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Delicious, sticky, slightly sweet roasted carrots, Brussels sprouts and shallots for your Christmas dinner. Or any dinner for that matter.

A good tagline for these could be “if you’re gonna do roast veggies do ‘em right”. Roast them with some balsamic vinegar and maple syrup to be exact. And some rosemary. And then try not to eat them all directly off the baking sheet. They are kind of like pop corn, you keep pinching another, then another…

Balsamic Maple Roasted Carrots, Brussels Sprouts and Shallots (Vegan) www.thefoodiecorner.gr Photo description: A top view of the ceramic plate with the roasted veggies, some of them blackened from the oven. Around them, not quite visible, some more plates, pine cones and ribbon.

Definitely worth having on your Christmas dinner table! Try them with the Garlic Mashed Potatoes with Olive Oil and a Hint of Truffle.


500 gr carrots, cut once in half then lengthways into 4 (or 8 if they are fat carrots) (weighed after peeling)

500 gr Brussels sprouts, cleaned (weighed after cleaning)

200 gr shallots (or very small onions), peeled but left whole (weighed after peeling)

4 Tbs (60 ml) olive oil

4 Tbs (60 ml) maple syrup

2 Tbs (30 ml) balsamic vinegar

1 Tbs rosemary, fresh, roughly chopped

1 tsp salt, coarse + extra to serve

Step 1

Preheat your oven to 180C fan assisted (200C conventional).

Step 2

Put the carrots, sprouts, shallots, olive oil, maple syrup, balsamic vinegar, rosemary and salt into a large bowl and toss well with your hands. Spread everything onto a large baking sheet making sure the veg isn’t crowded.

Step 3

Roast for 40 minutes or until the veg is soft and nicely browned (in some spots they might be blackened, that’s ok).

Step 4

Serve with a sprinkling of coarse salt.

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