1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone mat.

2. Trim the ends of the brussels sprouts, remove any loose leaves, and slice them in half lengthwise. Peel and slice the carrots into sticks or rounds of similar size.

3. In a large mixing bowl, combine olive oil, maple syrup, minced garlic, chopped thyme, salt, and pepper. Add the sprouts and carrots, tossing until evenly coated.

4. Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded.

5. Roast for 20 minutes, then flip the vegetables. Continue roasting for another 10–15 minutes until the sprouts are golden and the carrots are tender and glazed.

6. If desired, sprinkle crushed walnuts over the vegetables immediately after roasting and drizzle with additional maple syrup.

7. Transfer to a serving platter, toss lightly, and serve warm.