Crispy Canadian Maple Glazed Carrots and Brussels Sprouts
Crispy Maple Glazed Carrots and Brussels Sprouts – Alright with Me are the perfect side dish for any meal. These vibrant vegetables come together beautifully, bringing a delightful sweetness and an irresistible crispy texture. Imagine the deep, caramelised notes from the maple syrup paired with the earthy flavours of the Brussels sprouts and the natural sweetness of the carrots. Whether you’re hosting a dinner party or simply looking to elevate your weeknight meals, this dish will surely steal the spotlight.
What Goes into These Crispy Maple Glazed Carrots and Brussels Sprouts
To make this delicious dish, gather the following ingredients:
- 4 cups Brussels sprouts, halved
- 3 large carrots, cut into batons
- 2 tbsp melted coconut oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tbsp maple syrup
Step-by-Step Crispy Maple Glazed Carrots and Brussels Sprouts Recipe
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the halved Brussels sprouts and carrot batons with 1 tablespoon of melted coconut oil, ensuring they are well-coated.
- Add smoked paprika, garlic powder, ground coriander, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly mixed.
- Spread the seasoned vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and crispy at the edges.
- Drizzle maple syrup over the roasted veggies, then return them to the oven for an additional 5 minutes to allow for caramelisation.
Serving Crispy Maple Glazed Carrots and Brussels Sprouts Like a Pro
When it comes to serving, these crispy maple glazed carrots and Brussels sprouts look fantastic on a platter. They can be served warm or at room temperature. For an elegant touch, sprinkle some toasted nuts or seeds on top for added crunch. These veggies pair wonderfully with grilled chicken, roasted fish, or as part of a hearty vegetarian dish. Don’t forget to drizzle a little extra maple syrup for that beautiful gloss!
Helpful Tricks for Crispy Maple Glazed Carrots and Brussels Sprouts
- Ensure Even Cooking: Cut the carrots and Brussels sprouts into similar sizes for even cooking.
- Don’t Overcrowd the Sheet: Spread the veggies out in a single layer on the baking sheet to help them get that lovely crispy texture.
- For Extra Flavor: Try adding a splash of balsamic vinegar before roasting for a tangy twist.
Crispy Maple Glazed Carrots and Brussels Sprouts FAQs
What if I don’t have coconut oil?
You can substitute with olive oil or vegetable oil, although you may miss out on the subtle coconut flavour.
Can I use frozen vegetables instead of fresh?
While fresh vegetables provide the best texture and flavour, you can use frozen Brussels sprouts. Just ensure to thaw and dry them well before roasting.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for a few minutes to regain some of that crispiness.
Give these Crispy Maple Glazed Carrots and Brussels Sprouts – Alright with Me a try, and enjoy a dish that’s bursting with flavour and a delightful crunch. You’ll find it hard to resist going back for seconds!
Crispy Maple Glazed Carrots and Brussels Sprouts
Ingredients
Vegetables
- 4 cups Brussels sprouts, halved
- 3 large carrots, cut into batons Cut into similar sizes for even cooking
Seasoning
- 2 tbsp melted coconut oil Can be substituted with olive or vegetable oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1/3 tsp salt
- 1/3 tsp black pepper
Finishing Touch
- 1 tbsp maple syrup For drizzling before serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the halved Brussels sprouts and carrot batons with 1 tablespoon of melted coconut oil, ensuring they are well-coated.
- Add smoked paprika, garlic powder, ground coriander, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly mixed.
Roasting
- Spread the seasoned vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and crispy at the edges.
- Drizzle maple syrup over the roasted veggies, then return them to the oven for an additional 5 minutes to allow for caramelisation.
