Maple Dijon roasted carrots and Brussels sprouts are the perfect side dish during fall and the holiday season. Ready in 35 minutes, 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'll be in love!
Brussels sprouts and carrots work well together because once you chop them to about the same size, they take the same amount of time to cook. The resulting veggies are perfectly caramelized from the maple Dijon glaze.
Also, this vegan side dish takes minimal time to prep. The oven does the rest of the work! Roasting the veggies directly on the pan gets them extra crispy, extra quick.
Add these glazed carrots and Brussels sprouts to your Thanksgiving spread or enjoy them as a side dish for a weeknight dinner! These roasted veggies are also a great addition to a vegan fall harvest salad along with a drizzle of maple Dijon vinaigrette.
Ingredient Notes
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.
Pure maple syrup 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.
The recipe card below includes the full list of ingredients + instructions.
What Sheet Pan to Use
To get a good crisp on your Brussels sprouts and carrots, you need to use the right pan!
- Dark Colored Sheet Pan - Use this for the crispiest results to really char the vegetables and get a caramelized coating on the exterior.
- Light Colored Sheet Pan - You will need to cook everything for longer to achieve a super crispy exterior. The vegetables will still be tender though.
- Sheet Pan Lined with Parchment - If you are making this recipe oil free with aquafaba, use parchment paper so the glazed veggies don't stick. You'll thank me when it gets to clean-up time.
How to Make Maple Dijon Brussels Sprouts & Carrots
- Chop the Brussels sprouts into halves.
- Whisk maple Dijon glaze.
- Toss veggies with glaze.
- Flip halfway through cooking.
- Finish cooking and enjoy!
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
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Maple Dijon Roasted Carrots and Brussels Sprouts
Equipment
- 2 sheet pans see notes
Ingredients
- 2 pounds Brussels sprouts 2 bags
- 1 pound carrots about 6 carrots
- 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
Directions
- Preheat the oven to 425°F. For quick cooking and extra crispy vegetables, place 2 clean sheet pans inside the oven to preheat at the same time.
- Wash 2 pounds Brussels sprouts.
- Peel off any outer leaves that appear yellow, dried, or bruised. Chop off the base of the Brussels sprouts and then chop in half.
- Chop 1 pound carrots on the bias into ¼” thick slices.
- Whisk together ¼ cup olive oil, ¼ cup maple syrup, 3 tablespoons stone ground Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme, and 1 teaspoon garlic powder in a large bowl.
- Add the chopped Brussels sprouts and carrots to the bowl with the glaze. 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 caramelized.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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.
Ginger Edwards says
We made this recipe of Brussel Sprouts and Carrots with a Maple/Dijon glaze for Thanksgiving. Everyone liked them, many even took seconds. We'll be making them frequently as we love them!