This Smoky Maple Roasted Brussels Sprouts & Carrots recipe is perfect for Thanksgiving or any other occassion...even just weeknight dinner. The vegetables are interchangeabe. 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. Have fun with this recipe!
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4
Author: Jenné
Ingredients
1/2red onionthinly sliced
1lbbrussels sproutshalved
1lbsmall carrotshalved, or diced
1tablespoonmaple syrup
1teaspoonsmoked paprika
1/4teaspooncayenne pepper
2tablespoonsgrapeseed oil
1teaspoonsea salt
1/4cuptoasted 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 the mixture over the vegetables, and toss to coat.
Sprinkle salt over the vegetables, and roast for 40-45 minutes, or until the 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.