Preheat your oven to 425°F (220°C) and place a large, heavy baking sheet or roasting pan inside to heat up.

Trim the tough ends from the Brussels sprouts and remove any discolored outer leaves. Halve each sprout through the stem.

Peel the carrots and slice them on a diagonal into uniform ½-inch thick pieces.

Pat the Brussels sprouts and carrot pieces very dry with a towel or paper towels.

In a large mixing bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, smoked paprika, red pepper flakes, and finely chopped thyme or rosemary.

Add the dried Brussels sprouts and carrots to the bowl with the glaze, tossing gently until all pieces are fully coated.

Carefully remove the preheated baking sheet from the oven and arrange the coated vegetables in a single layer.

Roast the veggies for 15 minutes without stirring, then give them a gentle stir or flip, and roast for an additional 10-15 minutes.

If desired, melt the unsalted butter in a small saucepan and drizzle it over the roasted vegetables.

Transfer the roasted vegetables to a serving dish and sprinkle with toasted nuts, dried cranberries, and finely chopped thyme or rosemary.

Store leftovers in an airtight container in the fridge for up to 3 days.