Roasted brussels spouts and carrots are a great recipe to try if you are still learning to like brussels sprouts. An easy veggie side to accompany lunch or dinner.

Serves: 4+
Prep: 10 mins    Cook: 60 mins

Ingredients

• 4 large carrots
• 3 cups Brussels sprouts
• 4 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard

Directions

1. Preheat oven to 180ºC and line a baking tray with baking paper or brush with oil
2. Wash and cut carrots into batons
3. Wash sprouts and cut off bottoms and remove any blemished outside leaves
4. Cut sprouts in half, if some outside leaves fall off that’s fine (they become crunchy and delicious)
5. In a medium bowl mix oil, maple syrup and mustard
6. Add veggies and mix to coat
7. Place veggies on a tray and spread them out evenly
8. Roast for 1 hour (towards end of baking, check they aren’t burning)

Notes

Add any of your favourite veggies to the mix.