I roast carrots and sprouts on a hot sheet until the edges turn deep and the centers stay tender. A spoon of maple slides over the pan near the end and the heat does the rest. Sweet meets toasty. We get a tray that smells a little nutty and looks like dinner already. I wrote this as one of my easy brussel sprout recipes, because I wanted a side that works on a weeknight and a holiday. The method stays simple, the pantry list stays short, and the flavor carries the plate. To help folks who search, I have tucked in a few tags here that fit the dish like a glove maple glazed carrots recipe, healthy brussel sprout recipes, baked brussel sprout recipes, vegan brussel sprout recipes. You can grill the sprouts too, so it helps people who look for grilled brussel sprout recipes. Here is my promise. We cut, we toss, we roast, we glaze. No fuss. I taste a bite right off the tray and I always burn my tongue a tiny bit, but I never learn, and I kind of love that. If you cook with me on Lila Cooks, we keep it real, we keep it calm, and we eat well.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Maple Glazed Carrots And Brussel Sprouts Recipe
- 3) Ingredients for Crispy Maple Glazed Carrots And Brussel Sprouts
- 4) How to Make Crispy Maple Glazed Carrots And Brussel Sprouts
- 5) Tips for Making Crispy Maple Glazed Carrots And Brussel Sprouts
- 6) Making Crispy Maple Glazed Carrots And Brussel Sprouts Ahead of Time
- 7) Storing Leftover Crispy Maple Glazed Carrots And Brussel Sprouts
- 8) Try these Side Dish next
- 9) Crispy Maple Glazed Carrots And Brussel Sprouts
- 10) Nutrition
1) Key Takeaways
- Hot pan makes crisp edges and tender centers
- Maple adds a clean glaze that clings well
- Simple seasoning lets the vegetables speak
- Works for weeknight and holiday menus
- Written by Lila for Lila Cooks at https://www.lilacooks.com
2) Easy Crispy Maple Glazed Carrots And Brussel Sprouts Recipe
I wanted a side that hits the table fast and still feels special. This pan does that. I roast the sprouts and carrots until the cut sides go deep and the air smells toasty. I whisper the main phrase brussel sprout recipes here since that is what many of us type. For clarity I repeat brussel sprout recipes one more time since readers ask for that exact wording.
I keep the list short so the work stays light. We toss with oil and simple spice. The glaze comes in late and finishes bright. I taste as I go and I listen to the sizzle. That sound guides me more than a timer ever will.
I write this as Lila for Lila Cooks. Over at https://www.lilacooks.com we cook with calm hands and clear steps. I aim for recipes with a steady pace and clean flavor. I like food that invites a second bite without a lecture.
3) Ingredients for Crispy Maple Glazed Carrots And Brussel Sprouts
Brussels sprouts I trim the ends and split each sprout so the cut side can brown on the hot sheet. Halved sprouts cook even with the carrots and take on a nutty bite that makes these brussel sprout recipes shine.
Carrots I peel and cut thick sticks so they roast with the same pace as the sprouts. The edges caramelize and the centers stay soft and sweet which sets up the glaze well.
Coconut oil or olive oil I melt it and toss to coat so the heat can crisp. Either fat works and keeps the ingredient list friendly to vegan eaters and to weeknight budgets.
Garlic powder A small shake gives warmth without the risk of scorched fresh garlic on a hot pan. The flavor stays round and soft.
Smoked paprika This adds a faint campfire note that plays well with maple. The color deepens and the glaze looks richer.
Ground coriander A quiet citrus note lifts the sweet side of the carrots and keeps the sprouts bright. I reach for it often in recipes with Brussels sprouts.
Fine salt and black pepper These do the heavy lifting. I season before the roast and taste again after the glaze sets so the balance stays right.
Pure maple syrup A spoon near the end makes a glossy coat. The sugars grip the edges and form little crisp spots that taste like a win.
4) How to Make Crispy Maple Glazed Carrots And Brussel Sprouts
Step one Heat the pan Place a large sheet in a hot oven at four hundred twenty five F. A hot surface gives fast browning and keeps the texture firm.
Step two Dry and toss Pat the vegetables dry. Toss with oil garlic powder smoked paprika coriander salt and pepper. Coat each piece so the heat can kiss every side.
Step three Roast steady Spread in one layer with sprout cut sides down. Roast for twenty minutes. Avoid stirring so those sides can sear and caramelize.
Step four Glaze and finish Pull the pan. Drizzle maple and toss with a flat spatula. Return for five to eight minutes until the edges turn shiny and crisp in spots.
Step five Taste and serve Check salt. Add a pinch if needed. Serve warm and let the tray sit on the table. People will steal bites and that is fine by me.
5) Tips for Making Crispy Maple Glazed Carrots And Brussel Sprouts
Cut size matters. If a sprout looks large split it into quarters so it cooks with the carrots. Even size means even browning and less stress.
Use a heavy sheet. Thin pans warp and pool the oil. A sturdy pan keeps contact and builds those sweet crisp bits we love in brussel sprout recipes and in roasted vegetable dishes.
Finish with acid. A squeeze of lemon right at the end wakes the glaze. The bite brightens and the plate feels light. A sprinkle of crushed nuts adds crunch if you like texture.
6) Making Crispy Maple Glazed Carrots And Brussel Sprouts Ahead of Time
I roast the vegetables earlier in the day when the kitchen feels calm. I keep them on the counter until cool then I cover and chill. The glaze waits until just before dinner so the finish stays glossy.
For fast service I reheat on a hot sheet at three seventy five F. Five to eight minutes brings back the edge and the warmth. Then I add maple and give a quick toss and a short return to the oven.
This plan helps during holidays. One pan bakes while the main rests. It keeps the oven free and the cook relaxed. These small moves turn brussel sprout recipes into a smooth routine.
7) Storing Leftover Crispy Maple Glazed Carrots And Brussel Sprouts
I store leftovers in a sealed box for up to three days. The texture holds well and the flavor deepens a touch. I like them warm though room temp works in a packed lunch.
To reheat I spread on a sheet and warm at three seventy five F until the edges wake up. A tiny brush of maple can refresh the shine. Salt to taste and serve.
Leftovers slide into grain bowls and omelets. They top toast with a swipe of hummus. These simple uses help anyone who searches for recipes with Brussels sprouts in everyday meals.
8) Try these Side Dish next
9) Crispy Maple Glazed Carrots And Brussel Sprouts
brussel sprout recipes Crispy Maple Glazed Carrots And Sprouts
Ingredients
- 4 cups Brussels sprouts trimmed and halved
- 3 large carrots peeled and cut in thick sticks
- 2 tbsp coconut oil melted or use olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 third tsp fine salt
- 1 third tsp black pepper
- 1 tbsp pure maple syrup
Instructions
- Heat the oven to 425 F and place a large sheet pan inside to preheat.
- Dry the sprouts and carrots with a clean towel so they crisp.
- In a bowl toss the vegetables with coconut oil garlic powder smoked paprika ground coriander salt and pepper.
- Spread on the hot pan in a single layer with cut sides down for the sprouts.
- Roast for 20 minutes without stirring so the edges brown.
- Pull the pan out, drizzle the maple syrup over the vegetables, and toss gently with a spatula.
- Return to the oven for 5 to 8 minutes until glossy and crisp in spots.
- Taste and add a pinch of salt if needed, then serve warm.
10) Nutrition
Serving size about one cup. Calories around one hundred sixty five. Sugar near seven grams. Sodium near two hundred thirty milligrams. Fat near eight grams. Saturated fat near four grams. Carbohydrates near twenty two grams. Fiber near five grams. Protein near five grams.
Recipe by Lila for Lila Cooks. Find more at https://www.lilacooks.com. I write with a light hand and a clear head so home cooks can breathe and cook well.
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