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.
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.