Easy Maple Glazed Carrots and Brussels Sprouts for Cozy Dinners

This Maple Glazed Carrots and Brussels Sprouts dish combines sweet maple syrup with tender veggies, making it a delightful side for any meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 plates

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 cups Carrots, sliced Fresh, firm for best texture
4 cups Brussels Sprouts, halved Trimmed for even cooking
2 tablespoons Olive Oil For coating
1 teaspoon Salt To enhance flavor
1 teaspoon Black Pepper For added kick

For the Maple Glaze

1/4 cup Maple Syrup Star ingredient
1 tablespoon Dijon Mustard For tanginess
1 teaspoon Garlic Powder For savory flavor
1 tablespoon Apple Cider Vinegar To balance sweetness

Equipment

Oven
Baking sheet
Parchment paper
Small bowl
Whisk

Method

For the Vegetables

Preheat your oven to 400°F while you line a large baking sheet with parchment paper.
Trim ends of carrots and Brussels sprouts, halve larger sprouts, and toss with olive oil, salt, and black pepper.
Spread veggies in a single layer and roast for 20 minutes, stirring once halfway.

For the Glaze

In a small bowl, whisk together maple syrup, Dijon mustard, garlic powder, and apple cider vinegar until smooth.
Drizzle the glaze over hot vegetables, tossing gently to coat. Return to the oven for 5 minutes.
Transfer the glazed carrots and Brussels sprouts to a serving platter and enjoy immediately.

Nutrition

Serving: 1plateCalories: 180kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Optional: sprinkle with chopped fresh parsley for added color. For best taste, serve warm immediately after cooking.

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