This easy side dish for roasted brussels sprouts and carrots is flavored with a tangy and sweet glaze made from balsamic vinegar and maple syrup. You can make this delicious vegetable side dish with only 8 basic ingredients and in about 35 minutes!
Roasted vegetables are the perfect side dish for almost any type of main course, but sometimes plain salt-and-pepper-only roasted veggies can get a little uninteresting. If you want to step up your roasted veggie game, try this easy yet super flavorful recipe for roasted brussels sprouts and carrots!
Even though you only need 8 basic ingredients, this easy side dish is full of tangy and sweet flavor from balsamic vinegar and maple syrup. As the carrots and brussels sprouts roast in the oven, the balsamic and maple reduces down to a shiny and sweet glaze coating the roasted veggies.
This roasted veggie dish is such a stunner, but it's so simple and easy you can make it any night of the week. You only need about 10 minutes active prep time, with a total cook time of about 35 minutes!
- Oil: I used avocado oil, but you can use any neutral oil you prefer that is suitable for high heat roasting. Pure olive oil would be a great choice, as would safflower or sunflower oil. Here is an interesting article discussing the best oils for roasting at all temperatures.
- Dried herbs: I've made this recipe with dried thyme, dried rosemary, and dried marjoram and they were all delicious! So, feel free to go with one of those options, or another of your favorites if you prefer.
- Kosher salt: I used Diamond Crystal kosher salt, which is lighter and flakier than Morton kosher salt. You can use Morton kosher or regular table salt, just reduce the amount called for to ½ teaspoon rather than a full teaspoon.
Step by step photos
1. First of all, preheat your oven to 425 degrees F (220 degrees C).
Then, start by prepping the veggies. Rinse and dry them well. Then, cut a little slice off the bottom end of each brussels sprout, and remove any wilted looking outer leaves.
2. Next, cut each brussels sprout into quarters lengthwise.
3. Set the brussels sprouts aside and turn to the carrots. Peel the carrots, then cut them into about ¼ inch (6.4 mm) slices, on the diagonal.
4. Place the brussels sprouts and carrots on a baking tray and set that aside for now.
5. Grab a small bowl and add in all the ingredients for the glaze: the oil, balsamic vinegar, maple syrup, kosher salt, pepper, and dried herbs. Whisk it all together until it's evenly combined.
6. Pour the glaze over the veggies on the baking tray.
7. Toss everything together so the veggies are evenly coated with the glaze. I like to use clean hands for this, but you could use tongs or a spatula instead if you like.
8. Now spread the carrots and brussels sprouts out evenly on the tray, so everything is in a single layer.
9. Roast the brussels sprouts and carrots in the preheated oven for 12 minutes. Then remove the tray and stir the veggies with a spatula or tongs.
Spread them out again evenly on the tray. Continue to bake for 12 - 15 minutes, depending on how crispy and browned you want the vegetables to be.
10. Once the brussels sprouts and carrots are roasted to your desired level of doneness, remove them from the oven and stir them once more.
If you like, you can sprinkle on some additional salt and pepper before serving.
Tips and tricks
- To get that nice deep brown color on the cut sides of the brussels sprouts, you can turn the cut edges face-down on the surface of the pan before roasting.
- If you have it, flaky sea salt makes a nice finishing touch for this dish. Otherwise, you can always sprinkle on a little kosher or regular table salt if you think the veggies could use a little extra seasoning.
- The longer you roast the vegetables, the more crispy and brown they will get. So, if you think they aren't brown enough after roasting them for the second 12 minute interval, you can let them continue to cook for an additional 2 - 3 minutes.
I tested this recipe using baby carrots, and it worked fine for the carrots with a smaller diameter. However, some of the larger carrots were a little less tender than I would have liked. So, if you would like to save a little time on prep and use baby carrots, I recommend slicing the larger ones into a 2 - 3 smaller pieces to ensure even roasting.
Yes, you can definitely freeze any leftovers you want to save for longer than the 3 - 4 days they would last in the fridge. Just place them in an airtight food storage container or gallon size zip top freezer bag (remove as much of the air as you can from the bag before sealing). They should keep well for 3 - 4 months in the freezer.
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Brussels sprouts and carrots are roasted in a tangy and sweet glaze made from balsamic vinegar, maple syrup and herbs. This easy side dish can be made in only about 35 minutes.
- 1 pound (454 g) brussels sprouts
- 12 ounces (340 g) carrots
- ¼ cup (59 ml) balsamic vinegar
- 3 tablespoons (44 ml) avocado or olive oil (or other neutral oil suitable for high heat, such as sunflower or safflower oil)
- 3 tablespoons (44 ml) maple syrup
- 1 teaspoon kosher salt, or salt to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon dried herbs (recommended: dried marjoram, thyme, or rosemary)
- Preheat the oven to 425 degrees F (220 degrees C).
- Rinse and dry the carrots and brussels sprouts.
- Remove any wilted leaves off the outside of the brussels sprouts and trim the tip off of each brussels sprout stem. Cut the trimmed brussels sprouts into quarters vertically.
- Peel the skin off the carrots and slice them diagonally into approximately ¼ inch (6.4 mm) slices.
- Place the brussels sprouts and carrots onto a baking tray. Set aside.
- In a small bowl, add the balsamic vinegar, oil, maple syrup, kosher salt, black pepper and dried herbs. Whisk together well to combine.
- Pour the maple and balsamic glaze over the vegetables on the baking tray, scraping out any of the seasonings that may have stuck to the bottom of the bowl.
- Toss the vegetables to evenly coat each piece with the glaze. Spread the vegetables out evenly. If desired, turn the cut sides of the brussels sprouts face down onto the baking tray to ensure they get a nice deep brown color.
- Roast the vegetables in the preheated oven for 12 minutes. Remove the tray from the oven and stir them with a spatula or tongs. Spread them out evenly on the tray and bake for an additional 12 - 15 minutes, or until the carrots are fork-tender and the vegetables are browned to your liking.
- Toss the vegetables again with the spatula or tongs, and if desired, sprinkle with additional salt and pepper.
I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, start with adding only ½ teaspoon in the glaze. If needed, additional salt can be sprinkled on at the end.
If you have it, flaky sea salt (such as Maldon) makes a nice finishing touch for this dish.
The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
- Serving Size: ¼ recipe
- Calories: 227
- Sugar: 18 g
- Sodium: 372 mg
- Fat: 10.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 31.5 g
- Fiber: 6.3 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Keywords: roasted brussels sprouts, roasted brussels sprouts and carrots