Sheet Pan Maple Roasted Carrots and Sprouts

These Sheet Pan Maple Roasted Carrots and Sprouts are so easy to make and so easy to enjoy eating.

Made with fresh carrots and brussels sprouts in about a half hour, this vegan side dish is full of healthy sweet and savory flavors that are sure to impress.

What makes Maple Roasted Carrots and Sprouts so good?

Maple Roasted Carrots and Sprouts have a nice balance of sweet and savory flavors along with crisp and chewy textures.

I really like the ease of cooking healthy fresh vegetables together on one sheet pan.

Have you tried my recipe for Crispy Smashed BBQ Potatoes?

Made with red potatoes and seasoning, those savory potatoes are crisp on the outside and somewhat creamy on this inside. Both this recipe for roasted carrots and sprouts and that recipe for smashed potatoes are simple and tasty vegetable recipe that are oven baked on a sheet pan.

Take your pan roasted veggies up a notch by sprinkling a veggie seasoning blend on top. You can find a selection of vegetable seasoning blends here.

Why you will love this oven roasted veggies recipe

This recipe takes less than 10 minutes to prepare. You simply season the vegetables and then roast them on a sheet pan.

Here is what else you will like about this recipe.

• This recipe is made with simple ingredients that you may already have on hand.
• The baby carrots and brussels sprouts are fresh and healthy vegetables.
• Maple syrup adds a natural sweetness that also helps to caramelize the veggies.
• Leftovers taste great the next day as is or in a salad or chopped up in a wrap.

Ingredients you will need to make sheet pan carrots and brussels sprouts.

• Carrots. Use a simple bag of baby carrots that have been rinsed.
• Brussel Sprouts. Outer leaves removed, ends trimmed, and then sprouts sliced in half lengthwise.
• Olive Oil. For optimal flavor, use a good quality olive oil.
• Maple Syrup. Adds both flavor and helps to caramelize the vegetables. Feel free to adjust this as desired.
• Seasonings. Such as salt and pepper.

Expert Tip👉 A plant-based vegan bacon salt or bacon alternative can make this roasted veggie recipe taste even better!

How to make Sheet Pan Maple Roasted Carrots and Sprouts

Prep Time: 8 minutes .
Bake Time: 25 Minutes .
Servings : 6 .
How to Serve: Serve these sheet pan roasted vegetables as a side dish. This dish makes for a nice addition to a holiday meal or family gathering.
Notes: Use a large rimmed baking sheet to roast your veggies .

1. Prepare. Prepare your ingredients as indicated. This includes trimming and slicing your sprouts. Also, preheat your oven to 400f and prep your baking sheet for nonstick.
2. Toss. Place your vegetables into a large bowl. Pour or drizzle half of your olive oil and half of your maple syrup over the vegetables and then toss the ingredients together. Repeat this process with the remaining olive oil and maple syrup, as well as the seasoning, so that all of the vegetables are coated.
3. Transfer. Transfer the coated vegetables to your prepared baking sheet, evenly spreading them out in a single layer.
4. Roast. Roast your carrots and brussels sprouts for 25-30 minutes, carefully tossing the ingredients every 10 minutes, until the vegetables are tender and caramelized. Note that the outside of the sprouts will be slightly crisp.
5. Cool. When you take the sheet pan out of the oven, carefully toss the ingredients and then let them sit on the sheet pan for a few minutes before serving.

Tips for making the best Sheet Pan Maple Roasted Carrots and Brussels Sprouts

Using fresh ingredients works best for the flavors and texture to work in this recipe. A simple bag of baby carrots and brussels sprouts make this recipe easy and tasty.

More helpful tips for you.

1. Use 'pure' maple syrup rather than a maple syrup that has added ingredients. Pure maple syrup will allow the vegetables to properly caramelize.
2. Baby carrots are used because that are a similar size to the sliced sprouts. Being a similar size allows the vegetables to evenly bake and bake at the same time.
3. Flipping the ingredients during roasting allow for them to caramelize and cook evenly on all sides. It also helps prevent the ingredients from sticking to the pan.

How to store roasted carrots and brussel sprouts.

Once your vegetables have fully cooled, they can be stored in an airtight container. When properly stored, they should keep for up to a few days when refrigerated or up to a few days when frozen.

You may also be interested in these recipes with vegetables.

• Marinated Mushrooms with Garlic and Herbs
• Potato Salad in Tahini Dressing.
• White Bean and Kale Salad
• Vegetable Pasta Primavera (vegan)
• Easy Stuffed Portobello Mushrooms (Vegan, MedDiet)
• Portobello Mushroom Fajitas (Vegan)