Roasted Brussels Sprouts and Carrots
Elevate your holiday table with a side dish that hits every note on the flavor scale. Earthy Brussels sprouts and sweet roasted carrots are tossed in a bright maple-dijon vinaigrette, then roasted until caramelized and tender. But the real magic happens at the end: we finish the dish with toasted almonds, golden raisins, and generous shavings of Sartori Black Pepper BellaVitano. The creamy, nutty cheese and its cracked black pepper rind provide the perfect savory counterpoint to the maple-glazed vegetables. It’s a sophisticated, colorful masterpiece that might just outshine the main course.
Ingredients:
- 1/4 cup maple syrup
- 3 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh thyme
- 2 tablespoons olive oil
- 6 large carrots, cut into 2-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- Salt and pepper
- 1/2 cup golden raisins
- 1/3 cup slivered almonds, toasted
- 4 ounces Sartori Black Pepper BellaVitano cheese, shaved (1 cup)
- Fresh thyme leaves
Instructions:
| 1. Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper. |
| 2. Whisk the maple syrup, Dijon mustard, garlic, parsley, apple cider vinegar, oregano and thyme in a bowl. Slowly whisk in olive oil. |
| 3. Drizzle carrots and Brussels sprouts with 1/3 cup vinaigrette on prepared pan; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 35-40 minutes or until vegetables are tender, turning once. |
| 4. Toss vegetables with raisins and almonds. Drizzle with remaining vinaigrette. Sprinkle with Black Pepper BellaVitano. Garnish with thyme. |
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