Maple Roasted Brussel Sprouts and Carrots
Prep time
Cook time
Total time
This side dish accompanied our family dinner of roast beef and broccoli.
Serves: 4
  • 6 Medium Brussels Sprouts
  • 1 Bunch of Dutch Carrots
  • 25g Butter
  • 1 Tbsp Maple Syrup
  • Pinch of Sea Salt
  1. Preheat the Oven to 180oC
  2. Cut the Brussels Sprouts in half.
  3. Wash and trim the dutch carrots (leave the skins on).
  4. Lay out the vegies in an oven proof dish and top with about the butter chopped into small cubes, a generous pinch of sea salt and drizzle over the maple syrup.
  5. Bake in the oven for 40 mins. Give them a stir every now and then to ensure the vegies have had some contact with the delicious maple glaze.
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