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
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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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  • 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
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!

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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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