Amazing Roasted Brussel Sprouts and Carrots

subheading: For the vegetables:

400 grams brussels sprouts washed, ends chopped off and cut in halves or lengthwise

400 grams carrots washed, peeled and chopped into pieces roughly the same size as the brussels

2 tablespoons olive oil for roasting the vegetables

4 teaspoons fresh thyme Pull the leaves off the tough stalk by running your thumb and finger down it (I find it's best to do this from the top of the stalks downwards). Alternatively use just 1 teaspoon of dried thyme.

subheading: For the dressing:

2 tablespoons honey or maple syrup

1 tablespoon balsamic vinegar

2 teaspoons mustard

½ clove garlic crushed (optional)

1 tablespoon butter

½ teaspoon salt

¼ teaspoon pepper

optional toppings

crumbled cheese, toasted nuts, dried berries

Directions at scrummylane.com

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