Sheet Pan Roasted Carrots, Brussels Sprouts & Potatoes
Sheet Pan Brussel Sprouts And Carrots. Web preheat the oven to 400°f or 200°c. Layer a large baking sheet pan with parchment paper.
Sheet Pan Roasted Carrots, Brussels Sprouts & Potatoes
Clean, dry, and slice the brussels sprouts in half. Chop the carrots diagonally into 1/5 inch or 1/2 cm pieces. Slice carrots into 1 inch circles. Preheat the oven to 400 degrees (200 c). Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup. Cut brussels sprouts and potatoes in half. Toss them in the olive oil,. Cut the brussels sprouts in half. Peel the carrots and cut off the stem of the brussels sprouts. Cut stems from brussels sprouts and cut into halves or quarters.
Peel the carrots and cut off the stem of the brussels sprouts. Preheat the oven to 400 degrees (200 c). Slice carrots into 1 inch circles. Wash brussels sprouts and carrots. Chop the carrots diagonally into 1/5 inch or 1/2 cm pieces. Heat the oven to 450f. Peel the carrots and cut off the stem of the brussels sprouts. Spread out onto a sheet pan and season with salt and pepper. Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup. Layer a large baking sheet pan with parchment paper. Cut the brussels sprouts in half.
