This maple Brussels sprouts recipe will change your mind about this often dreaded vegetable. Mixing them with colorful and sweet carrots and roasted until perfection is the best way to cook these underdogs. Then tossing them in a glaze made with pure maple syrup, garlic, ginger and soy sauce makes them taste incredibly sweet, salty and umami. You have never tasted veggies like this!
What are Brussels Sprouts?
Brussels sprouts are a leafy green vegetable that looks like a tiny little cabbage. They grow on long stalks that look like a magic wand covered in baby cabbages or giant flower buds. These often hated veggies are in the brassica family just like other cruciferous veggies like broccoli, cauliflower and kale.
Many people think they hate brussels sprouts because they were forced to eat them as a child. "Eat your brussels sprouts" was often said in old movies. But if you pay close attention, you can see that they cooked them all wrong! They used to boil the veggies until they were tasteless, colorless and an overlooked and unloved part of dinner.
But Brussels sprouts are reclaiming their delicious power! Roasting these tiny green flavor powerhouses so that they are crispy on the outside and tender on the inside is the way to go. Not only are they good for you, but they taste amazing when they are seasoned. Forget that old mushy presentation there is a new Brussels sprout in town.
Why you'll love this Maple Brussels Sprouts Recipe
- A delicious way to enjoy Brussels sprouts and carrots
- Ginger, Garlic, Maple and Soy are a flavor combo that is next level
- Super easy recipe to make, beginner friendly
- A great veggie side dish for Holiday gatherings or any special dinner
- Delicious and nutricious
Prep Tip:
If your Brussels sprouts are starting to turn because you waited too long to cook them just split them down the middle and peel the outer layers off and discard the ugly leaves. As long as they are not smelly, slimy or black on the inside they are ok to eat.
Maple Brussels Sprouts Ingredients
The ingredients list is very short for this quintessential Fall recipe. And although we tout this as an Autumn or Winter recipe, it's a good one all year round.
- Brussels Sprouts: These guys are the star of the show
- Rainbow Carrots: Like Autumn foliage, these add gorgeous color
- Garlic and Ginger: These two are a flavor match in heaven
- Soy Sauce: Gives the recipe a salty and umami flavor
- Pure Maple Syrup: Bringing the extra Fall vibes and sweetness
- Extra Virgin Olive Oil: For roasting
- Salt: for seasoning
Tip: For an extra allergy friendly presentation choose a gluten free tamari soy sauce or use coconut aminos instead
How to Make Maple Brussels Sprouts and Carrots
This is a beginner friendly recipe. It's quite easy and produces vegetables that have a restaurant quality flavor that will impress your dinner guests.
- First drizzle with oil and roast the salted brussels sprouts and carrots in the oven
- While they cook, make the glaze by sautéing the garlic and ginger in oil. Once fragrant and browning add the pure maple syrup and soy sauce.
- Last, toss the roasting veggies in the glaze, return to the pan and roast for another ten minutes.
Tips for Making the Best Maple Brussels Sprouts and Carrots
- Use rainbow carrots if you can find them! The different colors remind me of the Autumn foliage!
- Add crunch by using pumpkin seeds, toasted pecans or almonds for garnish
- Make it a salad by adding a bed of massaged kale, baby spinach or arugula
- Bump up the protein by adding chickpeas or serving on a bed of hummus or whipped tahini.
- Experiment with different veggies. Broccoli and cauliflower or roasted squash are also delicious roasted.
FAQs
No, you don't need to peel your carrots. I do because it is my preference. But if yours are organic and you want to forego peeling, you do you!
If you really hate brussels sprouts, substitute broccoli florets or cauliflower. Just cut in bite sized pieces and cook the same way.
You can use ginger powder to save time but the flavor will be a bit milder. Alternately you can use ginger paste that comes in a tube to save time.
I feel the same way about using garlic powder or garlic from a jar. You can do it for convenience but the flavor won't be as fantastic.
Unfortunately soy sauce is not a gluten free food. However it is easy to substitute gluten free tamari or coconut aminos instead which are both safe.
Other Delicious Vegetable Side Dish Recipes
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Maple Brussels Sprouts and Carrots with Ginger and Soy
Ingredients
- 4 tbsp extra virgin olive oil divided
- 1 pinch salt
- 16 oz Brussels Sprouts halved or quartered depending on size
- 8 carrots peeled and cut in quarters lengthwise
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 3 tbsp pure maple syrup
- 3 tbsp soy sauce
Instructions
- Preheat the oven to 400 degrees
- To a large non-stick sheet pan or a sheet pan lined with parchment add the brussels sprouts and carrots, drizzle with 2 tbsp extra virgin olive oil and season with salt. Toss until well coated and bake for 20 minutes.
- To a large non-stick skillet over medium heat add 2 tbsp extra virgin olive oil. Once hot add the garlic and ginger and cook for 2-3 minutes stirring often until fragrant and golden.
- Add the maple syrup to the garlic, ginger and oil and let it bubble up, stirring to prevent burning or sticking. Next add the soy sauce and stir to combine. Turn off the heat so as not to burn the glaze. Let it rest until the 20 minutes of cooking the veggies is up.
- Next add the cooked brussels sprouts and carrots to the pan with the glaze and toss until the veggies are coated with the sauce. Return to the sheet pan and bake for 10 more minutes.
- Enjoy within 2-3 days for best flavor.
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