This roasted vegetable recipe is ready in under 30 minutes.

A drizzle of maple syrup gives Brussels sprouts and carrots a gorgeous caramelization in the oven. This maple-olive-oil mixture works wonderfully on any roasted vegetable—try it with squash, sweet potatoes, or green beans. If you stick with Brussels sprouts and carrots, we recommend pairing this side with a hearty pork chop and a chilled white wine.

TIP

Consider making a larger batch of the maple mixture and storing it in the refrigerator. It also works great as a salad dressing or a glaze for meats. For less cleanup, line the baking sheet with foil and toss the vegetables with the maple syrup directly on the sheet.

Ingredients

• 1 tablespoon of pure maple syrup
• 2 tablespoons of olive oil
• ½ teaspoon of black pepper
• ½ teaspoon of kosher salt
• 8 ounces of small, trimmed carrots with tops
• 12 ounces of halved Brussels sprouts

Directions

Preheat the oven to 475°F. In a large bowl, combine olive oil, maple syrup, salt, and pepper.

Add the Brussels sprouts and carrots, tossing to coat them evenly. Spread the vegetables in a single layer on a large rimmed baking sheet and bake for 15 to 20 minutes, or until caramelized and tender.