Description
A simple recipe for roasting carrots and Brussels sprouts coated in a sweet and savory maple glaze.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts and cut carrots with the olive oil, salt, and pepper until coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- While the vegetables roast, whisk together the maple syrup, balsamic vinegar, minced garlic, and dried thyme in a small bowl. This is your glaze.
- Remove the baking sheet from the oven. Drizzle half of the maple glaze mixture over the vegetables and toss gently to coat.
- Return the vegetables to the oven and roast for another 10 to 15 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and drizzle with the remaining glaze. Toss lightly before serving immediately.
Notes
- For a thicker glaze, you can simmer the glaze mixture on the stovetop for 2 minutes before tossing with the vegetables.
- If your Brussels sprouts are very large, cut them into quarters for even cooking.
- You can substitute rosemary for thyme if you prefer a stronger herb flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 7
- Protein: 4
- Cholesterol: 0