Roasted Brussels Sprouts and Carrots Recipe
0 Points
Ingredients
- 1 pound (450 grams) Brussels sprouts
- 1 pound (450 grams) carrots
- 3 large rosemary sprigs
- ⅓ cup pine nuts
- ⅓ cup dried cranberries
Dressing
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves crushed or minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
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Preheat the oven 400ºF/200ºC. Line a large sheet tray or roasting pan with baking paper or foil for easy clean up.
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Mix dressing ingredients in a small jug. Set aside.
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Prepare the Brussels sprouts by trimming the stem ends and discarding any yellowed or blemished leaves. Wash the Brussels sprouts then dry and cut in half. If small, they can be left whole.
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Prepare the carrots by peeling and slicing into thin rounds not much more than ⅛ inch (3mm) thick.
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Place the prepared vegetables into a large bowl.
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Pour over half the dressing and combine well.
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Spread dressed vegetables onto the prepared baking sheet.
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Roast for 15 minutes.
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Spread the pine nuts onto a second baking sheet. Toast in the oven for 2-3 minutes until fragrant and lightly toasted. Remove and set aside.
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After the vegetables have been roasting for 15 minutes, drizzle with remaining dressing and add rosemary sprigs. Stir to combine.
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Roast for another 12-15 minutes until beginning to caramelize and vegetables are tender.
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Remove from the oven and stir through toasted pine nuts and dried cranberries.
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Serve warm with any extra pan juices.
Notes
Tips for success
- Cut the carrots smaller than the Brussels sprouts to ensure all vegetables are tender at the same time.
- The temperature may need to reduces if the Brussels sprouts are charring too much.
- If you like your vegetables really tender, steam or boil for 5 minutes before roasting.