Crispy Maple Glazed Carrots and Brussels Sprouts
A vibrant side dish featuring roasted Brussels sprouts and carrots drizzled with maple syrup for a delightful sweetness and crispy texture.
Servings: 4 servings
Calories: 180kcal
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.
Notes
Serve warm or at room temperature. For an elegant touch, sprinkle some toasted nuts or seeds on top for added crunch. Pairs wonderfully with grilled chicken, roasted fish, or hearty vegetarian dishes. Drizzle extra maple syrup for added gloss.