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Smoky Roasted Brussels Sprouts & Carrots
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.
Servings: 4
Ingredients
- 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.