Roasted Brussels Sprouts and Carrots
This Roasted Brussels sprouts and carrots taste amazing! Toss them in a sweet balsamic glaze, roast until tender, then add pine nuts and cranberries on top.
Ingredients
Vegetables:
- 1 pound Brussels sprouts
- 1 pound carrots
Add-Ins:
- 3 large rosemary sprigs
- ⅓ cup pine nuts
- ⅓ cup dried cranberries
Dressing
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves crushed or minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Prepare: First, preheat your oven to 400ºF (200ºC). Put some foil on a large baking sheet. In a small bowl, mix all your dressing ingredients together.
- Chop the veggies: Next, you will trim and halve Brussels sprouts. Then, peel and slice carrots. Put them all in a big bowl.
- Time for the first roast: Pour half of the dressing over your veggies and toss them around. Spread them on your baking sheet and roast them for 15 minutes.
- Toast your pine nuts: While the veggies are roasting, you can toast pine nuts on a small pan for 2-3 minutes until they smell nutty.
- Time for the second roast: Drizzle the rest of the dressing over your veggies and add the rosemary sprigs. Stir and roast for another 12-15 minutes.
- Mix it all: Take the veggies out of the oven. Stir in your toasted pine nuts and dried cranberries. Serve it up while it's nice and warm!
Notes
- Make sure you cut your carrots a little smaller than the sprouts. This helps everything cook evenly.
- If you see the Brussels sprout leaves getting too dark, you can turn your oven down just a little.
- For extra soft veggies, you can boil them for about 5 minutes before you put them in the oven.
- You can keep leftovers in a sealed container in the fridge for up to three days.
- This dish is great served warm, but I also love it cold in a salad the next day!