Although the temps here still feel like early summer this week, the leaves are starting to change, fall sports are in full swing, and it seems like time to at least be thinking about more fall themed menus. If you love vegetables, you will love this easy and tasty dish - it just elevates the regular roasting for a tasty different take. I also liked the combo of these two vegetables, and I admit I wouldn't have thought of putting them together on my own.
This is so easy to put together - you could even do it on a weeknight to go along with roasted or grilled chicken, beef or pork - but it is nice enough to also serve to company. Simply trim and cut your veggies (I used baby carrots so I just halved them!) and then toss with butter and maple syrup. Lay them out on a sheet pan, season, and roast away!
You may even get your pickiest eaters to try these... Happy fall!
If you need more brussels sprouts inspiration, here are a few other of my favorites:
Carmelized Brussels Sprouts in Garlic Butter
Shaved Brussels Sprouts with Bacon and Bleu Cheese
Shaved Brussels Sprouts with Bacon and Bleu Cheese
Maple Roasted Carrots and Brussels Sprouts
1 pound brussels sprouts, trimmed and halved
1 pound carrots, peeled and sliced
2 Tbsp. butter, melted
2 Tbsp. maple syrup
Add vegetables to a large bowl and toss with butter and syrup. Spread out on a sheet pan and season with salt and pepper.
Roast at 425 for 25-30 minutes, tossing after 10 minutes, then after 20, and then every 5 minutes thereafter until the vegetables are starting to carmelize and are tender.
Sprinkle with parlsey and thyme before serving. Serve warm. Serves 6.
This does look and sound delicious and a perfect fall combination. Thanks for the recipe- yum
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