Maple-Mustard Glazed Roasted Brussels Sprouts & Carrots
Brussels sprouts and carrots are roasted with maple syrup and grainy mustard to create a sweet and salty glaze. This healthy fall recipe is the perfect side dish for dinner or at your holiday table.
Servings: 6 side servings
- 1/2 teaspoon sea salt
- 1/3 cup aquafaba* or olive oil
- 1/4 cup maple syrup pure
- 3 tbsp grainy mustard
- 1 pound brussels sprouts halved
- 3 large carrots cut into 1/2" rounds
- 1/2 cup pecans toasted and roughly chopped
Preheat the oven to 425F. Line a sheet pan with parchment paper and set aside. Pro tip: Do not skip the parchment paper. The caramelized maple syrup will make a sheet pan almost impossible to clean up with out it.
In a large bowl whisk together the salt, aquafaba, maple syrup and mustard until fully combined. Add the Brussels sprouts and carrots and toss to coat. Put the Brussels sprout mixture onto the prepared sheet pan and spread into an even layer.
Roast for 15 minutes. Stir and bake another 10 minutes, or until the Brussels sprouts are tender when pierced with a fork and the syrup from the glaze is slightly caramelized. Remove from the oven and toss with toasted pecans. Enjoy immediately.
*Aquafaba is the liquid from a can of chickpeas and is used to replace oil in this recipe. If you prefer to use olive oil it increases the nutrition facts to: 251 calories and 18 grams fat per serving.
Make ahead: Make the glaze and chop the Brussels sprouts and carrots a day ahead of time.
Nut-free option: Use toasted sunflower or pumpkin seeds, or omit altogether.
Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 484mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6584IU | Vitamin C: 66mg | Calcium: 68mg | Iron: 1mg