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–+ servings
Maple Carrots and Brussel Sprouts

Maple Carrots and Brussels Sprouts for Irresistible Flavor!

Delicious Maple Carrots and Brussels Sprouts combine sweet and savory flavors, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Brussels Sprouts Fresh, bright green sprouts deliver an earthy flavor.
  • 1 pound Carrots Cut into uniform batons for even cooking.
For the Roasting
  • 1 tablespoon Coconut Oil Rich and flavorful, helps achieve the perfect roast.
  • 2 tablespoons Maple Syrup Added towards end of roasting to prevent burning.
  • 1 teaspoon Smoked Paprika Adds a delightful touch of smokiness.
  • 1 teaspoon Garlic Powder For extra aromatic depth.
  • 1 teaspoon Ground Coriander Adds warm, nutty notes; optional but recommended.
  • to taste Salt Necessary for enhancing flavors.
  • to taste Black Pepper Necessary for enhancing flavors.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
  2. Halve or quarter the fresh Brussels sprouts and cut the carrots into batons. Place in a mixing bowl.
  3. Drizzle melted coconut oil over the vegetables, season with paprika, garlic powder, coriander, salt, and pepper. Toss to coat.
  4. Arrange seasoned vegetables in a single layer on the baking sheet.
  5. Roast the vegetables in the oven for approximately 25 minutes, tossing halfway through.
  6. In the last 5-10 minutes, drizzle maple syrup over the vegetables and toss gently.
  7. Remove from the oven, stir in remaining coconut oil and maple syrup, then serve while hot.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 8000IUVitamin C: 60mgCalcium: 80mgIron: 1mg

Notes

Ensure all vegetables are cut to the same size for even roasting. Store leftovers in an airtight container in the fridge for up to 4 days.

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