These smoky, Maple Roasted Brussels Sprouts and Carrots make an excellent holiday side. Sweet, spicy, and beautifully caramelized, this festive dish is perfect for Thanksgiving or simple weeknight dinners.
Roasting vegetables transforms their texture and flavor: edges crisp up while the insides become tender and sweet. I love combining Brussels sprouts, carrots, and onion for a simple oven roast that’s full of autumn flavor.
This version uses pure maple syrup, smoked paprika, a pinch of cayenne, and toasted pumpkin seeds for crunch. The maple adds warm sweetness that balances the smoky and spicy notes. Roast the vegetables until they’re caramelized and tender for the best results.
The smoky-sweet finish pairs well with hearty mains, grain bowls, or leafy salads, and it’s a side I make all through fall and winter.
Ingredients
Brussels Sprouts: Use fresh sprouts, halved for even roasting. Choose bright green, tightly layered sprouts.
Carrots: Small carrots halved lengthwise work well; chop large carrots into 1-inch pieces. They bring natural sweetness and color.
Red Onion: Thinly sliced red onion adds sweetness and helps everything caramelize. Yellow or white onion can be used if preferred.
Maple Syrup: Pure maple syrup gives a caramel-like warmth and balances the smoky spice. Agave or coconut nectar can be substituted.
Smoked Paprika: Adds a smoky depth that complements roasted vegetables. Regular paprika won’t provide the same flavor dimension.
Cayenne Pepper: A small pinch gives subtle heat; adjust or omit to taste.
Avocado Oil: A neutral, high-heat oil ideal for roasting. Grapeseed or olive oil can be used instead.
Sea Salt: Fine sea salt enhances the vegetables’ natural flavors.
Toasted Pumpkin Seeds: For garnish and crunch. Use pre-toasted seeds or toast your own. Toasted nuts or sunflower seeds are good alternatives.
How to Make Roasted Brussels and Carrots
These vegetables are simple to prepare and deliver big flavor:
- Prepare Vegetables. Preheat the oven to 375°F (190°C). Place halved Brussels sprouts, halved or chopped carrots, and thinly sliced red onion on a rimmed baking sheet or in an oven-safe skillet.
- Make the Maple-Spice Mixture. Whisk together maple syrup, smoked paprika, cayenne, and avocado oil until combined.
- Toss the Veggies. Pour the maple-spice mixture over the vegetables, toss to coat evenly, then season with sea salt.
- Roast. Roast for 30 minutes, stirring halfway through. If they need more color or tenderness, roast an additional 10–15 minutes until caramelized and tender.
- Serve & Garnish. Serve hot, straight from the skillet or on a platter, and sprinkle with toasted pumpkin seeds for crunch.
Jenné’s Recipe Tips
- Cut veggies evenly. Aim for similar-sized pieces (about 1–1½ inches) so everything cooks at the same rate.
- Avoid crowding the pan. Spread vegetables in a single layer to allow air circulation and proper caramelization.
- Prevent sogginess. Pat Brussels sprouts dry before seasoning. A hot oven helps lock in color and crispiness.
- Use a cast-iron skillet. Cast iron gives deeper caramelization; a rimmed, parchment-lined sheet works well too.
- Adjust spice. Increase or decrease cayenne to suit your heat preference.
Recipe Variations
Try these simple tweaks to change the flavor profile:
- Citrus: Toss with 1 tablespoon fresh lemon or orange juice before serving for brightness.
- Garlic: Add 3–4 smashed garlic cloves to the pan or stir in ½ teaspoon garlic powder with the spices.
- Dried Fruit: Fold in 2–4 tablespoons dried cranberries or chopped apricots after roasting for chewy sweetness.
- Extra Veggies: Add up to 1 cup cauliflower florets, sweet potato cubes, or parsnips; increase oil to 2½ tablespoons.
- Nuts: Substitute toasted pecans or walnuts for pumpkin seeds for a richer crunch.
- Maple Balsamic Glaze: Whisk 1 tablespoon balsamic vinegar into the maple mixture for a tangy-sweet glaze.
- Herbs: Scatter fresh thyme or rosemary (about 1 tablespoon fresh or 1 teaspoon dried) over the vegetables before roasting.
Serving Suggestions
These roasted Brussels sprouts and carrots are a colorful, flavorful side that pairs well with holiday mains and cozy weeknight dishes.
- Serve alongside a mushroom Wellington or lentil loaf.
- Pair with creamy mashed potatoes or stuffing for a classic holiday spread.
- Add to grain bowls or salads for extra texture and flavor.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days. Keep toasted pumpkin seeds separate to preserve their crunch. Freezing is not recommended.
- Reheat: Reheat at 375°F (190°C) for 10–12 minutes to re-crisp, or warm gently in a skillet over medium heat.
Frequently Asked Questions
Fresh vegetables are best for texture and flavor. If using frozen, thaw fully and pat dry to remove excess moisture before roasting.
Thin young carrots only need a good scrub. For larger carrots, peel if you prefer a smoother, sweeter result.
Yes. Prep the vegetables and maple-spice mixture a day ahead and store them separately in the refrigerator. Toss together and roast just before serving to keep the vegetables crisp.
More Cozy Side Dish Recipes
- Southern Candied Sweet Potatoes
- The Best Roasted Vegetables
- Curried Parsnip Soup
- Vegan Butternut Squash Mac and Cheese
- Vegan Collard Greens
- Wild Mushroom & Leek Stuffed Sweet Potato
Maple Roasted Brussels Sprouts & Carrots
Video
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
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment if desired.
- Arrange the Brussels sprouts, carrots, and red onion on the prepared sheet or in an oven-safe skillet.
- In a small bowl, whisk maple syrup, smoked paprika, cayenne, and oil. Pour over the vegetables and toss to coat evenly. Season with salt.
- Roast for 30 minutes, stirring halfway through. If needed, roast 10–15 minutes more until caramelized and tender.
- Serve hot, garnished with toasted pumpkin seeds.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 5 days. Keep toasted seeds separate if possible.
- Reheating: Reheat at 375°F (190°C) for 10–12 minutes to re-crisp, or warm in a skillet over medium heat.
Recipe Pro-Tips
- Cut veggies evenly: Similar-sized pieces roast more consistently.
- Avoid crowding: Single-layer roasting yields better caramelization.
- Dry sprouts: Pat dry to prevent steaming and sogginess.
- Use cast iron: For deeper browning, roast in a large cast-iron skillet or use a rimmed parchment-lined sheet.
- Adjust spice: Increase or reduce cayenne to taste.
How to Toast Pumpkin Seeds
To toast in the oven: preheat to 300°F (150°C), spread seeds in a single layer and roast 8–10 minutes until fragrant and lightly golden. To toast on the stovetop: warm a skillet over medium heat and toast seeds for about 8 minutes, stirring occasionally.
Nutrition
Carbohydrates: 26 g |
Protein: 6 g |
Fat: 10 g |
Sodium: 690 mg |
Fiber: 8 g