Crispy Maple Glazed Carrots And Brussel Sprouts Recipe

Delight in the flavors of Crispy Maple Glazed Carrots and Brussel Sprouts Recipe for a sweet-savory side dish!

Ingredients

• 2 tbsp melted coconut oil, divided
• 4 cups brussels sprouts, halved or quartered if large
• 3 large carrots, cut into batons
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1/3 tsp salt
• 1/3 tsp black pepper
• 1 tbsp maple syrup

Instructions

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 450°F (232°C) so it’s hot and ready when the vegetables are seasoned. Line a large rimmed baking sheet with a silicone baking mat or a sheet of parchment paper — this little prep step keeps everything from sticking and makes cleanup effortless. I like to set the lined sheet on the polished countertop while I finish the veggies so it’s ready to receive them.

Step 2: Prepare and Season the Vegetables

In a large mixing bowl, toss 2 cups of halved or quartered Brussels sprouts and 3 large carrots cut into even batons with 1 tablespoon of melted coconut oil. Sprinkle the smoked paprika, garlic powder, ground coriander, salt, and black pepper over the vegetables and use tongs or a wooden spoon to massage the spices so every piece has a thin, even coating. The goal is glossy, evenly seasoned raw vegetables that smell fragrant and look ready for roasting.

Step 3: Arrange Vegetables and Roast

Spread the seasoned carrots and Brussels sprouts in a single layer on the prepared baking sheet, giving each piece a little breathing room so they can roast instead of steam. Slide the sheet into the preheated oven and roast for about 25 minutes, or until the outer leaves of the Brussels sprouts are deeply golden and slightly charred and the carrot edges have caramelized and become tender. Remove the sheet when you see attractive browning and a mix of crisp edges and soft interiors.

Step 4: Finish and Serve

When the tray comes out of the oven, immediately toss the hot roasted vegetables with the remaining 1 tablespoon of melted coconut oil and 1 tablespoon of maple syrup so the glaze melts into the caramelized surfaces, creating a slightly sticky, glossy coating. Serve hot in a smooth, round white ceramic bowl; if you like, finish with a gentle sprinkle of smoked paprika for an extra smoky hit.

Notes

• For maximum crispiness, spread the vegetables in a single layer.
• Maple syrup can be substituted with honey or agave nectar.
• Consider using two baking sheets if the first is too crowded.