Roasted Brussels Sprouts and Carrots

• 1 lb Brussels sprouts, trimmed, old leaves removed and cut in half lengthwise
• 1 lb carrots, peeled and cut in diagonal 1” pieces

Red onion, sliced in thicker slices

• 4 Tablespoons Olive oil, divided
• 1/3 cup maple syrup or honey
• 1 teaspoon salt, divided
• ½ teaspoon pepper, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon rosemary, divided

1. Preheat the oven to 425F and line 2 baking sheets with parchment paper.
2. Toss carrots and red onion with maple syrup, 2 tablespoons olive oil, and half of the seasonings. Toss Brussels sprouts with the remaining 2 tablespoons of olive oil and seasonings.
3. Spread carrots on a prepared baking sheet and bake for 25 – 30 minutes, turning halfway through until they start to brown and caramelize.
4. Spread Brussels sprouts on a second baking sheet and add to the oven after 10 minutes. Bake for 20 minutes turning halfway through, or until they caramelize.
5. Remove carrots and Brussels sprouts from the oven and toss them in a serving bowl.
6. TIPS & NOTES
7. Cut the carrots into similar sized pieces so that they cook through evenly.
8. Use your hands to toss the vegetables in the oil and seasonings so that they are well coated.
9. Cook the vegetables in a fully pre-heated oven.
10. The vegetables can be prepped a few hours ahead of time until they are ready to be roasted.