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In the world of culinary delights, few combinations are as delightful as the sweet and savory marriage of flavors found in the Maple Dijon Roasted Brussels and Carrots recipe. This dish not only showcases the vibrant colors and textures of seasonal vegetables but also marries the earthy notes of Brussels sprouts with the natural sweetness of carrots, all enhanced by a rich, tangy dressing. Whether you’re looking for a satisfying side dish for a family dinner or a vibrant addition to a holiday spread, this recipe is sure to impress.

Maple Dijon Roasted Brussels & Carrots

Discover the deliciously vibrant Maple Dijon Roasted Brussels and Carrots recipe! This dish beautifully blends the earthy notes of Brussels sprouts with the natural sweetness of roasted carrots, all enhanced by a rich dressing. Packed with nutrients, these vegetables not only taste amazing but also offer numerous health benefits. Perfect for family dinners or festive gatherings, this recipe adds a colorful and flavorful touch that everyone will love. Enjoy a blend of sweet and savory flavors in every bite!
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Ingredients
  

1 pound Brussels sprouts, halved

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

3 tablespoons 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 extra depth)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C).

    Prepare the veggies: In a large mixing bowl, combine the halved Brussels sprouts and cut carrots.

      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 using) until well combined.

        Coat the vegetables: Pour the dressing over the Brussels sprouts and carrots. Toss them well to ensure everything is evenly coated.

          Spread on a baking sheet: Line a large baking sheet with parchment paper or lightly grease it. Spread the coated Brussels sprouts and carrots in a single layer, ensuring they are not overcrowded for even roasting.

            Roast in the oven: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized. The Brussels sprouts should be slightly crispy, while the carrots are fork-tender.

              Garnish and serve: Once done, remove from the oven and let cool for a few minutes. Transfer to a serving platter, garnish with chopped fresh parsley, and serve warm.

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