If you don't have Brussels sprouts use cauliflower, broccoli rabe, cabbage, or broccoli. If you don't have carrots try parsnips, sunchokes, sweet potatoes, beets, or other vegetables you like.
Course: Side Dish
Servings: 4
Author: Jenné
Ingredients
½red onionthinly sliced
1lbbrussels sproutshalved
1lbsmall carrotshalved, or diced
1tablespoonmaple syrup
1teaspoonsmoked paprika
¼teaspooncayenne pepper
2tablespoonsgrapeseed oil
1teaspoonsea salt
¼cuptoasted pumpkin seeds
Instructions
Preheat oven to 375°.
Place cut vegetables into a skillet or onto a baking sheet.
In a small bowl mix together the maple syrup, smoked paprika, cayenne pepper, and oil. Pour mixture over the vegetables, and toss to coat.
Sprinkle salt over the vegetables, and roast for 40-45 minutes, or until vegetables are tender.
Check your vegetables 30 minutes into the cook time, and stir them if necessary.
Serve hot and garnished with toasted pumpkin seeds.