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.
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.
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.
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 (update: 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.
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.
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 pairs ours with some other holiday favorites.
- mashed potatoes
- sweet potato casserole
- crispy roast parsnips
- other roasted veggies
- rolls with cranberry strawberry chia sauce
- any turkey, ham or meat of choice
- Vegetarian Spaghetti Stuffed Squash Boats.
- A grain salad, like this Butternut Squash, Beet and Barley Salad
- For dessert, save room for this gluten free Quinoa Chocolate Chip Apple Crumble
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
- Sheet Pan Honey Garlic Shrimp and Veggies
- Alaska Halibut with Avocado Tomato Salsa
- Sheet Pan Chicken Sausage and Veggies
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!
- 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)
- Preheat oven to 425 degrees.
- Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
- In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
- Place vegetables on large baking sheet and pour mixture over them.
- 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.
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Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 697mgCarbohydrates: 34gFiber: 7gSugar: 19gProtein: 4g
Do you have any Thanksgiving traditions?