Maple Rosemary Roasted Root Vegetables with Dried Cranberries
Both BS and carrots (and parsnips for that matter) work beautifully with comforting sweet aromatic flavours, so I knew that roasting them with maple syrup and tossing them with tangy dried cranberries was going to be hit.
Servings 4 -6 people
Calories 280kcal
Ingredients
- 1 lb Brussels Sprouts
- 2 parsnips , peeled and diced into 1/2 inch pieces
- 3-4 coloured carrots , peeled and diced into 1/2 inch pieces
- 2 tsp olive oil
- 2 1/2 tbsp maple syrup
- 1 tsp fresh rosemary , chopped
- Salt and pepper to taste
- 3 tbsp dried cranberries
Instructions
- Preheat your oven to 400 F.
- Bring a large pot of salted water to a boil and toss in the whole brussels sprouts. Blanch just slightly for about 11/2 minutes, then plunge into ice water.
- Repeat with the parsnips and carrots but cook for an extra minute (about 2 1/2). Again plunge into ice water.
- Dry off all your vegetables really well so that you give them the optimum opportunity to brown. Cut the brussels sprouts in half and trim off the stumpy bottoms.
- Toss your vegetables with the olive oil, maple syrup and rosemary and sprinkle liberally with salt and pepper. Roast for about 20 minutes, until the vegetables get caramelized and are tender crisp.
- Mix in the cranberries, transfer to a serving dish and enjoy!
Nutrition
Calories: 280kcal