Maple-Roasted Vegetables

Julia Levy
Updated
Roasted vegetables are as straightforward as side dishes come. But to line with foil or not to line with foil? That's the question.

Though this recipe calls for Brussels sprouts and carrots, the maple-olive-oil mixture is really quite delicious drizzled over squash, sweet potatoes, or even green beans. If you’d like to cut down on dishwashing, line the baking sheet with foil and toss the vegetables with the maple syrup right on the sheet. Try making a big batch of the maple mixture and stashing it in the refrigerator: it will do triple duty as a salad dressing and a glaze for meat. If you do stick with Brussels sprouts and carrots, we recommend dishing up the side with a hefty pork chop and a glass of chilled white wine.

Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon pure maple syrup

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 12 ounces Brussels sprouts, halved

  • 8 ounces small carrots with tops, trimmed

Nutrition

Calories 130.65

Fat 7.14g

Sat Fat 1.01g

Protein 3.38g

Carbohydrate 15.98g

Fiber 4.72g

Sugar 7.29g

Cholesterol 0mg

Iron 1.41mg

Sodium 296.87mg

Calcium 58.81mg

Directions

  1. Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.

Yields: 4 (serving size: about 5 oz.)