Brussels Sprouts Baby Carrots and Pecans in a Maple Sauce
Elevate your side dish game with this irresistible recipe for Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce. Perfectly roasted Brussels sprouts and tender baby carrots are coated in a luscious maple-balsamic glaze that strikes the perfect balance between savory and sweet. Toasted pecans add a delightful crunch and nutty aroma, making every bite a flavor-packed experience. This dish comes together in just 40 minutes, making it an effortless yet elegant addition to holiday feasts, dinner parties, or weeknight dinners. With its vibrant colors, caramelized flavors, and wholesome ingredients, this recipe is guaranteed to impress both your taste buds and your guests. Whether you're searching for healthy roasted vegetables, maple-glazed side dishes, or pecan-infused recipes, this crowd-pleaser checks all the boxes!
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 300 grams Baby carrots
- 100 grams Pecans
- 3 tablespoons Olive oil
- 3 tablespoons Maple syrup
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash the Brussels sprouts and trim the stems. Cut each sprout in half, or quarters if they are very large. Set aside.
Rinse the baby carrots and pat them dry with a kitchen towel.
In a large mixing bowl, combine the Brussels sprouts and baby carrots. Drizzle with 2 tablespoons of olive oil, and season with garlic powder, salt, and ground black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through, until the Brussels sprouts are golden brown and the carrots are tender.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the pecans and toast them for 3-4 minutes, stirring often, until fragrant. Remove the skillet from the heat and set aside.
In a small bowl, whisk together the maple syrup and balsamic vinegar until smooth.
Remove the roasted vegetables from the oven and return them to the mixing bowl. Pour the maple sauce over the hot vegetables and toss to coat evenly.
Transfer the glazed vegetables to a serving dish and sprinkle the toasted pecans on top. Serve immediately, and enjoy your flavorful side dish!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 72.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
