Maple Brussels Sprouts and Carrots with Ginger and Soy
Mixing Brussels Sprouts with colorful and sweet carrots and roasting until perfection is the best way to cook these veggies. Then tossing them in a glaze made with pure maple syrup, garlic, ginger and soy sauce makes them taste incredibly sweet and salty. You have never tasted veggies like this!
16ozBrussels Sproutshalved or quartered depending on size
8carrotspeeled and cut in quarters lengthwise
3cloves garlicminced
2tbspgingerminced
3tbsppure maple syrup
3tbspsoy sauce
Instructions
Preheat the oven to 400 degrees
To a large non-stick sheet pan or a sheet pan lined with parchment add the brussels sprouts and carrots, drizzle with 2 tbsp extra virgin olive oil and season with salt. Toss until well coated and bake for 20 minutes.
To a large non-stick skillet over medium heat add 2 tbsp extra virgin olive oil. Once hot add the garlic and ginger and cook for 2-3 minutes stirring often until fragrant and golden.
Add the maple syrup to the garlic, ginger and oil and let it bubble up, stirring to prevent burning or sticking. Next add the soy sauce and stir to combine. Turn off the heat so as not to burn the glaze. Let it rest until the 20 minutes of cooking the veggies is up.
Next add the cooked brussels sprouts and carrots to the pan with the glaze and toss until the veggies are coated with the sauce. Return to the sheet pan and bake for 10 more minutes.