Roasted Brussels Sprouts & Carrots with Walnuts & Maple Syrup Vinaigrette

Roasted Brussels Sprouts & Carrots

with Walnuts & Maple Syrup Vinaigrette

30 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, a hearty trio of roasted brussels sprouts, carrots, and shallot gets a boost of sweet and savory flavors from toppings of pickled peppers, parmesan cheese, and a drizzle of maple syrup vinaigrette.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Roasted Brussels Sprouts & Carrots with Walnuts & Maple Syrup Vinaigrette
Title
  • 1 lb Brussels Sprouts
  • 6 oz Carrots
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Apple Cider Vinegar
  • 1 Shallot
  • ¼ cup Roasted Walnuts
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Sharpen A Knife
How To: Peel a Carrot
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise; cut crosswise into 1-inch pieces. Peel and quarter the shallot. Roughly chop the peppers and walnuts. In a bowl, combine the maple syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper.

2 Roast the vegetables & serve your dish

Line a sheet pan with foil. Transfer the halved brussels sprouts, carrot pieces, and quartered shallot to the foil. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted vegetables drizzled with the maple vinaigrette. Garnish with the chopped peppers, chopped walnuts, and cheese. Enjoy!

Tips from Home Chefs

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Roasted Brussels Sprouts & Carrots

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise; cut crosswise into 1-inch pieces. Peel and quarter the shallot. Roughly chop the peppers and walnuts. In a bowl, combine the maple syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper.

2 Roast the vegetables & serve your dish

Line a sheet pan with foil. Transfer the halved brussels sprouts, carrot pieces, and quartered shallot to the foil. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted vegetables drizzled with the maple vinaigrette. Garnish with the chopped peppers, chopped walnuts, and cheese. Enjoy!

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