Roasting is one of our favorite ways to cook most vegetables. These roasted Brussels sprouts and carrots get an upgrade from the usual salt, pepper, and olive oil with addition of maple syrup, dijon mustard, and fresh thyme. This recipe can easily be doubled, so feel free to make more to ensure you have plenty of leftovers or feed a larger group.
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Roasted Brussels Sprouts and Carrots with Maple Glaze
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Ingredients
Food
Amt
Units
Prep
Notes
¼ cup
olive oil
olive oil
¼
cup
2 tablespoons
maple syrup
maple syrup
2
tablespoons
1 tablespoon
dijon mustard
dijon mustard
1
tablespoon
½ teaspoon
salt
salt
½
teaspoon
¼ teaspoon
ground black pepper
ground black pepper
¼
teaspoon
¾ pound
Brussels sprouts, trimmed of ends and cut in half (quartered if they're extra large)
Brussels sprouts
¾
pound
trimmed of ends and cut in half (quartered if they're extra large)
Method
- MAKE THE GLAZE. Preheat oven to 375°F. To a small bowl add olive oil, maple syrup, Dijon mustard, thyme, salt, and pepper and whisk to combine.
- SEASON THE VEGETABLES. In a large bowl, combine Brussels sprouts and carrots. Pour the glaze mixture over the vegetables and toss to combine until the vegetables are evenly coated.
- COOK THE VEGETABLES. Arrange the seasoned vegetables in an even layer on a rimmed baking sheet. Roast for 30 minutes, or until vegetables are browned.
Prep time
15 min
Cook time
30 min
Yields/Serves:
6 servings
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/roasted-brussels-sprouts-and-carrots-with-maple-glaze-74850