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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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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.
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