Order by 5 pm on Thursday for Saturday delivery. Order by 5 pm on Thursday for Saturday delivery.
Home / Farm Fresh Recipes / New England Maple Roasted Brussels Sprouts and Root Vegetables Medley
New England Maple Roasted Brussels Sprouts and Root Vegetables Medley

New England Maple Roasted Brussels Sprouts and Root Vegetables Medley

Want to mix it up and swap out the zucchini? Try our New England Maple-Roasted Brussels Sprouts and Root Vegetables Medley. It’s the most delicious way to eat your vegetables! And maple syrup is a must here in New England, right? (Serves 4)

Ingredients

  • ¾ lb Brussels sprouts, trimmed and halved
  • ¾ lb red potato, diced into 1 inch cubes
  • ¾ lb carrots, oblique cut
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 3 garlic cloves, peeled and minced
  • 3 Tbsp extra virgin olive oil
  • 4 Tbsp maple syrup
  • 1 tsp lemon juice, freshly squeezed
  • ½ tsp smoked paprika (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 oz parsley, finely chopped, for garnish

Tips for Recipe

  1. If you don’t have maple syrup, honey and/or brown sugar will suffice.

Preparation

  1. Preheat oven to 400 degrees fahrenheit. 
  2. In a large mixing bowl, combine the brussel sprouts, potatoes, carrots, onion powder, garlic powder, garlic, olive oil, maple syrup, lemon juice, and smoked paprika. 
  3. Toss and fully coat all of the ingredients in the bowl. 
  4. Season with salt and pepper to taste. 
  5. Foil a roasting tray, and brush very lightly with olive oil. 
  6. Spread the vegetable mixture in a single layer, not fully packed on the tray. 
  7. Roast for 30-40 minutes, turning tray halfway through to not burn vegetables on the inside of the oven. What you are looking for is a golden-brown delicious color, and that the vegetables are fork tender. 
  8. Remove from the oven, and place ingredients in a casserole dish or plate, garnish with finely chopped parsley and a dusting of smoked paprika. 

0 comments

Leave a comment

×
Welcome Newcomer