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When it comes to creating memorable meals, the right side dish can elevate a simple dinner to something truly special. One such dish that effortlessly combines flavor and nutrition is the Sweet & Savory Maple Dijon Roasted Brussels & Carrots. This recipe captures the essence of seasonal cooking while showcasing the vibrant flavors of two beloved vegetables. The appeal of this dish lies not only in its delicious taste but also in the way it harmonizes sweet and savory elements, making it a perfect accompaniment to a variety of main courses.

Maple Dijon Roasted Brussels & Carrots

Transform your meals with the Sweet & Savory Maple Dijon Roasted Brussels & Carrots recipe, a perfect side dish that balances flavors and nutrition. This delightful dish features caramelized Brussels sprouts and tender carrots, enhanced by a tangy maple-Dijon glaze. Ideal for both festive gatherings and casual dinners, it's a great way to enjoy seasonal vegetables. Discover how easy and delicious healthy cooking can be with this vibrant recipe!
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Ingredients
  

1 pound Brussels sprouts, halved

1 pound carrots, peeled and cut into 1-inch pieces

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)

1 tablespoon balsamic vinegar (optional, for a richer flavor)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven: Set your oven to preheat at 425°F (220°C), allowing it to reach the right temperature while you prepare the vegetables.

    Prepare the vegetables: In a large mixing bowl, combine the halved Brussels sprouts and the chopped carrots, ensuring they're mixed evenly.

      Make the dressing: In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, dried thyme, and balsamic vinegar (if using) until the mixture is smooth and well combined.

        Coat the vegetables: Pour the dressing over the Brussels sprouts and carrots in the mixing bowl. Using tongs or a large spoon, toss the vegetables until they are thoroughly coated with the dressing.

          Spread on a baking sheet: Line a large baking sheet with parchment paper for easy cleanup or lightly grease it with olive oil. Evenly spread the coated Brussels sprouts and carrots on the baking sheet in a single layer, making sure not to overcrowd them for optimal roasting.

            Roast in the oven: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir halfway through the roasting time to ensure even cooking. They are ready when they're tender, caramelized, and the Brussels sprouts have a slight crispiness, while the carrots are fork-tender.

              Garnish and serve: Once roasted, remove the vegetables from the oven and allow them to cool for a few minutes. Transfer them to a serving platter, sprinkle with freshly chopped parsley for a pop of color, and serve warm as a delightful side dish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4