Description
A wholesome side dish featuring tender carrots and Brussels sprouts glazed with maple syrup, roasted to perfection for a sweet and caramelized finish.
Ingredients
Scale
- 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
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.
- 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.
Notes
For a lower-sugar version, reduce maple syrup to 1 tablespoon and add 1 tablespoon Dijon mustard to maintain glaze balance. Don’t overcrowd the pan for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14.5g
- Sodium: 290mg
- Fat: 7.4g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27.6g
- Fiber: 7.4g
- Protein: 4.9g
- Cholesterol: 0mg