Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In November we celebrate Thanksgiving. It’s one of my favorite holidays – family & friends coming together to enjoy a meal. I enjoy this side dish of fresh roasted vegetables. You can be very creative with the selection.
Ingredients
- • 1 lb Brussels sprouts (4 cups), trimmed and halved
• 3 large carrots (3 cups), peeled and cut into chunks
• 2 medium red onions, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon fresh chopped rosemary, (or 1 teaspoon dried)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• ½ cup walnuts or pecans
• ½ cup dried cranberries
Instructions
Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon.
Toss well to combine.
Spread the veggies evenly over the two prepared baking sheets. Roast for 20 – 25 minutes, stirring halfway through until the veggies are fork-tender and beginning to brown. Sprinkle over the walnuts and dried cranberries and continue to bake another 5 – 10 minutes until the veggies are cooked and the nuts are lightly roasted.
