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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
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.