This recipe was originally intended to be just with Brussels sprouts alone, however when I went to make it for a dinner party I realized that I didn't have enough Brussels to feed the guests. I improvised by adding in some carrots and liked it even better so they are included in the final version! If you ever thought that Brussels could't taste like dessert I challenge you to try it!! Serve it warm or cold.
3.5 cups Brussels sprouts, stems trims and quartered
3.5 cups baby carrots, halved
2 tablespoons finely chopped pecans
2 tablespoons chopped dried cranberries
2 Tablespoons olive oil
1 Tablespoon maple syrup
2 Tablespoons honey mustard
salt and pepper to taste
Preheat oven to 350 degrees. Rinse and trim stems of Brussels sprouts and cut into quartered. Cut the baby carrots into halves. Put the Brussels and carrots in a large bowl, add one tablespoon olive oil and mix to coat. Then place the veggies on baking sheet coated with cooking spray and roast for 25-30 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork. Let them cool and set aside. In a large bowl whisk together the olive oil, maple syrup and mustard together. Throw in the Brussels sprouts, carrots, pecans and cranberries and mix well until evenly coated with dressing. Add salt and pepper to taste. Chill in the fridge if not serving immediately. These can be served warm or cold.
Makes 7 cups 7 servings
Serving size: 1 cup Calories 120 Protein 2 g Carb 15g Fiber 3 g Sugars 8 g Fat 6 g Saturated fat 0 g Sodium 60 mg