Roasted Brussels Sprouts & Carrots

Name: Roasted Brussels Sprouts & Carrots
Yield: 6 servings
Cuisine: American
Ingredients: 2 slices thick-cut bacon; diced; 6-8 medium carrots; peeled; halved length-wise and cut into 1-1/2″ pieces; 1 pound Brussels sprouts; trimmed and quartered; 2 tbsp pure Vermont maple syrup; preferably Grade A Dark Robust; 1 tsp kosher salt

Smoky bacon balances sweet carrots and nutty Brussels sprouts; Vermont maple syrup ties all the flavors together to make this a quick and easy autumn side dish that will be a favorite in your kitchen too!

Serves:

6 servings

Primary Meal:

Side Dish

Dietary Restrictions: Gluten Free

What You’ll Need

2 slices thick-cut bacon, diced

6-8 medium carrots, peeled, halved length-wise and cut into 1-1/2″ pieces

1 pound Brussels sprouts, trimmed and quartered

2 tbsp pure Vermont maple syrup, preferably Grade A Dark Robust

1 tsp kosher salt

Instructions

Place bacon in large pan over medium heat, stirring periodically. Once bacon has rendered fat, add carrots to the pan and cover, stirring or shaking the pan occasionally. After 6-8 minutes, add Brussels sprouts and cover the pan, stirring occasionally. When the carrots are browned and the Brussels sprouts are soft and golden brown, drizzle in maple syrup and add the salt. Stir to combine.
Serve and enjoy!

Roasted Brussels Sprouts & Carrots

What You’ll Need

Instructions

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