roasted brussels sprouts and carrots


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


  1. Preheat oven to 180 degrees and prepare baking tray (either brush with oil or line with baking paper)
  2. Wash and cut carrots into batons
  3. Wash sprouts and cut off bottom and remove any dodgy outside leaves
  4. Cut sprouts in half, if some outside leaves fall off that’s fine (they go crunchy and delicious)
  5. In a medium bowl mix oil, 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)



Add any of your favourite veggies to the mix

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