main dish

Brussels Sprouts & Carrots in Candied Dijon Sauce

20m
PREP TIME
25m
COOK TIME
8
INGREDIENTS

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Ingredients 6 Servings

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.

Side Dishes

Entrees

Bread, Rolls, and Muffins