Balsamic Roasted Brussels Sprouts and Carrots — Damn Delicious

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Balsamic Roasted Brussels Sprouts and Carrots

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

I will not eat brussels sprouts… unless it’s with bacon or unless it’s tossed in balsamic vinegar and maple syrup. Those are my two exceptions.

You can also throw in some carrots too. I mean, we’re having a veggie fest so let’s add in as much as possible. I wouldn’t mind some mushrooms or corn either. But I digress.

Now the dried cranberries are an absolute must, and a perfect complement to the tangy balsamic vinegar with the sweet notes of the maple syrup. It’s truly one of my favorite side dishes ever, and something I crave for more than just once a year!

Balsamic Roasted Brussels Sprouts and Carrots

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.

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Hi, what can i substitute for maple for syrup? It’s kinda hard to get in my country and too expensive to buy it for just one dish…

Honey would be a great substitute.

I love balsamic glaze! Now they even making it easier for us by having it already thick and rich in a bottle. This recipe is definitely a keeper. Have a great day!!

I love brussels sprouts! This looks delicious and so fresh! Love it!

What can I substitute for brussel sprouts as they are not found in my country?

You can substitute other vegetables that you have on hand (potatoes, asparagus, green beans, etc.), but cooking time will have to be adjusted as needed.

I love how vibrant the colors are in this dish. And balsamic vinegar and maple syrup in one dish, yum. I’d eat brussels sprouts as long as they’re roasted first.

I am NOT a brussel sprouts fan but these look and sound really good!

The first brussel sprouts recipe I see this season. And I just love it, the colors are amazing. Pinned for just a little bit later. 🙂

I just popped it in the oven. Im sure it will taste as good as it looks.

Should the cut (flat) side of the sprouts be placed down on the baking sheet, or does it matter?
Sounds delicious, and a pleasant change in vegetable selections.

It doesn’t really matter.

Hello. When do I put the balsamic mixture on the sprouts and carrots? Before or after baking? Thanks.

Danielle – it would be prior to baking.

Could this be done in a slow cooker?

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

Does the recipe call for sweetened dried cranberries or non-sweetened? If the latter, would using sweetened make the dish too sweet?

You can use either option really – it just depends on personal preference!

Could I marinate it all in a ziplock a day or so before I put it in the oven?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Just made this for the second time. It’s a great recipe! This time I had a moment and made a couple of additions. First, I had bought some sliced mushrooms for a dressing recipe I was making, but forgot to use them. I used them here! Mushrooms hold enough water and combined with the glaze, they hold up well in the roasting process (some of the thinner slices and smaller pieces will get crispy). It adds a nice, additional level of earthiness to the dish.

The second addition I made was after I pulled the dish out of the oven. After I added the dried cranberries (I used the sweetened variety since it works well with the balsamic and maple syrup), I also had the thought of adding nuts. I’ve roasted carrots before and added nuts, and cranberries and nuts always works. I grabbed a couple of handfuls of pecans halves that I had left over from the holiday baking and scattered them across the tray. I then popped the tray back into the cooling oven (I had already turned it off) for 5-7 minutes. Popping the tray into a cooling oven lightly toasted the pecan halves and helped them to release their natural oils.

I mixed the everything together after pulling the tray from the oven again. The pecans added another level of flavor to the dish. I would be careful to add only 1/2 to 3/4 of a cup of pecans though as the sprouts will absorb some of the nuttiness of the pecans.

I’m going to try this! Love the additions – thanks for sharing.

What are your thoughts on adding a bit of bacon to this recipe? I always think of bacon when it comes to brussel sprouts, haha… Do you think it would be a bit much?

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