Maple Roasted Carrots and Brussels Sprouts with Pecans

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This sheet pan side dish delivers caramelized vegetables with sweet maple glaze and crunchy pecans.

High-heat roasting brings out the natural sugars while the maple and pecans add depth without being cloying.

Why You’ll Love It

  • One sheet pan, minimal cleanup
  • Vegetables can be prepped a day ahead
  • Works for weeknight dinners or holiday tables
  • The combination of sweet, savory, and crunchy hits all the right notes
  • Easily scaled up for larger gatherings

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into 2-inch pieces on a diagonal (halve thick pieces lengthwise)
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 cup pecan halves
  • 1 tablespoon butter, melted
  • Flaky sea salt for finishing (optional)

Steps

  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Place the Brussels sprouts and carrots in a large bowl.
  3. Drizzle with olive oil and 2 tablespoons of the maple syrup.
  4. Add the salt, pepper, and garlic powder.
  5. Toss everything together until the vegetables are evenly coated.
  6. Spread the vegetables in a single layer on the prepared baking sheet, cut sides down for the Brussels sprouts.
  7. Roast for 20 minutes without stirring.
  8. While the vegetables roast, toss the pecans with the melted butter and remaining 1 tablespoon of maple syrup in a small bowl.
  9. After 20 minutes, remove the pan and stir the vegetables.
  10. Scatter the glazed pecans over the top.
  11. Return to the oven and roast for another 10-15 minutes until the vegetables are tender and caramelized and the pecans are toasted.
  12. Transfer to a serving platter and sprinkle with flaky sea salt if desired.

Helpful Tips and Substitutions

Cut vegetables into similar-sized pieces so they cook evenly.

Don’t overcrowd the pan—use two sheet pans if needed, or the vegetables will steam instead of roast.

A half sheet pan (18×13 inches) gives you plenty of room for a single layer.

Walnuts or almonds can substitute for pecans if you have nut preferences or allergies.

Honey works in place of maple syrup, though the flavor will be slightly different.

For extra savory depth, add 2 tablespoons of balsamic vinegar to the vegetables before roasting.

Frozen Brussels sprouts won’t work here—they’ll release too much moisture and won’t caramelize properly.

Use a silicone spatula for stirring to avoid scratching your baking sheet.

Serving Ideas

Serve alongside roasted chicken, pork tenderloin, or prime rib.

This dish works well at room temperature, making it ideal for buffet-style meals.

Add crumbled goat cheese or feta after roasting for a tangy contrast.

Leftover vegetables can be tossed into grain bowls or salads the next day.

Make-Ahead and Storage

Prep the vegetables up to a day ahead and store them in an airtight container in the refrigerator.

Don’t add the oil and seasonings until you’re ready to roast.

Store leftovers in the refrigerator for up to 4 days.

Reheat in a 400°F oven for 5-8 minutes to re-crisp—the microwave will make them soggy.

Freezing is not recommended as the vegetables will become mushy when thawed.

A Side That Steals the Show

The key to great roasted vegetables is high heat and enough space on the pan.

Get those elements right, and this simple side dish will earn its place at the center of the table.

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