Paleo Maple Glazed Carrots and Brussels Sprouts

Name: Paleo Maple Glazed Carrots and Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 1 lb (about 450 g) carrots, scrubbed and cut into sticks or thick rounds; 1 lb (about 450 g) Brussels sprouts, trimmed and halved (larger sprouts quartered); 2 tablespoons extra-virgin olive oil; 2 tablespoons pure maple syrup (Grade A preferred); 1/2 teaspoon fine sea salt (adjust to taste); 1/4 teaspoon freshly ground black pepper

There’s a moment in the oven where the kitchen fills with a warm, caramel-sweet perfume — maple syrup meeting hot caramelized edges, bright green Brussels sprouts releasing a whisper of nuttiness, and carrots turning tender with a honeyed sheen. Each bite offers contrast: a delicate crunch from the outer leaves, a buttery interior, and a sticky-sweet glaze that sings of fall and cozy family dinners. This Paleo Maple Glazed Carrots and Brussels Sprouts recipe is comfort food polished with a wholesome twist — simple ingredients, bold flavor, and textures that make you reach for one more forkful.

Make this when you want a side that feels special without fuss: holiday tables, Sunday roasts, quick weeknight dinners, or as a fragrant component for a meal prep bowl. If you love the glossy roast of herbs-and-sugar vegetables, you might also enjoy the take on glazed roots in our honey-glazed carrots & green beans for another family-friendly option.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4 (as a side)
Difficulty Level: Easy — great for beginners and busy home cooks

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximations based on standard food composition data (USDA FoodData Central) and general nutrition guidance from reputable sources such as the USDA and Mayo Clinic.

Calories: ~180 kcal
Protein: ~4.9 g
Total Carbohydrates: ~27.6 g
- Dietary Fiber: ~7.4 g
- Sugars: ~14.5 g
Total Fat: ~7.4 g
- Saturated Fat: ~1.0 g
Sodium: ~290 mg

Notes: These values are estimated from ingredient totals: carrots, Brussels sprouts, olive oil, and maple syrup. Fiber and vitamin content (especially vitamin A from carrots and vitamin C from Brussels sprouts) make this a nutrient-dense side. For personalized dietary advice, consult a registered dietitian or resources from the Mayo Clinic and USDA.

Why You’ll Love It
This recipe blends several irresistible qualities:

Flavor & Aroma: Maple syrup provides a warm, caramelly sweetness that enhances the natural sugars in roasted carrots and Brussels sprouts, while a touch of olive oil brings mouthfeel and glossy caramelization.
Texture: Tender interior meets lightly crisped exterior and charred edges — that contrast is deeply satisfying.
Ease & Versatility: Minimal hands-on time and a single baking sheet mean you can pop this into the oven and focus on the main course or your guests.
Seasonal Appeal: The maple notes and roasted vegetables are perfect for autumn and winter gatherings, yet bright enough for spring meals.

Cooking Directions

Ingredients

1 lb (about 450 g) carrots, scrubbed and cut into sticks or thick rounds
1 lb (about 450 g) Brussels sprouts, trimmed and halved (larger sprouts quartered)
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup (Grade A preferred)
1/2 teaspoon fine sea salt (adjust to taste)
1/4 teaspoon freshly ground black pepper

Optional ingredients and substitutions

1 tablespoon Dijon mustard (adds tang; omit for plain sweetness)
1 tablespoon apple cider vinegar or lemon juice (for brightness)
1/4 teaspoon smoked paprika or ground cumin (for smoky warmth)
2 tablespoons toasted pecans or walnuts (add just before serving for crunch)
Fresh parsley or thyme, chopped, for garnish
Swap olive oil for avocado oil (similar smoke point) or ghee (not paleo if strictly avoiding dairy)
For a lower-sugar version, reduce maple to 1 tablespoon and add 1 tablespoon Dijon to maintain glaze balance

Step-by-step instructions

Preheat the oven to 400°F (200°C).
Wash and trim the carrots and Brussels sprouts.
In a large bowl, toss the carrots and Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated. (Optional: whisk maple syrup with Dijon and apple cider vinegar first for a tangy glaze.)
Spread the mixture on a baking sheet in a single layer.
Roast in the oven for 25–30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
Remove from the oven and serve warm.

Practical tips

Don’t overcrowd the pan: give vegetables space so they brown instead of steam. Use two baking sheets if needed.
Cut vegetables uniformly so they cook at the same rate.
Stirring halfway encourages even caramelization; if you want extra crisp, broil for 1–2 minutes at the end, watching closely.
Check doneness by piercing a carrot with a fork — it should be tender without collapsing.
For deeper flavor, roast Brussels sprouts cut-side down for the first 10–15 minutes.

(For a complementary roast technique and extra ideas on Brussels sprouts, see this straightforward guide on roasted Brussels sprouts.)

Best Pairings

Serve alongside roasted chicken, turkey, or pork for a classic autumn plate.
Pair with quinoa, wild rice, or mashed cauliflower for a Paleo-friendly grain-free bowl.
Add toasted nuts and a squeeze of lemon for a bright, crunchy finish to serve as a warm salad.
For a cozy brunch, serve with eggs and crusty Paleo bread, or enjoy as a savory side with coffee or tea.
Presentation tip: pile vegetables in the center of the plate, drizzle any remaining glaze from the tray, and scatter chopped toasted pecans and parsley for color and texture.

Shelf Life & Storage

Room temperature: Not recommended beyond 2 hours (per food safety guidelines).
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to revive crispness, or reheat gently on the stovetop.
Freezer: You can freeze roasted vegetables, but texture will change. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to regain caramelization.

Chef’s Advice

Choose firm, fresh Brussels sprouts (tight leaves) and bright-orange carrots for the best flavor and texture.
For maximum caramelization, dry vegetables thoroughly after washing — moisture inhibits browning.
Use real pure maple syrup (not imitation) for depth of flavor; Grade A amber or dark offers robust maple notes.
If you prefer a glossy glaze with more body, whisk in a teaspoon of Dijon mustard to help the maple cling to the veggies.
Flavor layering: add a pinch of flaky sea salt just before serving to amplify sweetness and texture.

Fun Flavor Ideas

Maple-Balsamic Twist: Replace half the maple syrup with 1 tablespoon balsamic vinegar for tang and deeper caramelization.
Citrus & Herb: Add 1 tablespoon fresh orange juice and 1 teaspoon orange zest before roasting, and garnish with chopped thyme and parsley after roasting.
Spicy-Sweet: Stir in 1/4 teaspoon red pepper flakes or a drizzle of sriracha into the olive oil-maple mix for heat.
Nutty Crunch (not Paleo if using some processed nuts): Toss with 2 tablespoons toasted chopped pecans and 1 teaspoon apple cider vinegar at the end for crunch and brightness.
Vegan / Whole30 Friendly: This recipe as written is Paleo-friendly; for Whole30, ensure maple is compliant with your program rules (typically allowed as a sweetener replacement).

All Your Questions Answered
Q: Can I make this ahead of time?
A: Yes — roast the vegetables, cool completely, refrigerate up to 3 days, then reheat in a 350°F oven until warmed through. Add any toasted nuts or fresh herbs just before serving.

Q: How do I avoid soggy Brussels sprouts?
A: Cut larger sprouts to similar sizes, pat dry after washing, and roast on a single layer with space between pieces. High heat and cut-side-down roasting help crisping.

Q: Can I swap maple syrup for honey?
A: Yes — honey is a fine substitute (similar sweetness), but it will slightly change flavor. For strict Paleo followers, maple is typically preferred.

Q: My carrots are done before Brussels sprouts — what now?
A: Start roasting thicker carrots a few minutes earlier, or cut carrots thinner if you want them to cook faster. Alternatively, remove the carrots once tender and continue roasting sprouts.

Q: Is this recipe low-carb?
A: It’s moderate in carbohydrates because of the natural sugars in carrots and maple syrup. Reduce maple syrup to 1 tablespoon or omit to lower sugar and carbs.

Conclusion

This Paleo Maple Glazed Carrots and Brussels Sprouts dish is a dependable crowd-pleaser — sweet, caramelized, and bright with texture. It’s simple enough for weeknights and elegant enough for celebrations. Try it, adapt it, and share your version with friends and family. For additional inspiration on similar maple-roasted blends, check out Maple Roasted Brussels Sprouts and Carrots – Delicious Little Bites and a tangy variation at Maple Dijon Roasted Carrots and Brussel Sprouts | Simply Sissom. Happy roasting — and don’t forget to tell us how yours turned out!