Maple Roasted Brussels Sprouts & Carrots

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5 from 1 vote

Maple Roasted Brussels Sprouts & Carrots

This Roasted Brussels Sprouts & Carrots recipe combines smoky maple flavor with a hint of spice for the perfect fall or holiday side dish. Easy to make, naturally sweet, and endlessly versatile!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

1/2 red onion thinly sliced
1 lb Brussels sprouts trimmed and halved
1 lb small carrots halved, or diced (or chopped large carrots)
1 tablespoon maple syrup
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil or extra virgin olive oil
1 teaspoon sea salt
1/4 cup toasted pumpkin seeds See note

Instructions

Preheat the oven to 375°F. If using, line a rimmed baking sheet with parchment paper.
Add the Brussels sprouts, carrots, and red onion to an oven-safe skillet or the prepared baking sheet.
In a small bowl, whisk together the maple syrup, smoked paprika, cayenne pepper, and oil until well combined. Pour the mixture over the vegetables and toss to coat evenly. Season with salt and toss again.
Roast for 30 minutes, stirring halfway through. Check for doneness; if needed, return to the oven for 10-15 more minutes, until caramelized and tender.
Serve hot, garnished with toasted pumpkin seeds.

Video

Notes

Storage Directions

Refrigeration: Store leftover carrots and Brussels sprouts in an airtight container in the fridge for up to 5 days. If possible, store the toasted pumpkin seeds separately to preserve the texture. I don’t recommend freezing this recipe.
Reheating: Reheat carrots and Brussel sprouts in the oven at 375ºF for 10-12 minutes to re-crisp, or warm in a skillet over medium heat.

Recipe Pro-Tips

Cut veggies evenly. For the best caramelization and texture, cut the Brussels sprouts and carrots into similar sizes, about 1-1 ½ inches each.
Avoid crowding the pan. Spread the vegetables in a single layer in the roasting dish. Crowding them traps steam, making them soggy rather than caramelized.
Prevent mushy Brussels sprouts. Pat the Brussels sprouts completely dry before tossing them in the maple-spice mixture. Moisture creates steam, which prevents proper browning. And don’t skip reheating the oven; starting it hot helps lock in the roast.
Use a cast-iron skillet. If you have a large cast-iron skillet, I highly recommend roasting the veggies in it for even crisping and deeper caramelization. Or use a parchment-paper-lined baking sheet with a rim for a quality roast that won’t stick.
Adjust spice. Add more cayenne pepper for extra spice, or reduce it for a milder version.

How to Toast Pumpkin Seeds

Preheat the oven to 300°F. Spread the pumpkin seeds onto a baking sheet or cast iron skillet in an even layer. Roast for 10 minutes, or until fragrant and slightly golden.

Or toast the seeds in a skillet on the stove: Warm a skillet on medium heat, then add the pumpkin seeds. Toast on medium-low heat for 8 minutes, stirring occasionally to prevent burning.

Nutrition