Amazing Roasted Brussel Sprouts and Carrots

scrummylane.com

Lane Park

subheading: CUPS/OUNCES:

subheading: GRAMS/ML:

subheading: For the vegetables:

14 ounces brussels sprouts, washed, ends chopped off and cut in halves or lengthwise

14 ounces 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

subheading: optional toppings:

crumbled cheese, toasted nuts, dried berries

LIsa Fudge

ROASTED BRUSSELS SPROUTS & CARROTS

200g Brussels Sprouts

2 carrots sliced thick

2 tablespoons olive oil

1 garlic clove minced

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

¼ teaspoon each salt & cracked black pepper

1 tablespoon melted butter

Preheat oven to 180°

Cut the Brussels Sprouts in half and arrange around a baking tray, together with the carrots. Drizzle with olive oil. Mix to coat. Roast in the oven for 25 to 30 minutes. Mixing up halfway through the cook time.

Remove from oven. Mix together the remaining ingredients. Pour over the vegetables, toss to coat evenly with the dressing.

Note: Ingredients may have been altered from the original.

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