Smoky Maple Roasted Brussels Sprouts & Carrots – Sweet Potato Soul - THE VEGAN | Plant-based Protein

These smoky, Maple Brussels Sprouts and Carrots are the perfect holiday side dish. Sweet, spicy, and deliciously caramelized, this festive, crowd-pleasing recipe is sure to be a standout at Thanksgiving or cozy weeknight dinners.

This recipe was written on November 14, 2017. It was updated with additional recipe information on November 16, 2025.

Nothing says cozy cold-weather comfort like roasted vegetables. Whether they’re cruciferous, starchy, or rooty, something magical happens when you roast them until tender and caramelized. I’m sure you can guess that sweet potatoes are one of my favorite veggies to roast, but I also love throwing a medley of Brussels sprouts, carrots, and onions in the oven.

This roasted Brussels sprouts and carrots recipe features sweet maple syrup, fragrant red onion, smoked paprika, a touch of cayenne pepper, and toasty pumpkin seeds. It’s one of my longtime Thanksgiving favorites, but it’s just as good for everyday meals throughout fall and winter! Cooking the veggies in the oven gives them a perfectly crisp edge and melt-in-your-mouth tender inside.

The dish’s smoky sweetness pairs beautifully with hearty holiday mains, salads, or grain bowls. It’s become one of those sides that I crave all winter long.

For more healthy holiday sides, try my Za’atar Roasted Cabbage, Winter Kale Salad, and Butternut Squash Slow Cooker Stuffing. And check out my Vegan Thanksgiving Guide!

Ingredients

Brussels Sprouts: Use fresh sprouts, cut in half, to ensure even roasting and a tender, caramelized texture. Look for bright green sprouts with tight leaves for the best flavor.

Carrots: Use fresh small carrots, halved lengthwise, or chop large carrots into 1-inch pieces. They had a natural sweetness and bright color to the dish.

Red Onion: Thinly sliced red onion adds sweetness and depth of flavor, and also helps the veggies caramelize in the oven. Alternatively, use a yellow or white onion for a milder flavor.

Maple Syrup: A touch of pure maple syrup adds a caramel-like warmth and balances the smoky, spicy notes. You can also use agave or coconut nectar, or date syrup.

Smoked Paprika: Adds a delicious smoky depth to the vegetable medley, perfect for a fall veggie roast. I don’t recommend using regular paprika because it will not add dimension or smoky flavor.

Cayenne Pepper: Adds a subtle heat that complements the sweetness of the maple and carrots. Adjust to your spice preference or omit for a milder flavor.

Avocado Oil: A neutral, high-heat oil perfect for roasting. Or, substitute with equal parts grapeseed oil or virgin olive oil if preferred.

Sea Salt: Fine sea salt enhances the veggie’s natural sweetness and smoky flavors.

Toasted Pumpkin Seeds: Adds a final crunch and nutty flavor, served as a garnish atop the dish. Toast your own seeds or purchase store-bought. Toasted nuts or sunflower seeds can be used as a substitute.

How to Make Roasted Brussels and Carrots

It’s never a bad time for these tender, roasted veggies! Especially when you see how easy it is to make them:

Prepare Vegetables. Preheat oven to 375°F (190°C). Add the Brussels sprouts, carrots, and red onion to an oven-safe skillet or rimmed baking sheet.

Prepare Maple Spice Mixture. In a small bowl, whisk together the maple syrup, smoked paprika, cayenne pepper, and oil until well combined.

Toss the Veggies in Spice Mixture. Pour the mixture over the vegetables and toss to coat evenly. Season with salt and toss again.

overhead chopped veggies in skillet with spices

Roast. Roast for 30 minutes, stirring halfway through. Check for doneness; if needed, return to the oven for 10-15 more minutes, until caramelized and tender.

Serve & Garnish. Serve straight out of the skillet. Or transfer to a serving dish, sprinkle with toasted pumpkin seeds, and serve hot.

Jenné’s Recipe Tips

Cut veggies evenly. For the best caramelization and texture, cut the Brussels sprouts and carrots into similar sizes, about 1-1 ½ inches each.
Avoid crowding the pan. Spread the vegetables in a single layer in the roasting dish. Crowding them traps steam, making them soggy rather than caramelized.
Prevent mushy Brussels sprouts. Pat the Brussels sprouts completely dry before tossing them in the maple-spice mixture. Moisture creates steam, which prevents proper browning. And don’t skip reheating the oven; starting it hot helps lock in the roast.
Use a cast-iron skillet. If you have a large cast-iron skillet, I highly recommend roasting the veggies in it for even crisping and deeper caramelization. Or use a parchment-paper-lined baking sheet with a rim for a quality roast that won’t stick.
Adjust spice. Add more cayenne pepper for extra spice, or reduce it for a milder version.

Recipe Variations

Add some extra flair to your roasted Brussels and carrots with these tasty twists:

Citrus: Toss the roasted veggies with 1 tablespoon of fresh lemon juice or orange juice right before serving for a bright, tangy finish that complements the sweet, smoky flavors.
Garlic: Add 3-4 whole smashed garlic cloves to the pan before roasting for a rich, savory depth, or toss ½ teaspoon garlic powder in with the other spices.
Dried Fruit: Mix in up to ¼ cup dried cranberries or chopped dried apricots after roasting for pops of chewy sweetness.
Extra Veggies: Add up to 1 cup of cauliflower florets, sweet potato cubes, or parsnips, and increase the oil to 2 1/2 tablespoons, for extra veggie goodness.
Nuts: Top with ¼ cup toasted pecans or walnuts for an extra crunch and nutty flavor.
Maple Balsamic Glaze: Whisk 1 tablespoon balsamic vinegar into the maple mixture before roasting for a tangy-sweet twist.
Herbs: Sprinkle the veggie medley with 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried) before roasting for a fragrant, earthy touch.
Sauce it up. Serve the roasted veggies with Pecan Muhammara, a red pepper dip with a smoky tangy flavor (my favorite sauce).

Serving Suggestions

Serve these roasted Brussels sprouts and carrots as a colorful holiday side or a cozy weeknight companion to your favorite mains. They pair perfectly with:

Storage Directions

Refrigerating: Store leftover carrots and Brussels sprouts in an airtight container in the fridge for up to 5 days. If possible, store the toasted pumpkin seeds separately to preserve the texture. I don’t recommend freezing this recipe.
Reheating: Reheat carrots and Brussel sprouts in the oven at 375ºF for 10-12 minutes to re-crisp, or warm in a skillet over medium heat.

Frequently Asked Questions

Can I use frozen Brussels sprouts and carrots?

Fresh is best (and highly recommended!) for texture and flavor. If using frozen, thaw completely and pat dry before roasting to remove excess moisture.

Do I need to peel the carrots?

Not necessarily! If you’re using thin young carrots, a good scrub is plenty. For larger or thicker carrots, peel if desired for a smoother, sweeter bite once roasted.

Can I make this recipe ahead of time?

Yes! Prep the veggies and the maple-spice mixture the day before you plan to roast, and store them in separate containers in the refrigerator. This keeps the veggies crisp once roasted. Toss the prepped veggies with the prepared mixture just before roasting!

More Healthy Holiday Recipes

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Preheat the oven to 375°F. If using, line a rimmed baking sheet with parchment paper.
Add the Brussels sprouts, carrots, and red onion to an oven-safe skillet or the prepared baking sheet.
In a small bowl, whisk together the maple syrup, smoked paprika, cayenne pepper, and oil until well combined. Pour the mixture over the vegetables and toss to coat evenly. Season with salt and toss again.
Roast for 30 minutes, stirring halfway through. Check for doneness; if needed, return to the oven for 10-15 more minutes, until caramelized and tender.
Serve hot, garnished with toasted pumpkin seeds.

Storage Directions

Refrigeration: Store leftover carrots and Brussels sprouts in an airtight container in the fridge for up to 5 days. If possible, store the toasted pumpkin seeds separately to preserve the texture. I don’t recommend freezing this recipe.
Reheating: Reheat carrots and Brussel sprouts in the oven at 375ºF for 10-12 minutes to re-crisp, or warm in a skillet over medium heat.

Recipe Pro-Tips

Cut veggies evenly. For the best caramelization and texture, cut the Brussels sprouts and carrots into similar sizes, about 1-1 ½ inches each.
Avoid crowding the pan. Spread the vegetables in a single layer in the roasting dish. Crowding them traps steam, making them soggy rather than caramelized.
Prevent mushy Brussels sprouts. Pat the Brussels sprouts completely dry before tossing them in the maple-spice mixture. Moisture creates steam, which prevents proper browning. And don’t skip reheating the oven; starting it hot helps lock in the roast.
Use a cast-iron skillet. If you have a large cast-iron skillet, I highly recommend roasting the veggies in it for even crisping and deeper caramelization. Or use a parchment-paper-lined baking sheet with a rim for a quality roast that won’t stick.
Adjust spice. Add more cayenne pepper for extra spice, or reduce it for a milder version.

How to Toast Pumpkin Seeds
Preheat the oven to 300°F. Spread the pumpkin seeds onto a baking sheet or cast iron skillet in an even layer. Roast for 10 minutes, or until fragrant and slightly golden.
Or toast the seeds in a skillet on the stove: Warm a skillet on medium heat, then add the pumpkin seeds. Toast on medium-low heat for 8 minutes, stirring occasionally to prevent burning.

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Smoky Maple Roasted Brussels Sprouts & Carrots – Sweet Potato Soul