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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Ingredientes
Comida
cantidad
Unidades
preparaciones
Notas
¼ taza
aceite de olivo
aceite de olivo
¼
taza
2 cucharadas
jarabe de arce
jarabe de arce
2
cucharadas
1 cucharada
mostaza dijon
mostaza dijon
1
cucharada
½ cucharadita
sal
sal
½
cucharadita
¼ cucharadita
ground black pepper
ground black pepper
¼
cucharadita
¾ libra
coles de bruselas, trimmed of ends and cut in half (quartered if they're extra large)
coles de bruselas
¾
libra
trimmed of ends and cut in half (quartered if they're extra large)
método
- 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.
Tiempo de preparacion
15 min
Tiempo de cocinar
30 min
Sirve:
6 servings
Yum Ratings
Printed from:
https://recipes.doctoryum.org/es/recipes/roasted-brussels-sprouts-and-carrots-with-maple-glaze-74850
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