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Roasted Brussels Sprouts and Carrots with Maple-Mustard Glaze and Toasted Pecans

This flavorful side dish is the perfect accompaniment for any main dish, from beef to fish.

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Yield: 8 servings

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Active Time: 20 minutes
Start to Finish: 55 minutes

For this recipe you’ll need:

1 pound brussels sprouts, ends trimmed and halved

2 carrots, peeled, halved and cut into 1/2-inch slices

1 to 2 tablespoons grapeseed oil

Salt and pepper to taste

2 tablespoons Dijon or whole grain mustard

1/4 cup pure maple syrup

1 teaspoon fresh thyme, rough chopped

1/2 cup pecan pieces, toasted

Preheat the oven to 425.
On a sheet tray, toss together the brussels sprouts, carrots, grapeseed oil, salt and pepper.
Roast until tender, and lightly caramelized around the edges, 20 to 25 minutes.
While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together the mustard, maple syrup and thyme.
Pour the glaze over the roasted brussels sprouts and carrots, and stir to coat. Continue to roast for an additional 5 minutes.
Transfer the vegetables to a bowl, and top with a sprinkling of toasted pecans. Serve hot.