Ingredients
- 1 pound fresh carrots, sliced into rounds
- 1 pound Brussels sprouts, halved
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions
- Prep the veggies: Wash and peel the carrots, then slice them into even rounds. Trim the ends of the Brussels sprouts and cut them in half.
- Mix the glaze: In a bowl, whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
- Toss and coat: Combine the carrots and Brussels sprouts in a large bowl, then pour the glaze over and toss until all veggies are coated.
- Preheat the oven: Set to 400°F (200°C).
- Roast to perfection: Spread the vegetables on a baking sheet lined with parchment paper and roast for 25-30 minutes or until crisp-tender, flipping halfway through.
- Serve and garnish: After roasting, sprinkle fresh herbs on top before serving.
Notes
For extra crispiness, consider broiling the vegetables for the last minute of cooking. Ensure not to overcrowd the baking sheet to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian