There are meals when plain vegetables are exciting enough, but you still want something easy and homemade on the table.
Well, we got this easy vegan recipe where you can cook in one pan, use simple ingredients, and come out with crisp edges, tender centers, and a glaze that tastes sweet, savory, and just a little tangy.
Introducing the roasted carrots and Brussels sprouts. This recipe turns everyday vegetables into a side dish that feels special without being fussy.
The maple and Dijon balance each other well, so the flavor is warm and rich, but not too sweet. It is a good fit for weeknights, holiday dinners, or meal prep, especially if you already like simple vegetable sides.
Jump to:
Ingredients
This roasted carrots and Brussels sprouts recipe keeps the ingredient list short, but each ingredient helps build flavor and texture.
The carrots bring natural sweetness. The Brussels sprouts add that earthy, slightly nutty bite.
Maple syrup and Dijon mustard pull everything together and give the pan that classic maple-roasted vegetables feel.
| Ingredient | Amount | Why It Works |
|---|---|---|
| Brussels sprouts, trimmed and halved | 1 pound | Roast well and get crisp on the edges |
| Carrots, peeled and sliced on the diagonal | 1 pound | Add sweetness and turn tender in the oven |
| Olive oil | 2 tablespoons | Helps the vegetables brown instead of drying out |
| Maple syrup | 1 ½ tablespoons | Adds gentle sweetness and helps with caramelization |
| Dijon mustard | 1 tablespoon | Brings sharp, tangy flavor |
| Garlic powder | 1 teaspoon | Adds savory depth without extra prep |
| Salt | ¾ teaspoon | Brings out the natural flavor |
| Black pepper | ¼ teaspoon | Adds mild warmth |
| Fresh thyme, optional | 1 teaspoon | Gives a fresh finish |
Tip: Try to cut the carrots into pieces that are close in size to the Brussels sprout halves. That small step helps everything roast at the same pace.
Instructions
Step 1: Prep the vegetables
Preheat the oven to 425°F. Line a large baking sheet with parchment paper if you want easier cleanup. Wash and dry the Brussels sprouts, trim the ends, and cut them in half. Peel the carrots and slice them on the diagonal into medium pieces.
Dry vegetables roast better than damp ones, so it helps to pat them dry before seasoning. That basic method lines up with this Oregon State Extension roasted vegetables guide, which also recommends cutting vegetables into similar-sized pieces and spreading them in a single layer.
Step 2: Make the maple Dijon mixture
In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, and thyme if using. The mixture should look glossy and smooth.
This is what gives the dish the flavor of maple Dijon roasted carrots while still letting the Brussels sprouts stand out.
Step 3: Coat the vegetables
Add the carrots and Brussels sprouts to the bowl. Toss until everything is lightly coated. You want the vegetables covered, but not swimming in sauce.
Step 4: Arrange on the pan
Spread the vegetables out on the baking sheet in one even layer. Turn the Brussels sprouts so most of the cut sides face down. That helps them brown better and gives you the best texture.
Step 5: Roast until tender and caramelized
Roast for 25 to 30 minutes, stirring once about halfway through. The carrots should be tender, and the Brussels sprouts should be browned and crisp around the edges.
If your carrots are cut thicker, they may need a few extra minutes. If they are small and thin, check them a little earlier.
Step 6: Serve warm
Taste and add a little more salt or pepper if needed. Serve the roasted carrots and Brussels sprouts warm from the pan.
Taste and Texture
This dish is sweet, savory, and a little tangy, with plenty of contrast in each bite. The carrots turn soft and lightly caramelized, while the Brussels sprouts get crispy on the outside and tender in the middle.
The glaze does not taste heavy or sticky. It just gives the vegetables enough flavor to feel finished.
If you already enjoy a good roasted Brussels sprouts recipe, this version feels familiar, but the carrots and maple Dijon glaze make it a little warmer and more rounded.
For another fast vegetable dinner with a different flavor profile, this vegan cabbage stir fry is a great one to keep in mind.
Substitutions
This is one of those vegan roasted vegetables recipes that is easy to adjust with what you have.
| Swap This | For This | Result |
|---|---|---|
| Brussels sprouts | Broccoli florets | Softer texture and a milder flavor |
| Carrots | Parsnips | Earthier taste with similar roasting time |
| Maple syrup | Honey | Works well, but no longer vegan |
| Dijon mustard | Whole grain mustard | Slightly milder with more texture |
| Olive oil | Avocado oil | Similar roasting result |
| Thyme | Rosemary | Stronger herb flavor |
If you swap in a harder vegetable, cut it smaller so it roasts in the same amount of time.
Variations
There are a few easy ways to change this easy roasted veggie recipe without making it complicated.
- Add red onion for extra sweetness and color.
- Toss in pecans or walnuts after roasting for crunch.
- Sprinkle on dried cranberries for a holiday version.
- Add chickpeas to make the tray more filling.
You can also lean harder into the maple-roasted vegetables flavor by adding a small extra drizzle of maple syrup right before serving.
If you want another cozy plant-based dinner for a different night, a bowl of vegan vegetable soup pairs nicely with simple vegetable sides like this one.
Equipements
You do not need anything fancy to make roasted carrots and Brussels sprouts.
- Large baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Parchment paper, optional
A large baking sheet matters because crowded vegetables steam more than they roast.
Storage
Let the vegetables cool before storing them. Place leftovers in an airtight container and refrigerate.
They are best eaten within 3 to 4 days. For the best texture, reheat them in the oven or air fryer so the edges crisp up again.
For safe leftover handling, follow the USDA leftovers and food safety guidelines, which say leftovers should be refrigerated within 2 hours and used within 3 to 4 days.
Top Tips
- Dry the vegetables well before seasoning them.
- Keep everything in one layer on the pan.
- Cut the carrots small enough to roast at the same time as the sprouts.
- Place the Brussels sprouts cut-side down for better browning.
- Do not use too much maple syrup, or the glaze can darken too fast.
- Roast at high heat so the vegetables caramelize instead of turning soft and pale.
If you want another hearty plant-based meal after this one, the simple vegan potato bean skillet is another easy dinner that keeps things practical.
Frequently Asked Questions
How do you roast carrots and Brussels sprouts?
To roast carrots and brussels sprouts, cut them into even pieces, toss them with oil and seasonings, and spread them in one layer on a baking sheet. Roast them at high heat, around 425°F, until the carrots are tender and the Brussels sprouts are browned on the edges.
What is the best way to roast Brussels sprouts?
The best way to roast Brussels sprouts is to trim them, cut the larger ones in half, and place them cut-side down in the pan. Give them enough space so they roast instead of steaming. High heat helps them brown well and keeps the centers tender.
How do you make maple-roasted vegetables?
To make maple roasted vegetables, toss your vegetables with oil, maple syrup, seasonings, and a little mustard if you want more depth. Roast them until they are tender and caramelized. The maple adds sweetness, while the oven brings out their natural flavor.
Are roasted carrots and Brussels sprouts healthy?
Yes, they can be a very good side dish. They are made from vegetables, use a simple roasting method, and do not need a heavy sauce. As the MyPlate vegetable guide explains, vegetables provide important nutrients like potassium, dietary fiber, folate, vitamin A, and vitamin C.
Recipe Card
Maple Dijon Roasted Carrots and Brussels Sprouts
Ingredients
- 1 lb brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and sliced on the diagonal
- 2 tablespoon olive oil
- 1 ½ tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
Instructions
- Preheat oven to 425°F and line a baking sheet if desired.
- Trim and halve the Brussels sprouts. Peel and slice the carrots.
- In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, pepper, and thyme.
- Add the vegetables and toss well to coat.
- Spread in one layer on the baking sheet, placing the Brussels sprouts cut-side down where possible.
- Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and the sprouts are browned.
- Serve warm.
Notes
- Cut the vegetables into similar sizes for even roasting.
- Reheat leftovers in the oven or air fryer for the best texture.
- For a sweeter finish, drizzle with a small extra amount of maple syrup after roasting.
Comments
No Comments