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Maple Dijon Roasted Carrots and Brussels Sprouts are the perfect side dish for fall and the holidays. These glazed veggies are super flavorful with a crispy yet tender texture.
Have you tried roasting Brussels sprouts?
Their little leaves fall off and get all crunchy when they're roasted.
Pair that with some carrots and coat them in a delicious maple and mustard glaze... you are going to be in love! Especially if you already enjoyed them to begin with.
And if you can't get enough of these Brussels sprouts and carrots, try adding them to a vegan fall harvest salad along with a drizzle of maple Dijon vinaigrette! It will transform your salads or quinoa bowls.
Need a few more reasons to love this recipe for roasted veggies? They are vegan and gluten-free, plus they take minimal time to prep, and the oven does the rest of the work!
Looking for more ways to roast carrots? Try maple Dijon roasted carrots and apples and rainbow carrots with a curry peanut sauce! These dishes burst with flavor with each deliciously caramelized bite.
Ingredients
You will need these simple ingredients to make maple Dijon roasted Brussels sprouts and carrots:
- Brussels Sprouts and Carrots are the stars of this dish! Roasting these veggies brings out natural sugars and caramelizes their edges, resulting in a crispy exterior but a soft and tender interior.
- Olive Oil adds richness and helps the vegetables caramelize and develop a golden-brown exterior during roasting. Aquafaba is an oil-free alternative that can achieve similar results.
- Pure Maple Syrup or ethically sourced honey creates a glossy glaze during roasting.
- Dijon Mustard adds a zesty, tangy kick to the glazing. The stone-ground variety adds to the dish's texture with little bursts of flavor. Regular Dijon mustard also works.
- Salt, Black Pepper, Thyme, and Garlic Powder bring out the roasted vegetables' natural flavors while complementing the maple Dijon glaze.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
The type of pan you use can drastically change the cooking time for these maple glazed veggies. Furthermore, roasting the vegetables directly on the pan versus with parchment paper will also change the results. Here's what you need to know:
- Using a Light Colored Sheet Pan produces a lighter roast for the Brussels sprouts and carrots. You must cook them for longer to achieve a super crispy exterior. The vegetables are still cooked through and tender, though.
- Using a Dark Colored Sheet Pan produces the crispiest results to char the vegetables and get a caramelized coating on the exterior. Depending on your oven and specific pan, you may need to lower the cooking time by 5 to 10 minutes.
- Using a Sheet Pan Lined with Parchment is helpful if you make this recipe oil-free with aquafaba. This also helps when it comes to clean-up time! The same rules apply to a light versus dark-colored pan, so adjust the cooking time accordingly.
Directions with Picture
Here’s a step-by-step guide to making the best maple glazed Brussels sprouts and carrots:
How to Prepare the Brussels Sprouts for Roasting
- Wash the Brussels sprouts.
- Peel off any outer leaves that appear yellow, dried, or bruised until you reach the more appealing leaves underneath.
- Chop off the base of the Brussels sprouts.
- Chop the Brussels sprouts into halves.
How to Perfectly Roast the Vegetables
- Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.
- Pour the glaze over a bowl of chopped Brussels sprouts and carrots. Mix to coat all the vegetables thoroughly.
- Roast the vegetables at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.
- Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. (Refer to the equipment section for cooking time adjustments).
Ways to Serve
Maple Dijon roasted Brussels sprouts and carrots make a great side dish but can easily be transformed into a satisfying main dish. Here are some ideas for bowl combinations:
- Quinoa + Chickpeas + Spinach + Balsamic Vinaigrette
- Bulgur + Walnuts + Pesto
- Couscous + Lentils + Mixed Greens + Vegan Aioli
- Brown Rice + Tofu + Kale + Maple Dijon Vinaigrette
- Farro + Arugula + Braised White Beans
Storage
Store leftover maple roasted Brussels sprouts and carrots in an airtight container in the refrigerator once they are cooled to room temperature. Enjoy the leftover veggies within 2 to 3 days.
For best results and to maintain their crispiness, reheat the Brussels sprouts and carrots in an oven or air fryer at 350°F. Spread the vegetables evenly on a baking sheet, and warm for 10 to 15 minutes or until they reach your desired temperature. If you’re in a hurry, microwave them in 30-second intervals.
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Maple Dijon Roasted Carrots and Brussels Sprouts
Ingredients
- 1 pound carrots about 6 carrots
- 2 pounds Brussels sprouts 2 bags
- ¼ cup olive oil or aquafaba
- ¼ cup maple syrup
- 3 tablespoons stone ground dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon garlic powder
Instructions
How to Prepare the Vegetables
- Wash the Brussels sprouts.
- Peel off any outer leaves that appear yellow, dried, or bruised until you reach the more appealing leaves underneath.
- Chop off the base of the Brussels sprouts.
- Chop the Brussels sprouts into halves.
- Chop carrots on the bias into ¼” thick slices.
How to Perfectly Roast the Vegetables
- Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.
- Pour the glaze over a bowl of chopped Brussels sprouts and carrots. Mix to coat all the vegetables thoroughly.
- Roast the vegetables at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.
- Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. (Refer to the equipment section for cooking time adjustments).
Notes
- Using a Light Colored Sheet Pan produces a lighter roast for the Brussels sprouts and carrots. You must cook them for longer to achieve a super crispy exterior. The vegetables are still cooked through and tender, though.
- Using a Dark Colored Sheet Pan produces the crispiest results to char the vegetables and get a caramelized coating on the exterior. Depending on your oven and specific pan, you may need to lower the cooking time by 5 to 10 minutes.
- Using a Sheet Pan Lined with Parchment is helpful if you make this recipe oil-free with aquafaba. The same rules apply to a light versus dark-colored pan, so adjust the cooking time accordingly.
Nutrition
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on November 26, 2018.
Ken Morrison says
Made this recipe. It was absolutely delicious. And it's doable for those of us with marginal cooking skills. You've got to try it even if you aren't a big fan of brussels sprouts. Thanks Maggie for bringing it to our vegetarian table.
Ken
Maggie says
Yay!!! Thank you so much for trying it out Ken, and commenting too! I'm happy you liked it and could make it with your limited cooking ability! 😉 ha.
Nisha says
We LOVE this recipe. It tastes great and the recipe is quick and easy. It has become a regular staple in our dinner veggie rotation.
Linda says
Will the bag of brussel work
Maggie says
Hi Linda, Are you asking about frozen Brussels sprouts? I’ve never tried it from frozen, so I can’t say for certain.