetables.
- Flavorful: A delightful combination of maple sweetness and savory spices.
- Crowd-pleaser: Ideal for holidays and gatherings, loved by both kids and adults.
- Versatile: Pairs beautifully with various main courses or can be a star on their own!
Ingredients You’ll Need for Crispy Maple Glazed Carrots and Brussels Sprouts – Alrightwithme
To prepare this heartwarming dish, gather these simple ingredients:
- 4 cups Brussels sprouts, halved
- 3 large carrots, cut into batons
- 2 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
- 1 tbsp maple syrup
Let’s Make It Together
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the halved Brussels sprouts and carrot batons with 1 tablespoon of melted coconut oil until well coated.
- Add the smoked paprika, garlic powder, ground coriander, salt, and black pepper; toss to evenly mix the vegetables with the spices.
- Spread the seasoned veggies on a baking sheet in a single layer, making sure they have some space to get crispy.
- Roast in the oven for 20-25 minutes until tender, stirring halfway through for even cooking.
- Just before serving, drizzle maple syrup over the roasted veggies and return to the oven for an additional 5 minutes, allowing the syrup to caramelize beautifully.
Delicious Variations to Try
- Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch and richness.
- Spicy Kick: Sprinkle a pinch of cayenne pepper or red pepper flakes for a zesty twist.
- Herb Infusion: Mix in fresh rosemary or thyme before roasting to infuse your dish with aromatic herbal notes.
- Cheesy Delight: For a creamy touch, sprinkle with some shredded cheese during the last few minutes of roasting.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the veggies earlier in the day! Simply chop them and store them in the refrigerator until you’re ready to roast.
- Ingredient Swaps: Feel free to mix and match with other root vegetables, like sweet potatoes or parsnips, for added flavor and texture.
- Slicing Tricks: Cut the Brussels sprouts and carrots evenly to ensure they cook at the same rate.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. They make a delicious addition to salads or grain bowls!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 150
- Carbohydrates: 23g
- Sugar: 6g
- Fat: 6g
- Protein: 2g
- Sodium: 210mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can chop the veggies and store them in the fridge until you’re ready to roast them.
- Can I use different ingredients? Absolutely! Feel free to swap in other seasonal vegetables that you love.
- How do I store leftovers? Place them in an airtight container and refrigerate for up to 3 days.
- How long does it last? Leftovers stay fresh in the fridge for about 3 days; just reheat in the oven for the best texture!
Final Thoughts
There’s something magical about the combination of crispy roasted vegetables and the sweetness of maple syrup — it’s a simple yet delightful way to elevate your meals. Whether you’re sharing them with loved ones or enjoying a cozy night in, this Crispy Maple Glazed Carrots and Brussels Sprouts – Alrightwithme recipe is destined to become a staple in your kitchen. Save this recipe to your healthy sides board so it’s ready when you need a cozy treat!
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Crispy Maple Glazed Carrots and Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful roasted Brussels sprouts and carrots glazed with maple syrup, perfect for cozy meals.
Ingredients
- 4 cups Brussels sprouts, halved
- 3 large carrots, cut into batons
- 2 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
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the halved Brussels sprouts and carrot batons with 1 tablespoon of melted coconut oil until well coated.
- Add the smoked paprika, garlic powder, ground coriander, salt, and black pepper; toss to evenly mix the vegetables with the spices.
- Spread the seasoned veggies on a baking sheet in a single layer, making sure they have some space to get crispy.
- Roast in the oven for 20-25 minutes until tender, stirring halfway through for even cooking.
- Just before serving, drizzle maple syrup over the roasted veggies and return to the oven for an additional 5 minutes, allowing the syrup to caramelize beautifully.
Notes
You can add nuts for extra crunch, or mix in herbs for added flavor. Leftovers are great in salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: maple glazed, roasted vegetables, healthy side dish, Brussels sprouts, carrots