Balsamic & Maple Glazed Carrots + Brussels
Balsamic & Maple Glazed Carrots + Brussels are a delightful side dish that transforms ordinary vegetables into a colorful feast for the senses. The sweet maple syrup mingles beautifully with tangy balsamic vinegar, creating a luscious glaze that perfectly coats tender roasted carrots and Brussels sprouts. This dish is ideal for festive occasions or quick weeknight dinners, bringing vibrant flavors and nutrition to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, sliced thinly
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Brussels sprouts by trimming the ends and halving them. Slice the carrots diagonally into thin rounds.
- In a bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper until combined.
- Place the vegetables on the baking sheet and pour the glaze over them. Toss gently to coat evenly.
- Spread the vegetables in a single layer and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve warm, drizzling any leftover glaze from the pan over the veggies.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 135
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, mix in garlic powder or fresh herbs like thyme before roasting. Substitute maple syrup with honey if desired or add red pepper flakes for a spicy kick. Store leftovers in an airtight container in the fridge for up to four days.