-1 lb carrots, washed and chopped into bite sized coins
-1 lb brussel sprouts, washed and halved removing the root
-1 scallot
-3 tbsp dijon mustard
-2 tbsp maple syrup
-2 tbsp balsamic vinegar
-2 tbsp fresh garlic
-1 tsp salt
*Mix all ingredients in a large bowl, add to a baking dish that is either lined with flour or parchment paper and roast at 425 for about 30 minutes
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