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Roasted Brussel Sprouts with orange maple glaze
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Salads & Sides, Small Dishes
Cuisine: Dairy Free, Gluten Free
Servings: 4 people
Ingredients
  • 1 pound brussel sprouts trimmed, sliced in 1/2
  • 1/2 pound mushrooms, button trimmed, sliced in 1/2 or 1/4's if large
  • 1/2 teaspoon salt
  • 2 Tablespoons coconut oil or olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme leaves
Glaze
  • 1/4 cup orange juice, fresh
  • 1 Tablespoon orange zest, fresh
  • 1 Tablespoon mustard, dijon
  • 2 Tablespoons Maple syrup
  • 2 TAblespoons olive oil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
Instructions
  1. Preheat oven to 375 degrees. Place parchment paper on sheet pan. Place brussel sprouts in a bowl toss with 1/2 of the salt, oil, garlic and thyme. Place brussel sprouts on 1/2 of the prepared sheet pan. Place trimmed mushrooms in mixing bowl and toss with remaining salt, oil, garlic and thyme. Place mushrooms on other 1/2 of roasting pan. Place pan in preheated oven and roast for approximately 30 minutes until they are softened but not fully browned.
  2. Combine Orange juice, zest, mustard, maple syrup, olive oil, cayenne and chili powder in a small bowl and mix to combine. Drizzle glaze over partially cooked vegetables and toss quickly to combine. Continue roasting vegetables until they are cooked through. Remove pan from oven and toss vegetables to combine.
  3. Taste vegetables and add any additional seasonings as desired. Place roasted vegetables on serving dish and drizzle with aged balsamic vinegar and garnish with fresh thyme leave.