Oh my gosh, you guys – these maple glazed roasted veggies are my absolute favorite way to dress up simple carrots and Brussels sprouts! I’ve been making this recipe for years, tweaking it here and there until it became the perfect balance of sweet maple and tangy balsamic that my family begs for. There’s something magical that happens when those earthy vegetables caramelize in the oven with that sticky glaze. The edges get crispy, the centers stay tender, and the whole house smells incredible. Trust me, this isn’t your average boring vegetable side – it’s the dish that always disappears first at our holiday dinners!
Why You’ll Love These Maple Glazed Roasted Veggies
This recipe has won over even the most stubborn veggie haters at my table, and here’s why:
- Effortless elegance: Just chop, toss, and roast – no fancy techniques needed
- Flavor fireworks: That maple-balsamic combo creates the perfect sweet-savory balance
- Holiday superstar: The gorgeous caramelized edges make it look as good as it tastes
- Meal prep friendly: Tastes just as amazing reheated the next day
- Customizable: Swap in whatever veggies you’ve got – it’s foolproof!
I’m not kidding when I say this simple side dish gets more compliments than my main courses!
Ingredients for Maple Glazed Roasted Veggies
Here’s what you’ll need to make this irresistible side dish – I promise it’s all simple stuff you probably already have:
- 1 lb carrots, peeled and cut into thick sticks (about ½-inch thick)
- 1 lb Brussels sprouts, trimmed and halved (quarter the big ones)
- 2 tbsp good olive oil (the flavor really matters here!)
- 3 tbsp pure maple syrup (none of that pancake syrup stuff)
- 1 tbsp aged balsamic vinegar (the thicker, the better)
- 2 cloves garlic, minced (fresh is best – no powder!)
- ½ tsp smoked paprika (regular works in a pinch)
- Salt & freshly cracked black pepper to taste
- 2 tbsp fresh parsley, finely chopped (for that pretty green finish)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – here’s how to adapt:
- No maple syrup? Honey or agave work, but reduce by 1 tbsp since they’re sweeter
- Swap Brussels for cauliflower florets or cubed sweet potatoes
- Regular paprika instead of smoked adds less depth but still tastes great
- Add a pinch of red pepper flakes if you like heat
- Fresh thyme or rosemary can stand in for parsley
The key is keeping that sweet-tangy balance – everything else is flexible!
How to Make Maple Glazed Roasted Veggies
Alright, let’s get these beauties roasting! I’ve made this recipe dozens of times, and here’s my foolproof method for getting those perfect caramelized edges every single time:
- Heat things up: Crank your oven to 425°F (220°C) – that high heat is key for crispy veggies. No wimpy roasting here!
- Prep your players: Toss those carrot sticks and Brussels sprout halves with olive oil, salt, and pepper in a big bowl. Get everything nicely coated – I like to use my hands for this part.
- Whip up magic: In a small bowl, whisk together the maple syrup, balsamic vinegar, minced garlic, and smoked paprika. Oh, that smell! That’s the good stuff right there.
- Glaze ’em good: Pour that luscious glaze over your veggies and toss like your life depends on it. Every piece should be shiny and happy.
- Spread ’em out: Dump everything onto a rimmed baking sheet in a single layer. No overcrowding! We want crispy, not soggy.
- Roast to perfection: Pop them in the oven for 30-35 minutes, flipping halfway through. You’ll know they’re ready when the edges are crispy and the glaze is sticky-sweet.
- Finishing touch: Sprinkle with fresh parsley for a pop of color and freshness. Serve immediately while they’re still piping hot!
Tips for Perfect Maple Glazed Roasted Veggies
Here are my hard-earned secrets for roasted veggie success:
- Cut veggies evenly – nobody wants burnt matchsticks next to undercooked chunks
- Use two baking sheets if needed – overcrowding is the enemy of crispiness
- Don’t skip the flip! That halfway toss ensures even caramelization
- Watch closely near the end – maple syrup can go from perfect to burnt fast
- Let them sit for 5 minutes before serving – the glaze gets even better
Serving Suggestions for Maple Glazed Roasted Veggies
These gorgeous veggies play well with practically anything! My absolute favorite is serving them alongside a juicy holiday ham – that sweet-salty combo is downright addictive. They’re also fantastic with roasted chicken, pork chops, or even tossed into grain bowls for lunch. For Thanksgiving, I always make a double batch because they disappear fast next to the turkey and mashed potatoes. Honestly? Sometimes I just eat them straight from the pan – no shame!
Storage & Reheating Instructions
These maple glazed veggies keep surprisingly well! Let them cool completely, then store in an airtight container in the fridge for 3-4 days. When reheating, I always use the oven (350°F for about 10 minutes) to bring back that crispy texture – microwaving makes them soggy. Pro tip: Add a fresh parsley sprinkle after reheating to brighten them up!
Nutritional Information
Here’s the nutritional breakdown per serving – but remember, these are estimates and can vary based on your exact ingredients and brands. I always say enjoy the veggies first, count calories later!
FAQs About Maple Glazed Roasted Veggies
I get asked about this recipe all the time – here are answers to the most common questions from my kitchen to yours:
Can I use frozen vegetables instead of fresh?
You can, but fresh is best for that perfect crispy texture. If you must use frozen, thaw completely and pat very dry first – expect them to be softer though. No judgment here, we’ve all been there!
How do I adjust the sweetness level?
Start with 2 tbsp maple syrup instead of 3 if you prefer less sweet. Taste the glaze before adding – remember, the balsamic balances it out beautifully!
My veggies are burning before cooking through – help!
Lower your oven to 400°F and roast longer. Also check your cutting – thick, even pieces are key for perfect roasted carrots and Brussels sprouts.
Can I make these ahead for holiday meals?
Absolutely! Roast as directed, then reheat in a 350°F oven for 10 minutes. They’ll still have that lovely crispy glaze texture that makes this dish so special.
What other veggies work with this maple balsamic glaze?
Oh, so many! Try sweet potatoes, parsnips, or even butternut squash. Just keep the sizes uniform for even roasting – that’s my golden rule for perfect fall veggies every time.
Tell Me What You Think!
If you make these maple glazed roasted veggies, I’d love to hear how they turned out! Leave a rating or tag me on social – nothing makes me happier than seeing your kitchen creations. Happy roasting!
PrintIrresistible Maple Glazed Roasted Veggies in 35 Minutes
A sweet and savory roasted vegetable side dish featuring carrots and Brussels sprouts with a maple balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb carrots, peeled and cut into thick sticks
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 425°F (220°C). Toss carrots and Brussels sprouts with olive oil, salt, and pepper.
- Whisk maple syrup, balsamic vinegar, garlic, and smoked paprika in a bowl.
- Pour glaze over veggies and toss until evenly coated.
- Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
- Sprinkle with fresh parsley and serve hot.
Notes
- Cut veggies evenly for uniform roasting.
- Adjust maple syrup for desired sweetness.
- Use fresh garlic for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg