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Roasted Carrots and Brussel Sprouts with Maple Cranberries (Vegan)

Sheetpan Maple Balsamic Roasted Carrots and Brussel Sprouts are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best maple roasted vegetables ever!

Have you started thinking about holiday gatherings yet? Do you always have some sort of maple balsamic brussel sprouts, or is that just me?

I always have to have some crispy brussel sprouts with maple something. Maple roasted carrots and parsnips are just the best for autumn and winter.

You could easily add parsnips to this recipe, but maple and brussel sprouts  play well together, too. Like my honey roast parsnips recipe, these roasted brussels sprouts and carrots are great for both Thanksgiving and Christmas.

Close up of Sheetpan Maple Balsamic Roasted Carrots and Brussel Sprouts on silver sheetpan | Bucket List Tummy

Brussel sprouts with maple syrup and balsamic are always a game-changer, and anything made on a sheet pan is an excellent time saving strategy.

Check out these Loaded Sweet Potato Nachos and Sheet Pan Salmon and Broccoli for other favorites.

Ingredients For Roasted Carrots And Brussel Sprouts Medley

Depending on the veggies you use, choose autumn veggies that are high in starch so they can better absorb the flavor. Some good options include:

For the maple roasted vegetables sauce I prefer, I use

  • 3 Tbsp olive oil (or avocado oil if you’re turning up the heat in your oven)
  • 1/4 maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 tsp sea salt and black pepper
  • 1 1/2 tsp diced rosemary

How to Roast Carrots and Brussel Sprouts in the Oven 

This may seem obvious, because don’t we all know how to make roasted vegetables? But, sometimes there can be confusion when it comes to different vegetable roasting times. 

Since these are the best roasted carrots and brussel sprouts ever, I had to make them easy. You’re just going to combine everything in a bowl, add the sauce, mix and pour them on your sheetpan!

How long to roast these maple glazed roasted carrots and brussel sprouts? One great thing about these veggies is that they’re all set in just under 30 minutes. 

See, I told you we’re about quick and easy and these balsamic glazed vegetables are just that. 

My one must-have for equipment is that I like using these individual parchment papers to make cleanup easier. I’m all about efficiency, especially when you’re sharing a kitchen with others doing the holiday cooking. 

Preparing to roast maple roasted vegetables on sheet pan

When I first made these, I was kind of having a Thanksgiving identity crisis because we were set to be in South Africa during Thanksgiving.

You can read South Africa recap part 1 and our Zimbabwe safari). And while that Thanksgiving was one to remember forever, it was not traditional.

The food was exceptional, but there’s something to be said about the traditional roasted brussel sprouts and carrots with balsamic that you can make in your own kitchen. 

You can make these vegetables fit for your yearly traditions.

I think you’ll soon agree that these holiday vegan roasted vegetables need to be on your table.

Maple balsamic brussel sprouts and carrots in white baking dish

What To Pair Roasted Carrots and Brussel Sprouts With

These maple balsamic roasted vegetables are ideal for Thanksgiving. 

There’s a perfect sweet-savory glaze with the maple roasted veggies that make it the perfect roasted fall vegetable dish.

Plus, a little tartness from the cranberries. So many flavors but so much goodness.

Balsamic glazed brussel sprouts with carrots and cranberries on baking sheet

I love the color and flavors that maple roasted vegetables can bring to side dishes.

I hope you’ll give these easy vegan roasted vegetables a shot and do the same. 

We like to pair ours with some other holiday favorites. 

Balsamic Roasted Carrots and Brussel Sprouts with Cranberries in White Baking Dish | Bucket List Tummy


How to Make Roasted Brussels Sprouts and Carrots More Kid Friendly

Since these are a bit sweeter, kids will probably actually enjoy them! The sweet and tart balance is delicious. 

With kids, especially if you’re serving them these for the first time, just make sure to pair it with a familiar food that they like and you know they’ll eat. I wrote about this in my post on intuitive eating for kids

If you don’t need these to be vegan, you can sprinkle on some parmesan cheese (kids love “sprinkles” and toppings) or have a fun dipping sauce (maybe more maple/balsamic glaze) that they can control. 

What if I Don’t Like Brussel Sprouts?

I’m fairly certain that maple balsamic brussel sprouts will turn brussel sprout haters into lovers. Usually, I’m all for roasting frozen vegetables because they are super convenient and we ALWAYS have them in the house (frozen pantry staple).

That being said, I find frozen brussel sprouts to get watery, which is not preferred in this recipe. Therefore, I prefer to use fresh brussel sprouts for an extra crunch. 

Fresh brussel sprouts with maple syrup and balsamic will better hold that liquid in!

If you’re not willing to try these maple and balsamic glazed brussel sprouts, just remove them, or switch in parsnips or squash. 

Can You Roast Frozen Vegetables?

Absolutely – my key for how to roast frozen vegetables is to compensate for the cold temperature by adding more time and/or heat.  Personally, I don’t really change much, except perhaps add some more time. 

But, this tip about roasting frozen vegetables from The Kitchn does recommend turning the heat up more and even warming the baking sheet beforehand.

It is recommended to use a high heat cooking oil (like avocado oil) to prevent oxidation. Essentially, using a cooking oil above its smoke point means it can break down nutrients and create free radicals, which is no bueno in your food!

More Healthy Sheet Pan Recipes

Yield: 4 servings

Maple Balsamic Roasted Vegetables

Roasted Carrots and Brussel Sprouts with Maple Cranberries

These Maple Balsamic Roasted Vegetables are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best roasted vegetables ever!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 5-6 large carrots, cut in 1 ½ inch thick slices
  • 1 pound brussel sprouts, halved
  • 1 cup cranberries
  • 3 tbsp olive or avocado oil
  • 1/4 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 11/2 tsp rosemary, diced (about 1 sprig)


  1. Preheat oven to 425 degrees.
  2. Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
  3. In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
  4. Place vegetables on large baking sheet and pour mixture over them.
  5. Roast for 25-30 minutes, or until vegetables turn brown and tender


Switch in any veggies you choose! Maple roasted carrots and parsnips are another favorite.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 697mgCarbohydrates: 34gFiber: 7gSugar: 19gProtein: 4g

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  1. Hi Sarah,
    Wondering if this dish would travel to a dinner party, but I don’t like to arrive and not have my contribution ready. Maybe I can bake for 15 min at home, cover tightly and ask the hostess if I may finish it off in the oven?
    Any other fall veggie side dish suggestions to go with a pasta dish and a green salad?

  2. These look and sound fantastic. I adore a range of roasted veg, and generally just do them roasted with EVOO salt and pepper! This simple balsamic,maple and rosemary must be heaven with the veggies. Looking forward to trying this. 🙂

  3. Oooo the sweetened up veggies were always my favorite part of holiday pot lucks (my mom never seemed to make them this way, so I dug in deep when company would bring them over). I love the addition of cranberries! I would never have thought of roasting them!

  4. Looks delicious! I thought i didnt really like brussels sprouts but I had them at a restaurant recently and they were really good! I bet i would love them roasted because all veggies are better when they are roasted:)

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