2CUT 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.
3MELT butter in saucepan over medium low heat. Stir in Mustard, orange juice, and maple syrup.
4WHEN vegetables are ready, pour sauce over them and mix in cranberries. Bake for 5 minutes.
Nutrition information coming soon.
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