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Smoky Roasted Brussels Sprouts & Carrots
Jenné
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.
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Course
Side Dish
Servings
4
Ingredients
1x
2x
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½
red onion
thinly sliced
1
lb
brussels sprouts
halved
1
lb
small carrots
halved, or diced
1
tablespoon
maple syrup
1
teaspoon
smoked paprika
¼
teaspoon
cayenne pepper
2
tablespoons
grapeseed oil
1
teaspoon
sea salt
¼
cup
toasted 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.
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