Food Recipes Maple-Roasted Vegetables 4.6 (21) Add your rating & review This roasted vegetable recipe cooks in less than 30 minutes. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on August 13, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 5 mins Total Time: 25 mins Yield: 4 (serving size: about 5 oz.) Jump to Nutrition Facts Jump to recipe 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. Tips 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. Ingredients 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 Directions 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. Grace Elkus Rate it Print Nutrition Facts (per serving) 131 Calories 7g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.