Maple Roasted Brussels Sprouts
1 lb. brussels sprouts
½ cup pomegranate seeds
½ cup diced carrots
1/3 cup maple syrup
½ cup + 2 Tbsp. olive oil
½ tsp. ground cinnamon
½ cup brown sugar
1 tsp. red pepper flakes
Clean and halve brussels sprouts; place in a medium bowl. Add diced carrots and toss with ½ cup olive oil, coating all vegetables. Place in single layer on a baking sheet and roast in 350 degree oven for 20 minutes. While vegetables are roasting, combine maple syrup, cinnamon, brown sugar, 2 tablespoons olive oil and red pepper flakes in a small bowl. Remove vegetables from oven and place in a bowl; toss with maple syrup mixture. Place back on baking sheet and return to oven for 10 minutes. Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.
1 lb. brussels sprouts
½ cup pomegranate seeds
½ cup diced carrots
1/3 cup maple syrup
½ cup + 2 Tbsp. olive oil
½ tsp. ground cinnamon
½ cup brown sugar
1 tsp. red pepper flakes
Clean and halve brussels sprouts; place in a medium bowl. Add diced carrots and toss with ½ cup olive oil, coating all vegetables. Place in single layer on a baking sheet and roast in 350 degree oven for 20 minutes. While vegetables are roasting, combine maple syrup, cinnamon, brown sugar, 2 tablespoons olive oil and red pepper flakes in a small bowl. Remove vegetables from oven and place in a bowl; toss with maple syrup mixture. Place back on baking sheet and return to oven for 10 minutes. Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.