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Maple Dijon Roasted Carrots and Brussel Sprouts in a white bowl.

Maple-Dijon Roasted Carrots and Brussel Sprouts

  • Author: Bailey Sissom
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American


Crispy, sweetened, caramelized roasted carrots and brussel sprouts are the definition of simple meets sophisticated. Pair this delicious sheet-pan side dish with any main course for a low-fuss easy dinner or holiday meal. 


  • 1 lb. of Brussel sprouts, sliced length wise
  • 3 TBS balsamic vinegar
  • 3 TBS dijon mustard
  • 1 1/2 TBS olive oil
  • 1 tsp. Maple Syrup
  • Salt and Pepper to Taste


  1. Heat oven to 425 degrees. Cover rimmed baking sheet with foil.
  2. In a medium mixing bowl whisk together balsamic, dijon, olive oil, and maple syrup. Add sliced Brussel sprouts. Toss to combine. Season with salt and pepper to taste.
  3. Arrange coated brussel sprouts in a single layer on the prepared baking sheet. Roast in oven for 20 minutes or until Brussel sprouts are tender and caramelized.
  4. Remove from oven. Serve warm or at room temperature.

Keywords: side dish, Brussels sprouts, carrots, vegan