Roasted Brussels Sprouts and Carrots with Maple Glaze

I converted my husband into a Brussels sprout lover years ago. Prior to this he was a “hater”. After roasting them with fresh garlic, kosher salt and olive oil, he was sold. He has never looked back. The key is roasting until the sweetness came out and the “sproutiness” was gone. Converting my children was another task entirely. I started making them with carrots so that the kids would have something that they like. I could get them to eat one Brussels sprout but that was about it. Then I found the maple glaze idea. Maple syrup is a flavor that is familiar to most kids, and a hint of this flavor roasted into the veggies is a great way to win kids over. Both my kids and my husband were fans. Now most of the time we skip the glaze and use just oil, salt and garlic. This glaze will coat about 1 1/2 lbs of veggies. If your kids aren’t into Brussels sprouts yet, you may go more with carrots and then over time, use more sprouts as they get used to them.