Crispy Roasted Brussels Sprouts and Honey-Glazed Carrots

This simple side of roasted Brussels sprouts and carrots is coated in a tangy-sweet glaze of balsamic vinegar and maple syrup. With just eight common ingredients, it comes together in about 35 minutes for a flavorful, everyday vegetable side.

Roasted vegetables pair well with almost any main dish, but plain salt-and-pepper roasting can feel repetitive. If you want to elevate your routine, try this easy recipe for roasted Brussels sprouts and carrots. The combination of balsamic vinegar and maple syrup caramelizes while roasting, creating a glossy, flavorful coating that highlights the natural sweetness of the carrots and the savory bite of the sprouts.

Despite its impressive flavor, this recipe uses only 8 basic ingredients and requires about 10 minutes of active prep, with a total cooking time near 35 minutes. It’s a fuss-free side you can make any night of the week.

Recipe ingredients

Ingredient notes

• Oil: Avocado oil works well for high-heat roasting, but you can substitute pure olive oil, safflower, or sunflower oil.
• Dried herbs: Dried thyme, rosemary, or marjoram are all excellent choices. Use whichever you prefer or have on hand.
• Kosher salt: This recipe uses Diamond Crystal kosher salt, which is lighter than Morton. If using Morton or table salt, reduce the amount called for to ½ teaspoon in the glaze and adjust to taste.

Step by step photos

1. Preheat the oven to 425°F (220°C).

Rinse and dry the vegetables thoroughly. Trim a small slice off the stem end of each Brussels sprout and remove any wilted outer leaves.

2. Slice each trimmed Brussels sprout into quarters lengthwise.

3. Peel the carrots and cut them into roughly 1/4-inch (6 mm) diagonal slices for even roasting.

4. Arrange the cut Brussels sprouts and carrots on a baking tray in a single layer.

5. In a small bowl whisk together the glaze: oil, balsamic vinegar, maple syrup, kosher salt, black pepper, and dried herbs until smooth and combined.

6. Pour the glaze over the vegetables on the baking tray, scraping the bowl so you get all the flavor.

7. Toss the vegetables to coat them evenly. Clean hands, tongs, or a spatula all work for this step.

8. Spread the vegetables into a single layer on the tray. For deeper browning, place the cut sides of the Brussels sprouts face-down on the pan.

9. Roast for 12 minutes, remove the tray, stir the vegetables, then spread them back out. Return to the oven and roast another 12–15 minutes, or until the carrots are tender and the vegetables are browned to your preference.

10. Remove from the oven, toss once more, and taste for seasoning. Add a little extra salt and pepper if desired, then serve warm.

Tips and tricks

• For better caramelization, place the cut sides of the Brussels sprouts face-down on the pan before roasting.
• Finish with flaky sea salt, if you have it, for a pleasant crunchy contrast.
• If you prefer darker, crispier vegetables, roast an extra 2–3 minutes after the second interval, watching carefully so they don’t burn.

Recipe FAQs

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