Maple-Roasted Baby Carrot & Brussels Sprout Skewers
Introduction
Maple-Roasted Baby Carrot & Brussels Sprout Skewers are a delightful side dish that brings out the sweetness of seasonal vegetables. This easy recipe combines the earthy flavors of baby carrots and Brussels sprouts with a tasty maple-mustard glaze. It’s a great way to make your meals colorful and healthy, while also impressing your family and friends!
Why Make This Recipe
There are many reasons to make Maple-Roasted Baby Carrot & Brussels Sprout Skewers. First, they are simple to prepare and cook quickly, making them perfect for busy weeknights. Second, roasting the vegetables enhances their natural sweetness, and the maple syrup adds a lovely gloss and flavor. Finally, they are a great way to add more vegetables to your diet in a fun and tasty way!
How to Make Maple-Roasted Baby Carrot & Brussels Sprout Skewers
Ingredients:
- 300 g baby carrots, peeled
- 300 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Wooden or metal skewers
- Fresh thyme leaves, for garnish
Directions:
- Preheat your oven to 400°F (200°C). If you are using wooden skewers, soak them in water for 15 minutes.
- In a bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Thread the baby carrots and Brussels sprouts alternately onto the skewers.
- Place the skewers on a baking sheet lined with parchment paper.
- Brush the skewers generously with the maple-mustard glaze.
- Roast in the oven for 25–30 minutes, turning once halfway through, until the vegetables are tender and caramelized.
- Garnish with fresh thyme leaves and serve warm.
How to Serve Maple-Roasted Baby Carrot & Brussels Sprout Skewers
These skewers are delicious served warm as a side dish to your main course. They pair nicely with roasted meats, grilled chicken, or even a hearty grain salad. You can also serve them as a fun appetizer for your guests. Just make sure to have plenty on hand, as they tend to disappear quickly!
How to Store Maple-Roasted Baby Carrot & Brussels Sprout Skewers
If you have leftovers, store the skewers in an airtight container in the refrigerator. They will last for about 3 to 4 days. To reheat, simply place them on a baking sheet in the oven at 350°F (175°C) and warm them for about 10 minutes.
Tips to Make Maple-Roasted Baby Carrot & Brussels Sprout Skewers
- Make sure to cut the Brussels sprouts in half to help them cook evenly and crisp up nicely.
- If you like your vegetables a bit charred, leave them in the oven for an extra few minutes.
- Feel free to add other vegetables to the skewers, such as bell peppers or red onion, for added color and flavor.
Variation
You can easily customize this recipe by changing the sauce. For a spicy kick, add some chili flakes to the glaze. If you prefer a savory flavor, try using balsamic vinegar instead of maple syrup.
FAQs
1. Can I use frozen vegetables for this recipe?
While fresh vegetables taste best, you can use thawed frozen baby carrots and Brussels sprouts. Just make sure to drain and dry them well before skewering.
2. Can I prepare the skewers in advance?
Yes, you can assemble the skewers a few hours ahead of time. Just cover them and keep them in the refrigerator until you are ready to roast them.
3. What can I serve with these skewers?
These skewers go well with grilled meats, fish, or a warm grain salad. You can also serve them alongside dips or sauces for added flavor.
