Maple-Roasted Vegetables


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.

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

Though this recipe calls for Brussels sprouts and carrots, the maple-olive-oil mixture is quite delicious drizzled over squash, sweet potatoes, or even green beans. Try making a big batch of the maple mixture and stashing it in the refrigerator: it will do triple duty as a salad dressing and a glaze for meat. If you do stick with Brussels sprouts and carrots, we recommend dishing up the side with a hefty pork chop and a glass of chilled white wine.


  • 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. 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.

    Maple-Roasted Vegetables
    Thanks to a drizzle of maple syrup, Brussels sprouts and carrots get beautifully caramelized in the oven. Apply this treatment to any roasted veg: the maple-flavored oil tastes great on sweet potatoes, too. Serve with pork, chicken, or as part of a grain bowl. Get the recipe: Maple-Roasted Vegetables. 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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