Maple Balsamic Roasted Brussels Sprouts and Carrots
User Reviews
5
Maple Balsamic Roasted Brussels Sprouts and Carrots
Description
This recipe starts with trimming just the very end of Brussels sprouts to prevent disintegration while preserving most of the sprout. Carrots are cut into consistent bite-sized pieces to ensure even roasting. After tossing with olive oil, the vegetables roast at 400°F for 15 minutes before being drizzled with a maple-balsamic and ginger glaze and returned to roast until caramelized.
The roasting process creates crisp edges on the vegetables while maintaining tender interiors. The maple syrup adds natural sweetness balanced by the vinegar’s acidity and the fresh bite of grated ginger. This combination results in a complex but approachable flavor profile with complementary textures.
These roasted vegetables can be served alongside a variety of main dishes or as part of a warm vegetable medley. Garnishing with sliced scallions and chopped parsley adds a fresh herbal note and visual contrast.
To achieve the best roasting results, avoid overcrowding the pan to prevent steaming. Check seasoning halfway through cooking and adjust salt or acidity as needed. Trimming only the thinnest tough part of the Brussels sprout stem reduces the chance of overcooked loose leaves. These tips help ensure the vegetables develop optimal caramelization and texture.
Ingredients
- 1 lb. Brussels sprouts
- 5 carrot multicolor if available, peeled, medium
- 3 tablespoons olive oil
- 4 thyme optional, sprigs
- 3 tablespoons maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons ginger grated, fresh
- ½ teaspoon black pepper ground
- 1 teaspoon salt or to taste
Optional garnishes:
- scallions thinly sliced
- parsley chopped, fresh
Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Trim the butt end of the Brussels sprouts and cut them in half lengthwise. Make sure not to cut more than just shaving off the most calloused-looking part of the butt end of the Brussels sprouts so that they don’t fully fall apart when tossed.
- Either roll-cut the carrots or quarter them and slice them into 2-inch (5 cm) long sections, aiming for even thickness to ensure they roast uniformly.
- In a large mixing bowl, toss the Brussels sprouts and carrots with olive oil until well-coated. Spread the vegetables evenly on the prepared baking pan. If using thyme, place the sprigs among the vegetables.
- Roast for 15 minutes at 400°F (200°C).
- While the vegetables roast, in a small bowl, whisk together the maple syrup, balsamic vinegar, and grated ginger.
- After the vegetables have baked for 15 minutes, remove them from the oven and drizzle the maple balsamic over the partially roasted vegetables.
- Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the Brussels sprouts are golden and the carrots are tender.
- Once out of the oven, sprinkle with black pepper and salt. Transfer the vegetables to a serving dish. Garnish with sliced scallions or fresh parsley, if desired.
Notes
- Trim only the very thin tough end of the Brussels sprouts to avoid the sprouts unraveling during roasting.
- Spread vegetables in a single layer on the baking sheet; do not overcrowd to promote caramelization.
- Taste and adjust seasoning halfway through roasting, adding salt or vinegar if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 445mg | 19% |
| Potassium | 500mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 9095IU | 182% |
| Vitamin C | 68mg | 76% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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