This recipe is one of our favorites as a side dish to your favorite protein or in a hearty fall harvest salad. This recipe uses Brussels sprouts, carrots, and red onion, but it would work on any variety of root vegetables including turnips, beets, and sweet potato. It’s an easy but elevated way to prepare them and it may even make the pickiest eaters come back for more!
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and sliced (use rainbow carrots for a nice fall color)
- 1 red onion, peeled and sliced into half-moons
- 2-3 tablespoons olive oil
- 2-3 tablespoons Sunnymede Farms maple syrup
- Sea Salt (to taste)
- Pepper (to taste)
- Optional: 1 tsp of cumin, and/or thyme
Preparation
- Preheat oven to 425°F.
- Add the cut vegetables to a large bowl and toss with the olive oil and Sunnymede Farms maple syrup.
- Spread out onto a sheet pan and season with salt, pepper, and options spices if desired.
- Roast for 25-30 minutes. Toss at the halfway point to get an even roast.
- Once done, remove from oven and let rest for a few minutes. The vegetables should be tender and slightly caramelized. Enjoy as a side dish or toss with kale and your favorite dressing for a fall harvest salad.
