Food Recipes Maple-Roasted Vegetables 4.6 (21) Add your rating & review 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. 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 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. 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. 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 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.