Maple Roasted Brussels Sprouts and Carrots

Brussels sprouts and carrots are roasted on a hot sheet pan, then finished with a maple glaze so the vegetables brown without turning soft. The result is a simple side with sweet edge, savory depth, and a little acidity to keep it balanced.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 450 g Brussels sprouts trimmed and halved
• 300 g carrots peeled and cut into 1.5 cm thick diagonal pieces
• 30 ml olive oil
• 6 g kosher salt
• 1 g black pepper freshly ground
• 2 g garlic powder
• 30 ml maple syrup
• 15 ml apple cider vinegar
• 1 g red pepper flakes
• 8 g flat-leaf parsley chopped, for garnish

Instructions

1. Heat the oven to 220°C. Put a large rimmed sheet pan in the oven while it heats if you want faster browning. Oven fully heated and sheet pan hot.
2. In a large bowl, combine the Brussels sprouts, carrots, olive oil, kosher salt, black pepper, and garlic powder if using. Toss until everything is evenly coated. Vegetables are lightly glossed and seasoned throughout.
3. Spread the vegetables on the hot sheet pan in a single layer, cut sides down where possible. Roast for 15 minutes. Edges are starting to brown and the carrots are beginning to soften.
4. While the vegetables roast, stir the maple syrup, apple cider vinegar, and red pepper flakes if using in a small bowl. The glaze is fully mixed.
5. Remove the pan from the oven, drizzle the glaze over the vegetables, and toss or turn them carefully on the pan. Return to the oven for 8 to 10 minutes more. The glaze looks shiny and lightly caramelized, and the sprouts are tender with browned edges.
6. Transfer to a serving dish and finish with parsley if using. Vegetables are tender, browned in spots, and coated in a glossy maple glaze.