Maple-Roasted Brussels Sprouts and Carrots

- 1 lb Brussels sprouts, halved

- 4 medium carrots, peeled and sliced into sticks

- 2 tablespoons olive oil

- 2 tablespoons pure maple syrup

- 1 teaspoon Dijon mustard

- 1/2 teaspoon garlic powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

Optional Add-Ins:

- 1/4 cup dried cranberries or pomegranate seeds (for garnish)

- 1/4 cup toasted pecans or walnuts (for crunch)

1. Preheat the Oven:

- Preheat your oven to 425°F Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Prepare the Vegetables:

- In a large mixing bowl, combine the halved Brussels sprouts and carrot sticks.

3. Make the Glaze:

- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.

4. Toss and Coat:

- Pour the glaze over the vegetables and toss until evenly coated.

5. Roast:

- Spread the vegetables in a single layer on the prepared baking sheet.

- Roast for 25–30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender with caramelized edges.

6. Garnish and Serve:

- Transfer the roasted vegetables to a serving dish.

- Sprinkle with dried cranberries or pomegranate seeds and toasted nuts, if using, for added flavor and texture.

Serve warm as a sweet and savory side dish perfect for fall meals or holiday gatherings! 🥕✨

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