why make this recipe
This dish is simple and fast. It brings sweet and savory together. You get a warm side that works with many meals. It uses few ingredients and a short bake time. It fits a paleo style with natural maple syrup and olive oil.
introduction
Paleo Maple Glazed Carrots and Brussels Sprouts is a roasted vegetable side. The maple gives a light sweetness. The oven caramelizes the edges. You get tender carrots and crisp-tender Brussels sprouts. It is easy to cook and easy to love.
how to make Paleo Maple Glazed Carrots and Brussels Sprouts
Start by trimming and cutting the vegetables. Toss them with olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet so they roast evenly. Roast at 400°F (200°C) and stir once. Roast until they are caramelized and soft. Serve warm.
Ingredients :
- Carrots
- Brussels sprouts
- Maple syrup
- Olive oil
- Salt
- Pepper
Directions :
- Preheat the oven to 400°F (200°C).
- Trim the ends of the carrots and Brussels sprouts, and cut the carrots into bite-sized pieces.
- In a large bowl, combine the carrots and Brussels sprouts with olive oil, maple syrup, salt, and pepper, tossing until well coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, stirring halfway through, until caramelized and tender.
- Serve warm as a side dish for your meals.
how to serve Paleo Maple Glazed Carrots and Brussels Sprouts
Serve them hot from the oven. Put them next to roasted chicken, pork, or fish. They also work on a holiday plate. You can add fresh herbs or a squeeze of lemon for brightness.
how to store Paleo Maple Glazed Carrots and Brussels Sprouts
Let the vegetables cool to room temperature. Put them in an airtight container. Store in the fridge for up to 3–4 days. Reheat in the oven or a skillet to keep some crisp edges.
tips to make Paleo Maple Glazed Carrots and Brussels Sprouts
- Cut the carrots and sprouts to similar sizes so they cook evenly.
- Use a single layer on the baking sheet for good caramelization.
- Stir once halfway through to roast all sides.
- Use pure maple syrup for the best flavor.
- Taste and add a little more salt or pepper after roasting if needed.
variation (if any)
- Add a pinch of smoked paprika or cinnamon for extra warmth.
- Toss in chopped walnuts or pecans before serving for crunch.
- Add a few halved shallots or sliced parsnips for more variety.
FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes, but thaw and pat dry so they roast instead of steam. You may need a few more minutes.
Q: Is this recipe vegan?
A: Yes. It uses maple syrup and olive oil, so it fits a vegan diet.
Q: Can I make this ahead?
A: You can roast ahead and reheat. Reheat in the oven at 350°F (175°C) for 8–10 minutes to refresh the texture.
Q: Can I use honey instead of maple syrup?
A: Honey works but it is not paleo for strict paleo diets. Use maple if you want to keep it paleo.
Q: Can I double the recipe?
A: Yes. Use two baking sheets and rotate them in the oven for even roasting.
Conclusion
For more roasted vegetable ideas and glaze tips, see these recipes: Maple Roasted Brussels Sprouts and Carrots – Delicious Little Bites, Crispy Brussels Sprouts with Maple Glaze • Heal Me Delicious, and Roasted Brussels Sprouts, Carrots and Parsnips – Flavor the Moments.