Brussels Sprouts & Root Vegetables
A warming winter salad with a satisfying crunch, subtle sweetness and smooth earthy aroma.
Ingredients
- 1/2 cup carrots chopped
- 1/2 cup parsnips chopped
- 1/2 cup Brussels sprouts halved
- 1.5 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1/2 tbsp fresh thyme stems removed
- salt and pepper to taste
Instructions
- Preheat oven to 190°C.
- Whisk together the extra-virgin olive oil, maple syrup and thyme leaves.
- Place vegetables into a large bowl and drizzle half the syrup on top. Gently toss the vegetables to cover them well with syrup.
- Spread the vegetables out evenly on an oven safe tray and roast them on the middle rack for 20 minutes.
- When ready, serve with the remaining syrup. Add salt and pepper to taste, if desired.
Notes
You can double or triple this recipe to use it for larger family gatherings or entertaining.