Roasted Brussels Sprouts and Carrots -

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 325

Ingredients Method Notes

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

Method

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!