why make this recipe
This dish gives sweet and savory flavors with little work. It is paleo friendly, full of color, and fits many meals. Roast the vegetables to get a nice caramel glaze. It pairs well with simple proteins or grains. For other cozy side ideas, check this creamy and comfort page.
introduction
Paleo Maple Glazed Carrots and Brussels Sprouts is an easy roasted side. You need a few ingredients and one baking sheet. The maple syrup makes the vegetables sweet and caramelized. This recipe works for dinners, holidays, or meal prep.
how to make Paleo Maple Glazed Carrots and Brussels Sprouts
Follow these steps to cook the dish. Work in a single layer so the vegetables roast, not steam.
Ingredients :
2 cups Brussels sprouts, halved, 2 cups carrots, sliced, 3 tablespoons olive oil, 2 tablespoons maple syrup, Salt and pepper to taste, Optional: chopped fresh parsley for garnish
Directions :
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts and carrots.
- Drizzle with olive oil and maple syrup, then season with salt and pepper. Toss until well coated.
- Spread the mixture onto a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and garnish with chopped parsley, if desired. Serve warm.
how to serve Paleo Maple Glazed Carrots and Brussels Sprouts
Serve warm right from the oven. They go well with roasted chicken, grilled fish, or a simple grain bowl. You can also pair them with a pasta dish like creamy sun-dried tomato pasta for a fuller meal. Add fresh parsley for color.
how to store Paleo Maple Glazed Carrots and Brussels Sprouts
Let the vegetables cool to room temperature. Place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to keep them slightly crisp. You can also reheat gently on the stove.
tips to make Paleo Maple Glazed Carrots and Brussels Sprouts
- Cut vegetables to similar sizes so they cook evenly.
- Use a hot oven and a single layer on the sheet for good caramelization.
- Stir once halfway to brown all sides.
- If you want extra crisp, broil for 1–2 minutes at the end, watching closely.
- For more recipe tips, you can read about Chloe Sanders‘s simple kitchen tips.
variation (if any)
- Add a pinch of smoked paprika or ground cumin for warm spice.
- Toss with a splash of balsamic vinegar after roasting for tang.
- Swap olive oil for avocado oil for a higher smoke point.
- Add parsnips or sweet potatoes for more root vegetable variety.
FAQs
Q: Can I use frozen Brussels sprouts or carrots?
A: Fresh gives the best texture. If you use frozen, thaw and pat dry so they roast instead of steam.
Q: Is this recipe vegan?
A: Yes. The recipe uses maple syrup and olive oil, so it is vegan and paleo friendly.
Q: Can I make this ahead for a party?
A: Yes. Roast the vegetables, cool, and store. Reheat before serving. You can also roast early and warm them in the oven just before guests arrive.
Q: Can I double the recipe?
A: Yes. Use two baking sheets and roast in the oven at the same temperature. Rotate sheets halfway through for even cooking.
Conclusion
If you want more ideas for roasted brussels sprouts and carrots, try this Maple Roasted Brussels Sprouts and Carrots – Delicious Little Bites for a similar take. For a crisp maple glaze focus, see Crispy Brussels Sprouts with Maple Glaze • Heal Me Delicious. For a version with additional root vegetables and herbs, check Roasted Brussels Sprouts, Carrots and Parsnips – Flavor the Moments.
Paleo Maple Glazed Carrots and Brussels Sprouts
Ingredients
- 2 cups Brussels sprouts, halved Fresh Brussels sprouts are preferred for best texture.
- 2 cups carrots, sliced Slice carrots into even pieces for uniform cooking.
- 3 tablespoons olive oil Can be swapped with avocado oil for a higher smoke point.
- 2 tablespoons maple syrup Adds sweetness and caramelization.
- to taste Salt and pepper Season according to preference.
- optional chopped fresh parsley Use for garnish and added color.
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts and carrots.
- Drizzle with olive oil and maple syrup, then season with salt and pepper. Toss until well coated.
- Spread the mixture onto a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and garnish with chopped parsley, if desired. Serve warm.
