Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and sliced
Seasoning and Sauce
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- Salt, to taste
- Pepper, to taste
Optional Garnish
- Minced fresh parsley or thyme, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables evenly and help caramelize the natural sugars for a sweet, savory finish.
- Prepare Vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts with the peeled and sliced carrots. Add the melted unsalted butter and pure maple syrup, then gently toss to coat all the vegetables evenly with the mixture.
- Season: Spread the coated vegetables out in a single layer on a sheet pan. Sprinkle with salt and pepper according to your taste preferences.
- Roast and Toss: Place the sheet pan in the preheated oven. Roast the vegetables for 25-30 minutes total, tossing every 10 minutes for the first 20 minutes to ensure even cooking and browning. For the last 5-10 minutes, toss every 5 minutes, watching for tenderness and caramelization.
- Garnish and Serve: Once the vegetables are tender and caramelized, remove from the oven. Sprinkle with minced fresh parsley or thyme if desired, and serve warm as a delicious side dish.
Notes
- Use fresh Brussels sprouts and carrots for best texture and flavor.
- Adjust salt and pepper to suit your preference.
- For a vegan version, substitute the butter with olive oil or a vegan butter alternative.
- Make sure to toss vegetables during roasting to promote even browning and prevent burning.
- This side dish pairs well with roasted meats, poultry, or vegan mains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Gluten Free, Vegetarian
- Diet: Gluten Free
