Roasted Brussels Sprouts and Carrots with Maple-Mustard Glaze
Learn how to make Roasted Brussels Sprouts and Carrots with this step-by-step recipe from The Chopping Block. Perfect for home cooks!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thechoppingblock.com.
Ingredients
- 1 pound brussels sprouts, ends trimmed and halved
- 2 carrots, peeled, halved and cut into 1/2-inch slices
- 1 to 2 tablespoons grapeseed oil
- Salt and pepper to taste
- 2 tablespoons Dijon or whole grain mustard
- 1/4 cup pure maple syrup
- 1 teaspoon fresh thyme, rough chopped
- 1/2 cup pecan pieces, toasted
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