Though this recipe calls for Brussels sprouts and carrots, the maple-olive-oil mixture is really quite delicious drizzled over squash, sweet potatoes, or even green beans. If you’d like to cut down on dishwashing, line the baking sheet with foil and toss the vegetables with the maple syrup right on the sheet. Try making a big batch of the maple mixture and stashing it in the refrigerator: it will do triple duty as a salad dressing and a glaze for meat. If you do stick with Brussels sprouts and carrots, we recommend dishing up the side with a hefty pork chop and a glass of chilled white wine.
2 tablespoons olive oil
1 tablespoon pure maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper
12 ounces Brussels sprouts, halved
8 ounces small carrots with tops, trimmed
Sat fat 1.01g
How to Make It
Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.
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