If you’re looking for an easy side dish to make for gatherings or a nice dinner, then you’re going to love this Maple Roasted Brussels Sprouts & Carrots recipe. Easy, vegan, and gluten-free, too.

Contents hide
1 Recipe Highlights
2 Nutrition Highlights
3 Recipe Steps
4 More Vegetable Dishes You Might Like
5 Maple Roasted Brussels Sprouts & Carrots
roasted vegetables in a white bowl with a gold fork and spoon

When people tell me they don’t like to eat vegetables, my go-to suggestion is that they try roasting them. Roasting vegetables at a high heat helps caramelize the natural sugars found in most veggies. And, those natural sugars help cover any bitterness in the veggies and gives them great flavor.

Most vegetables can be roasted between 400-450°F. I also suggest using a heat-safe oil to help the veggies brown, which gives them even more flavor. Some of my favorite heat-safe oils include coconut oil and avocado oil (see my complete list of the safest cooking oils).

Recipe Highlights

Today’s recipe is for Maple Roasted Brussels Sprouts & Carrots. This is a super easy and delicious recipe that you can serve casually during the week or for a holiday gathering.

roasted vegetables on a sheet pan

Nutrition Highlights

  • Brussels sprouts are in season in the winter and spring, as they like cool weather. I just got a bunch of them delivered in my CSA box. These vegetables are part of the cruciferous family which is being studied for its role in fighting cancer.
  • Brussels sprouts pair nicely with carrots, especially since carrots are high in natural sugars. Carrots are also a very healthy food.

Recipe Steps

Step One

The first step of this roasted vegetable recipe is to wash and chop the veggies. I also recommend patting the vegetables dry before you chop them. This will help the oil stick to the vegetables.

carrots and brussels sprouts in a white colander

Step Two

The next step is to chop the veggies so they are fairly uniform in size. The carrots can be chopped into 1-inch slices and the sprouts can be cut in half.

chopped carrots and sprouts

Step Three

After you’ve stirred in the coconut oil, maple syrup, and salt and pepper, then you just need to pour the mixture onto a baking sheet.

veggies ready to be roasted on a baking sheet

After the veggies have roasted for 35 minutes, they will be browned, crispy, and sooooo delicious! Serve them warm.

bowl of cooked root vegetables

More Vegetable Dishes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of roasted veg

Maple Roasted Brussels Sprouts & Carrots

★★★★★

5 from 1 reviews
Print Recipe

Description

If you’re looking for an easy side dish to make for gatherings or a nice dinner, then you’re going to love this Maple Roasted Brussels Sprouts & Carrots recipe. Easy, vegan, and gluten-free, too.

Ingredients

Scale
  • 1 pound fresh Brussels sprouts, washed and cut in half*
  • 1/2 pound carrots (about 4 large carrots), washed and cut into 1-inch slices*
  • 2 tablespoons coconut oil, warmed
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the Brussels sprouts and carrots. Add the coconut oil, maple syrup, salt, and pepper, and stir to combine.
  3. Pour the vegetables onto the baking sheet and use a spatula to spread them into a single layer.
  4. Bake for 35 minutes, or until the Brussels sprouts have started to brown.
  5. Serve warm.

Notes

  • *Pat the vegetables dry after you have washed them and before adding them to the mixing bowl. This will help the oil stick to the vegetables.
  • Category: Side dish
  • Method: Oven
  • Cuisine: Healthy

Keywords: roasted sprouts, roasting vegetables in coconut oil, vegan roasted vegetables

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