Ingredients
- 2 cups fresh carrots, sliced into 1-inch pieces
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- Salt and pepper to taste
- Fresh herbs (thyme or rosemary, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the carrots into uniform pieces, about 1-inch thick. Halve the Brussels sprouts.
- In a large bowl, toss the carrots and Brussels sprouts with olive oil, maple syrup, salt, and pepper. Add fresh herbs if desired.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Give them a final sprinkle of salt and drizzle more maple syrup before serving.
Notes
Ensure not to overcrowd the baking sheet to achieve maximum crispiness. Let vegetables sit at room temperature before roasting for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan