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Call me a gosh darned freak (and please don't tell my wife), but I would straight-up get married to Brussels sprouts if they let me. This maple balsamic roasted Brussels sprouts and carrots recipe, which has been tested and approved by over 500 recipe testers from around the world, is going to complete your holiday meal. I don't care if it's Thanksgiving, Christmas, Easter, or my own birthday party-these bad boys are getting served, and people will love them for real!
Recipe tips tailored to what matters most to you:
This whole thing is naturally gluten-free. Nothing to change.
If you are lazy AF, use baby carrots and skip the cutting entirely. The 15 minute first roast is also your window to whisk the glaze together.
The multicolored carrots are just for looks. Boring ol' orange ones taste identical and cost wayyy less, and a cheap supermarket balsamic works fine here.
Cut the maple syrup back and let the balsamic carry it. Roasting already caramelizes the natural sugars in the sprouts, so you need less than you think.
Nothing here needs a specialty shop. The fresh ginger is optional if it's a hassle, and broccoli swaps in for the Brussels sprouts and is still super great.
Slice the thinnest little gross calloused part of the butt end off. If you chop off more than a few millimeters, you will likely cause the sprouts to unravel.
Give your veggies enough space on a large baking sheet. Overcrowding can lead to steaming instead of roasting, which means you'll miss out on crispy edges.
Like wine, every balsamic vinegar is a little different. If the veggies need a bit more seasoning or acidity, add a sprinkle of salt or a dash of vinegar.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
You can suck at cooking and still pull these off perfectly. And if you love candied yams, vegan green bean casserole, and dairy-free mashed potatoes, who knows? This side might just make them all seem basic AF in comparison.
Whip this up for your holiday meal, and prepare yourself for some sincere applause and a zillion requests for the recipe.
Truly delicious! And pretty easy! The only dish at my omni Thanksgiving that was completely devoured. They've already been requested for next year. Thank you!
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰 Why You'll Adore These Roasted Brussels Sprouts and Carrots
- 🥕 Ingredients in this Roasted Brussels Sprouts and Carrots recipe
- 🤯Variations
- 📖 How to Make This Roasted Brussels Sprouts and Carrots Recipe
- 💡 A Veggie Holiday Menu That Goes Great with This Side
- 👉Top tips
- 🤷♀️ Recipe FAQs
- ✌️You'll love these holiday veggie sides too:
- Maple Balsamic Roasted Brussels Sprouts and Carrots
🥰 Why You'll Adore These Roasted Brussels Sprouts and Carrots
Tested and Approved Worldwide: Like all my vegan recipes, this easy side dish has been perfected with feedback from a team of testers from all over the world, so you can count on it turning out perfectly in your kitchen too!
⏱️ Quick & Easy: You'll only need a bowl and a baking pan, and it's ready in about 30 minutes! This recipe delivers bold flavors without hours in the kitchen.
🛒 Basic Ingredients: You need less than 10 basic pantry items-all of which can be found at even the most ordinary grocery store!
✊ Vegan AF & GF: Like all of my vegan Thanksgiving recipes, this side dish isn't made with a single animal-based ingredient, including butter. Plus, if you need gluten-free vegan recipes to share with some of your guests, this one is a true winner that they will freak out about!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥕 Ingredients in this Roasted Brussels Sprouts and Carrots recipe
Brussels Sprouts
Brussels sprouts are loaded to the gills with fiber, vitamins C and K, and folate. Roasting them at high heat caramelizes their natural sugars, balancing out their slight bitterness and making them tender and crisp.
You can also swap them out for broccoli in this recipe, and it's still super great.
Carrots
This recipe can be made with the regular orange carrots you have on hand. If you have some leftover, you can think about making my roasted carrot lentil soup to accompany your holiday dinner. Or turn them into some super-yummy Indian carrot pickle or vegan carrot cake.
Anyway, other than boring ol' orange ones, you can for sure make this recipe with multicolored carrots, which, face it, look way cooler and more impressive as part of your Thanksgiving spread.
Balsamic Vinegar
Balsamic vinegar provides acidity and sorta-fruity tasting depth. Its tangy complexity cuts through the richness, bringing out awesome flavors from the veggies. For substitutions, use sherry vinegar mixed with a touch of molasses.
Ginger
Ginger is optional but strongly advised for this recipe. You will notice in the ingredients section that I have listed the amount in teaspoons of grated ginger, rather than "inches," which I always find to be inaccurate and confusing for people.
If you LOVE ginger, go heavy with it here, and then make some of my vegan gingerbread cake for dessert, with some bandrek tea to chase it down. You will be into that since you are a ginger-obsessed weirdo, and I love ya.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Brussels Sprouts and Carrots with Baharat, and Rosewater
Toss the veggies with crushed pistachios, a dash of baharat (a warm Lebanese spice blend), and a touch of rosewater for subtle floral notes. This is the perfect side dish to serve with cranberry ezme, Turkish green beans, and either mutabal or vegan labneh on the side.
Harissa Roasted Carrots
Simply add brussels sprouts to this bangin' recipe for harissa carrots (made with either storebought or homemade harissa sauce) and you are good to go!
Curry Carrots and Brussels Sprouts
Add a spoonful of nam prik pao (Thai chili jam) and a dash of either red curry paste, tom yum paste, green curry paste, or bumbu Bali into the glaze. Finish with a sprinkle of fresh Thai basil and lime juice.
📖 How to Make This Roasted Brussels Sprouts and Carrots Recipe
Nail this glorious autumnal side on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Your Fave Actor: Brussels Crow:
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Trim only the very most external part of the Brussels sprouts' butt end and slice them in half lengthwise.
Don't hack off a whole lot. Leave enough of the base intact to keep them from crumbling apart.
Depending on the size of the Brussels sprouts, you may want to quarter them. Like if they are friggin' massive. Use your judgment here.
Step Two
Formula 1 Race Carrot:
Either roll-cut the carrots or quarter them lengthwise, then slice into 2-inch (5 cm) pieces. Aim for uniform thickness so they roast evenly.
If you are lazy AF, you can use baby carrots without even having to cut them. But my preference is to make this with multicolored carrots because they look super pretty.
Step Three
You're a Real Tosser:
Toss the Brussels sprouts and carrots in a large bowl with the olive oil until they're well-coated. Spread the veggies on the prepared baking pan, and tuck in any thyme sprigs if you're using them.
No need to be fussy. You don't have to place the cut side down or anything too finicky here.
Step Four
First Roast:
Place the pan in your preheated oven and roast for 15 minutes at 400°F (200°C).
Step Five
Balsamic Glazed and Confused:
While the veggies roast, whisk together the maple syrup, balsamic vinegar, and grated ginger in a small bowl.
Step Six
The Rizzler of Drizz:
After roasting for 15 minutes, pull the veggies out of the oven and drizzle them with the maple balsamic glaze.
Once glazed, use a metal spatula to toss the veggies about a little, both to get the glaze better distributed and to prevent uneven roasting.
Step Seven
Second Roast:
Return the pan to the oven and roast for another 20-25 minutes at 400°F (200°C), until the Brussels sprouts are golden brown and the carrots are tender.
Once out of the oven, sprinkle the veggies with black pepper and salt, then transfer to a serving dish. Garnish with sliced scallions, fresh parsley, and perhaps over a bed of roasted garlic parsnip purée
💡 A Veggie Holiday Menu That Goes Great with This Side
Don't let these maple balsamic roasted Brussels sprouts and carrots cry themselves to sleep, all alone in a dank crawlspace where they have no company except for spiders…
For a lovely autumnal meal, serve these colorful veggies alongside a plate of vegan shepherd's pie, roasted tofu turkey, or maple mustard glazed vegan ham. Vegan stuffing on the side? Why not rock out with either some vegan truffle mac and cheese, or some vegan butternut squash mac and cheese, because they seriously are the stuff of legends.
Of course, the typical special occasion sides like bourbon cranberry sauce, vegan sweet potato casserole, and either onion gravy, mushroom bourguignon or simply smooth brown vegan gravy are essential!
It's too easy for a vegan holiday meal to be crazy-carb-heavy, so consider a nice fresh butternut squash salad as part of your din din to keep things in balance.
👉Top tips
- Stop, Chop and Roll: Make sure to cut your Brussels sprouts and carrots into as uniform sizes as your knife skills allow. Larger sprouts might need to be quartered, and if there are some seriously smaller sprouts, you might need to just keep those whole. This ensures even cooking and prevents some pieces from becoming well-done while others remain undercooked.
- Don't Be a Butthead: Really just slice the thinnest little gross calloused part of the butt end of the Brussels sprouts off. If you chop off more than a few millimeters, you will likely cause the Brussels sprouts to unravel on you quite a bit, leading to overcooked stray outer leaves.
- Patience is Key: When roasting, give your veggies enough space on a large baking sheet. Overcrowding can lead to steaming instead of roasting, which means you'll miss out on that desirable caramelization and crispy edges. Aim for a single layer for best results. This is especially important to keep in mind if you are multiplying the recipe, where you'll want to use more than one baking pan.
- Taste Test Time: Give your veggies a taste midway through cooking. Like wine, every balsamic vinegar is a little different. If the veggies need a bit more seasoning or acidity, add a sprinkle of salt or a dash of vinegar. A little adjustment during the cooking process can step up the final taste pretty dramatically.
🤷♀️ Recipe FAQs
You can pair Brussels sprouts and carrots with other roasted veggies like sweet potatoes, parsnips, or even beets for a colorful and nutritious side dish.
I think these go pretty amazingly alongside a hot bowl of Kalabasa - a mild kabocha squash and spinach curry from the Philippines. Be adventurous; this side isn't just great with vegan Christmas recipes.
Fresh vegetables are recommended for the best texture and flavor, but if you use frozen, be sure to thaw and drain them well to avoid excess moisture. They will probably need a little less roasting time than the fresh veggies, so keep an eye on them as they roast.
The correct spelling is Brussels sprouts, with an "s" on the end. The vegetable is named after Brussels, the capital of Belgium, where it was first widely cultivated in the 16th century. The "B" in Brussels should also be capitalized, much like French fries and German chocolate cake.
❄️ Refrigeration: Allow the roasted Brussels sprouts and carrots to cool to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 4 days. This will help keep them fresh and flavorful.
🥶 Freezing: I really don't think this recipe freezes that well, and wouldn't recommend it. That being said, I had some recipe testers do it, and they were happy with the way the veggies were after being thawed and reheated. I mean, this is such an easy vegetable recipe-why not just make it fresh again next time you want to do meal prep?
🔥 Stovetop Reheating: To reheat on the stovetop, add the Brussels sprouts and carrots to a skillet over medium heat. Stir occasionally and cook for about 5-7 minutes until heated through. A splash of vegetable broth can help keep them moist.
🥵 Oven Reheating: Place the veggies in a pan and cover them with aluminum foil. Reheat in an oven at 400°F (200°C) for 8 minutes. Then remove the foil and let them bake for another 4-5 minutes uncovered.
⚡️ Microwave Reheating: For microwave reheating, place the vegetables in a microwave-safe dish. Heat on high for 2-3 minutes, stirring halfway through. Make sure they are heated evenly and to your liking.
✌️You'll love these holiday veggie sides too:
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Maple Balsamic Roasted Brussels Sprouts and Carrots
Equipment
Ingredients
- 1 lb. Brussels sprouts
- 5 medium carrots multicolor if available, peeled
- 3 tablespoons olive oil
- 4 thyme sprigs optional
- 3 tablespoons maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground black pepper
- 1 teaspoon salt or to taste
Optional garnishes:
- thinly sliced scallions
- chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Trim the butt end of the Brussels sprouts and cut them in half lengthwise. Make sure not to cut more than just shaving off the most calloused-looking part of the butt end of the Brussels sprouts so that they don't fully fall apart when tossed.
- Either roll-cut the carrots or quarter them and slice them into 2-inch (5 cm) long sections, aiming for even thickness to ensure they roast uniformly.
- In a large mixing bowl, toss the Brussels sprouts and carrots with olive oil until well-coated. Spread the vegetables evenly on the prepared baking pan. If using thyme, place the sprigs among the vegetables.
- Roast for 15 minutes at 400°F (200°C).
- While the vegetables roast, in a small bowl, whisk together the maple syrup, balsamic vinegar, and grated ginger.
- After the vegetables have baked for 15 minutes, remove them from the oven and drizzle the maple balsamic over the partially roasted vegetables.
- Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the Brussels sprouts are golden and the carrots are tender.
- Once out of the oven, sprinkle with black pepper and salt. Transfer the vegetables to a serving dish. Garnish with sliced scallions or fresh parsley, if desired.
Notes
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Sara says
Truly delicious! And pretty easy! The only dish at my omni Thanksgiving that was completely devoured. They've already been requested for next year. Thank you!
Deborah Shields says
This sounds wonderful! I'm going to make it a full meal by adding tempeh cubes or chickpeas, cauliflower, and other veggies. Thank you!
Meg says
Fabulous flavours. I’m a sprout convert with this recipe. Thank you Chef Adam
Colleen S. says
I’m no longer intimidated to make brussels sprouts. These were super easy to make, and the flavor was amazing. That hint of maple syrup gave the veg such a nice boost. I had left leftovers and made tacos with them the next day.
Kimbi Walton says
Pretty wonderful. We added them to our salad for an extra pop of flavor!
Paige Davis says
Followed the directions exactly and ended up with some of the best Brussels sprouts I’ve ever had. Great recipe! Flavors were so lovely.
Mary says
Fantastic recipe - it couldn't have made my family happier! I love Chef Sobel's creativity in the kitchen - the flavors in this dish and the details in the instructions make it a winner.
Adam Sobel says
Aww. Thanks Mary. So glad to hear you and your family loved this one.
kdh says
Turned out great and easy to make!