Herb Maple Roasted Carrots + Brussels

These herb maple roasted carrots + brussels sprouts are a great side to make throughout the Fall, winter, and holiday season. The hardest part of this recipe is the chopping. After that you just mix everything in a bowl with your hands. Easy peasy. This is super convenient to make around Thanksgiving with the extra herbs you might have on hand.

The carrots will be slightly crunchy in the end as brussels sprouts cook faster, but it tastes more fresh this way. Plus, we reserve some nutrients by not overcooking the carrots.

Herb Maple Roasted Carrots + Brussels

Ingredients

• 2 lb bag of carrots, cut into 1/2 inch chunks, I use a colorful mixed bag of organic carrots
• 1 lb bag brussels sprouts, cut in half lengthwise
• 1 large leek cut into 1/2 in chunks, optional but roasted leaks are amazing
• 2-3 TBSP of freshly chopped Thanksgiving herbs – rosemary, sage, & thyme
• 2-3 garlic cloves, minced
• 1 TBSP avocado oil or olive oil, I use avocado oil with baking at higher temps
• 2-3 TBSP maple syrup, depending on how maple-like you want it
• sea salt & ground pepper, to taste

Method

1. Preheat oven to 400. Line a large baking sheet with unbleached parchment paper. If small baking sheets, use two.
2. Add all ingredients to a large mixing bowl and toss well with your hands.
3. Spread out fairly flat onto the large lined baking sheet. It won’t be completely flat since it’s packed on one large baking sheet (pictured above).
4. Bake for 30 minutes, move around with a spatula so the bottoms don’t burn, and bake again for about 15 more minutes. Ovens vary. Serve alongside your dinner of choice. Enjoy!
   

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Herb Maple Roasted Carrots + Brussels

These herb maple roasted carrots + brussels sprouts are a great side to make throughout the Fall, Winter, and holiday season. Easy, Healthy, Plant-Based Recipes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 6

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 2 lb bag of carrots cut into 1/2 inch chunks, I used a colorful mixed bag of organic carrots
• 1 lb bag brussels sprouts cut in half lengthwise
• 1 large leek cut into 1/2 in chunks optional but roasted leaks are amazing
• 2-3 TBSP of freshly chopped Thanksgiving herbs – rosemary sage, & thyme
• 3 garlic cloves minced
• 1 TBSP avocado oil or olive oil I use avocado oil with baking
• 2-3 TBSP maple syrup depending on how maple-like you want it
• sea salt & ground pepper to taste

Method

 

1. Preheat oven to 400. Line a large baking sheet with parchment paper. If small baking sheets, use two.
2. Add all ingredients to a large bowl and toss well with your hands.
3. Spread out fairly flat onto the large lined baking sheet. It won’t be completely flat since it’s packed on one large baking sheet (pictured above).
4. Bake for 30 minutes, move around with a spatula so the bottoms don’t burn, and bake again for about 15 more minutes. Ovens vary. Serve alongside your dinner of choice. Potatoes and salad come to mind. Possibly these mashed potatoes with mushrooms. Enjoy!

Notes

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