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Roasting is a culinary technique that magnifies the natural flavors of vegetables, and it is particularly effective for Brussels sprouts and carrots. When roasted, these vegetables undergo a transformation that enhances their sweetness and creates a satisfying caramelization on the outside. This process not only improves their flavor profile but also contributes to an appealing texture that is tender on the inside yet crisp on the outside.

Maple Dijon Roasted Brussels & Carrots

Discover the delightful taste of Sweet & Savory Maple Dijon Roasted Brussels & Carrots, a perfect side dish for any meal. This recipe combines the crunch of fresh Brussels sprouts and vibrant carrots with a sweet maple syrup and tangy Dijon mustard dressing. Roasting enhances their natural flavors, creating a beautifully caramelized finish. Packed with nutrients and appealing to all palates, this dish is a must-try for both everyday dinners and festive gatherings. Enjoy the harmony of sweet and savory in each bite!
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Ingredients
  

1 pound Brussels sprouts, halved lengthwise

1 pound carrots, peeled and cut into 1-inch pieces

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Salt and black pepper, to taste

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)

1 tablespoon balsamic vinegar (optional, for an extra layer of flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.

    Prepare the vegetables: In a large mixing bowl, combine the halved Brussels sprouts and the chopped carrots. This will ensure even mixing later.

      Make the dressing: In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, pepper, thyme, and balsamic vinegar (if you’re using it). Whisk until all the ingredients are well integrated and emulsified to create a smooth dressing.

        Coat the vegetables: Pour the prepared dressing over the Brussels sprouts and carrots. Using your hands or a spatula, toss them thoroughly to ensure every piece is evenly coated in the delicious mixture.

          Spread on a baking sheet: Line a large baking sheet with parchment paper or lightly grease it with cooking spray or olive oil. Spread the coated Brussels sprouts and carrots in a single layer on the baking sheet; make sure not to overcrowd the vegetables, as this can prevent proper roasting.

            Roast in the oven: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Remember to stir them halfway through the cooking time to ensure even caramelization. The Brussels sprouts should turn slightly crispy at the edges, while the carrots become tender and slightly caramelized.

              Garnish and serve: Once roasting is complete, remove the baking sheet from the oven and let the vegetables cool for a few minutes. Transfer the roasted vegetables to a serving platter, sprinkle chopped fresh parsley on top for a pop of color and freshness, and serve them warm.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Consider serving these roasted vegetables in a shallow bowl to showcase their vibrant colors. You can add a few extra sprigs of parsley on top for an elegant touch!