20m
PREP TIME
25m
COOK TIME
8
INGREDIENTS
20m
PREP TIME
25m
COOK TIME
8
INGREDIENTS
Ingredients 6 Servings
- 1 pound Brussels sprouts
- 2 cups carrots
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1/4 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
- 2 tablespoon orange juice
- 1 tablespoon maple syrup
- 1/3 cup dried cranberries
INSTRUCTIONS
- 1 PREHEAT oven to 375°F.
- 2 CUT off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the carrots, olive oil, salt and pepper to taste. Pour them on a sheet pan and roast for 35 to 40 minutes, tossing twice. Roast until tender on the inside.
- 3 MELT butter in saucepan over medium low heat. Stir in Mustard, orange juice, and maple syrup.
- 4 WHEN vegetables are ready, pour sauce over them and mix in cranberries. Bake for 5 minutes.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
