Maple Roasted Vegetables


This roasted vegetable recipe cooks in less than 30 minutes.

Hands On Time:
5 mins
Total Time:
25 mins
4 (serving size: about 5 oz.)

Thanks to a drizzle of maple syrup, Brussels sprouts and carrots are beautifully caramelized in the oven. Apply this treatment to any roasted vegetable: The maple-olive-oil mixture is also delicious when drizzled over squash, sweet potatoes, or green beans. If you stick with Brussels sprouts and carrots, we recommend serving this side with a hefty pork chop and chilled white wine.


  • Try making a big batch of the maple mixture and stashing it in the refrigerator. It can also be used as a salad dressing and a glaze for meat.
  • If you'd like to cut down on dishwashing, line the baking sheet with foil and toss the vegetables with the maple syrup right on the sheet.


  • 2 tablespoons olive oil

  • 1 tablespoon pure maple syrup

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 12 ounces Brussels sprouts, halved

  • 8 ounces small carrots with tops, trimmed


  1. Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl.

  2. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.

    Spread of Maple-Roasted Vegetables, including carrots and Brussels sprouts
    Grace Elkus

Nutrition Facts (per serving)

131 Calories
7g Fat
16g Carbs
3g Protein
Nutrition Facts
Calories 131
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 297mg 13%
Total Carbohydrate 16g 6%
Total Sugars 7g
Protein 3g
Calcium 59mg 5%
Iron 1mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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