Smoky Maple Roasted Brussels Sprouts & Carrots
Prep time
Cook time
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This Smoky Maple Roasted Brussels Sprouts & Carrots recipe is perfect for Thanksgiving or any other occassion...even just weeknight dinner. The vegetables are interchangeabe. If you don't have Brussels sprouts use cauliflower, broccoli rabe, cabbage, or broccoli. If you don't have carrots try parsnips, sunchokes, sweet potatoes, beets, or other vegetables you like. Have fun with this recipe!
Serves: 4
  • ½ red onion, thinly sliced
  • 1 lb brussels sprouts, halved
  • 1 lb small carrots, halved, or diced
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons grapeseed oil
  • 1 teaspoon sea salt
  • ¼ cup toasted pumpkin seeds
  1. Preheat oven to 375°.
  2. Place cut vegetables into a skillet or onto a baking sheet.
  3. In a small bowl mix together the maple syrup, smoked paprika, cayenne pepper, and oil. Pour the mixture over the vegetables, and toss to coat.
  4. Sprinkle salt over the vegetables, and roast for 40-45 minutes, or until the vegetables are tender.
  5. Check your vegetables 30 minutes into the cook time, and stir them if necessary.
  6. Serve hot and garnished with toasted pumpkin seeds.
Recipe by Sweet Potato Soul by Jenné Claiborne at