Maple Roasted Brussels Sprouts and Carrots
These Maple Roasted Brussels Sprouts and Carrots are a simple yet delicious side dish that pairs beautifully with almost any meal, making them a perfect addition to your holiday dinner table.
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Servings: 6
Ingredients
- 1 pound Brussels Sprouts trimmed and cut in half
- 1 pound Carrots cut on a diagonal
- 2 tablespoons Olive Oil
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- 2 tablespoons Maple Syrup
Instructions
- Preheat oven to 425℉.
- Trim the ends off the Brussels sprouts and slice them in half. Remove any outer leaves that are browned or wilted.
- Peel the carrots, then slice them at a slight angle to create oblong pieces with a diagonal cut.
- Place the carrots and Brussels sprouts in a large bowl and toss them with olive oil, salt, and pepper until evenly coated.
- Arrange the vegetables in a single layer on a large parchment-lined baking sheet, making sure the Brussels sprouts are cut-side down.
- Roast for 15 minutes, then toss the vegetables and continue roasting for another 15 minutes.
- Drizzle with maple syrup and roast for an additional 5 minutes, or until caramelized and golden.
- Taste and adjust with more salt and pepper if desired. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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