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    Home » Vegan Side Dish Recipes

    Maple Dijon Roasted Carrots and Brussels Sprouts

    By Sarah Pilley Updated Dec 18, 2023 · Published Dec 18, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Roasted Brussels sprouts and carrots on a sheet pan. text reads "Maple Dijon Roasted Brussels Sprouts + Carrots" and "AlternativeDish.com"

    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.

    Roasted carrots and Brussels sprouts on a sheet pan.

    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.

    Jump to:
    • Ingredients
    • Equipment
    • Directions with Picture
    • Ways to Serve
    • Storage
    • More Fall Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make maple Dijon roasted Brussels sprouts and carrots:

    Ingredients to make maple roasted Brussels sprouts with corresponding lables: Brussels sprouts, maple syrup, olive oil, Dijon mustard, carrots, salt, pepper, thyme, and garlic powder.
    • 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

    Step by step guide to preparing Brussels sprouts. 1. Rinse with water. 2. Peel off outer leaves. 3. Trim the base. 4. Cut in halves.
    1. Wash the Brussels sprouts.
    2. Peel off any outer leaves that appear yellow, dried, or bruised until you reach the more appealing leaves underneath.
    3. Chop off the base of the Brussels sprouts.
    4. Chop the Brussels sprouts into halves.

    How to Perfectly Roast the Vegetables

    Step by step guide to roasting the vegetables. 5. Make the glaze. 6. Coat the veggies with the glaze. 7. Place on sheet pan and roast. 8. Take out after 15 minutes to flip the veggies.
    1. Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.
    2. Pour the glaze over a bowl of chopped Brussels sprouts and carrots. Mix to coat all the vegetables thoroughly.
    3. 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. 
    4. 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.

    Maple roasted Brussels sprouts and carrots on a large serving spoon with more roasted veggies in the background on a sheet pan.

    More Fall Recipes

    • Maple dijon roasted carrots and apples with red onion and garlic on a serving spoon with the roasting pan in the background.
      Maple Dijon Roasted Carrots and Apples
    • Vegan fall harvest salad in a bowl on top of a white cloth with apple chips and pepitas scattered around.
      Vegan Fall Harvest Salad with Maple Dijon Vinaigrette
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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Roasted carrots and Brussels sprouts on a sheet pan.

    Maple Dijon Roasted Carrots and Brussels Sprouts

    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.
    4.85 from 13 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Author: Sarah Pilley
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    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

    See more expert tips, pictures, and variations above for making the best maple dijon roasted carrots and Brussels sprouts!
    Yield: 2 sheet pans of roasted veggies. 
    Make it Oil-Free: Substitute the same amount of olive oil for aquafaba (the liquid from a can of chickpeas.)
    Equipment 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.
    Storage: Store glazed carrots and Brussels sprouts in an airtight container in the fridge for up to 3 days.
    Reheating: For best results, reheat in the oven or air fryer at 350°F for 10 to 15 minutes or until heated through and sizzling. You can also microwave them in 30-second intervals.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 219kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 368mg | Potassium: 882mg | Fiber: 8g | Sugar: 15g | Vitamin A: 13792IU | Vitamin C: 134mg | Calcium: 110mg | Iron: 3mg

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on November 26, 2018.

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    Comments

      4.85 from 13 votes (11 ratings without comment)

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      Recipe Rating




    1. Ken Morrison says

      December 05, 2018 at 10:45 am

      5 stars
      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

      Reply
      • Maggie says

        December 06, 2018 at 2:28 pm

        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.

        Reply
    2. Nisha says

      April 02, 2019 at 7:45 pm

      5 stars
      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.

      Reply
    3. Linda says

      April 17, 2021 at 2:02 am

      Will the bag of brussel work

      Reply
      • Maggie says

        April 17, 2021 at 7:33 am

        Hi Linda, Are you asking about frozen Brussels sprouts? I’ve never tried it from frozen, so I can’t say for certain.

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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