Maple-Dijon Roasted Brussels Sprouts and Carrots

Maple-Dijon roasted vegetables are a Thanksgiving treat. Maple-Dijon Roasted Brussels Sprouts and Carrots are especially so. Maple-Dijon Roasted Brussels Sprouts and Carrots bring crisp edges, tender centers, and a sweet, tangy glaze to the Thanksgiving table. The sprouts roast cut-side down until deeply browned, while thick slices of carrot soften and turn golden around the edges. A handful of toasted pecans adds crunch, and chopped parsley lends a fresh finish. The apple cider vinegar in the glaze gives the vegetables enough tang to hold their own alongside roast turkey, buttery mashed potatoes, and gravy.

Maple-Dijon Roasted Brussels Sprouts and Carrots History

The ingredients bring together several culinary traditions. Maple-Dijon roasted vegetables have levels of flavor. The Royal Horticultural Society traces modern Brussels sprouts to Flanders, in what is now Belgium, and notes that their name likely comes from the city of Brussels. Dijon mustard takes its name from the French city of Dijon, where mustard was already popular in the days of the Dukes of Burgundy. Across the Atlantic, Indigenous peoples of eastern North America have a long history of gathering and using maple sap. This recipe brings those ingredients together in a modern holiday side dish.

The trick is to give the vegetables room to brown. Use two rimmed baking sheets and spread the sprouts and carrots in a single layer. If the sprouts shed a few outer leaves as you halve them, roast those on the pans too. They crisp up quickly, so check them when you stir the carrots halfway through. Whisk the maple syrup, Dijon, and cider vinegar while everything roasts, then toss the vegetables with the glaze while they’re still hot.

For an easier Thanksgiving afternoon, trim the vegetables, toast the pecans, and mix the glaze the day before. Start roasting when the turkey comes out to rest. Just before the platter goes to the table, scatter the pecans and parsley over the top so the nuts stay crisp and the herbs keep their color.

Mr. Sam

Maple-Dijon Roasted Brussels Sprouts and Carrots

Roast Brussels sprouts and carrots until golden, toss them in a sweet-tangy maple-Dijon glaze, and finish with toasted pecans and fresh parsley. Prep the vegetables and glaze the day before, then roast while the turkey rests.

Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 Servings

Course: Side Dish

Cuisine: American, European,, French

Ingredients Method Notes

Ingredients

  

• 1 1/2 Lbs Brussel Sprouts Trimmed and halved.
• 1 Lb Carrots Cut diagonally into 1 inch slices.
• 3 Tbl Olive Oil
• 1 Tsp Salt
• 1 Tsp Pepper
• 1/2 Cup Pecans Chopped.
• 2 Tbl Maple Syrup
• 1 Tbl Dijon Mustard
• 1 Tbl Apple Cider Vinegar
• 2 Tbl Parsley Fresh and chopped.

Method

 

1. Heat the oven to 425°F. Set two large rimmed baking sheets out so the vegetables have room to brown.
2. Season the vegetables. Toss the Brussels sprouts and carrots with the olive oil, salt, and pepper. Spread them in a single layer across the two pans, placing the sprouts cut-side down.
3. Roast for 30-40 minutes. Halfway through, stir the carrots and swap the pans between oven racks. Leave the sprouts cut-side down so they develop a deep golden crust. Roast until the carrots are fork-tender and the sprouts are browned at the edges.
4. Toast the pecans and whisk the glaze. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often. In a small bowl, whisk together the maple syrup, Dijon, and cider vinegar.
5. Finish just before serving. Toss the hot vegetables with the glaze, then scatter the pecans and parsley over the top. Taste and add a pinch of salt if needed.

Notes

Thanksgiving timing tip: Trim the vegetables, toast the pecans, and mix the glaze the day before. Refrigerate the vegetables and glaze separately, and keep the pecans at room temperature in a sealed container. Put the vegetables in the oven when the turkey comes out to rest.