Maple Dijon Carrots

Ingredients

• 2 pounds carrots, well scrubbed or peeled

• 2 tablespoons oil

• 2 tablespoons maple syrup

• 1/2 tablespoon grainy mustard

• 1/2 tablespoon dijon mustard

• 1/2 tablespoon white miso paste (gluten-free for gluten-free)

• 1/2 tablespoon rice vinegar

• 2 teaspoons soy sauce (or tamari for gluten-free)

• 1 small clove garlic, grated

Instructions

1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Note: You should be able to find the miso in the Asian section of grocery stores and if you cannot find it simply omit it and these carrots will still be amazing!

Maple Brussel Sprouts

Ingredients

• 1 pound Brussels sprouts, halved

• 3 T. balsamic vinegar

• 1 T. maple syrup

• 1/2 T. extra virgin olive oil

• 1/2 t. kosher salt

• 1/8 t. black pepper

• 4 strips of bacon, cooked and diced

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large bowl whisk together the balsamic vinegar, maple syrup, oil, salt, and pepper.

3. Add the Brussels sprouts to the balsamic mixture and toss them until they are completely coated.

4. Pour the Brussels sprouts out on to the baking sheet in a single layer and place them on the middle rack of the oven.

5. Roast the Brussels sprouts for 30-35 minutes.

6. Pour the Brussels sprouts into a serving dish and toss them together with the cooked, diced bacon.