Roasted Brussel Sprouts And Carrots

Cut carrots into 1 pieces prettier if cut on a diagonal. Add the carrots and Brussels sprouts into a large mixing bowl.

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Add brussel sprouts and carrots and toss until coated.

Roasted brussel sprouts and carrots. Place all ingredients into a large bowl and gently toss until well coated. Close the bag and shake ingredients all around until mixture is spread evenly over potatoes carrots and brussels. Place brussels sprouts and carrots in a large roasting pan.

Cut brussels sprouts and potatoes in half. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. In a large Zip Loc bag add ALL ingredients - except stalks of rosemary thyme.

Place Brussels sprouts on sheet pan and roast for 10 minutes then remove and add Dutch carrots to the same sheet pan and continue roasting for 15-20 minutes or until tender and golden. Mix first 6 ingredients in a bowl. Lightly grease a baking sheet.

Spread on a baking sheet. Pour over vegetables and toss well. Combine the olive oil honey soy sauce and minced garlic in a bowl.

Drizzle the olive oil balsamic vinegar rosemary and salt on top and toss to coat. Toss with the Brussels sprouts and carrots. Transfer brussel sprouts and carrots to a greased baking pan or one lined with parchment paper.

Preheat oven to 400 degrees F. Cover and bake at 425 for 20 minutes. This vegetable medley of Maple Roasted Brussels Sprouts and Carrots is an easy side dish filled with lots of fall flavor.

Preheat oven to 400 degrees. Place halved brussel sprouts on baking sheet and toss together with carrot chunks. Roast for 25 to 30 minutes or until browned and.

Spread vegetables onto a rimmed baking sheet lined with foil. Combine olive oil and remaining ingredients. Place potatoes in the middle of the sheet pan.

Like my recipe for Roasted Fall Vegetables carrots and Brussels sprouts are roasted on a sheet pan tossed in maple syrup and dressed simply with herbs and spices of your choice.

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