Sort ingredients
hollystevens
QR Code
Listen
Pdf
Preheat your oven to 450°F (232°C). Line a large baking sheet with a silicon baking mat or parchment paper to prevent sticking and make cleanup easier.
Place the halved or quartered brussels sprouts and the carrot batons into a large mixing bowl. Drizzle with 1 tablespoon of the melted coconut oil. Add the smoked paprika, garlic powder, ground coriander, salt, and black pepper. Toss everything together until the vegetables are well coated in the oil and spices. You can also add the maple syrup now if you want a sweeter, caramelized flavor after roasting. Personally, I prefer to add the maple syrup at the end for a fresher taste.
Transfer the seasoned brussels sprouts and carrots to the prepared baking sheet, spreading them out in an even layer for uniform roasting. Roast the vegetables in the preheated oven for about 25 minutes, or until the brussels sprouts are slightly charred and the carrots are fork-tender.
Remove the roasted vegetables from the oven and immediately toss them with the remaining 1 tablespoon melted coconut oil and maple syrup. Serve right away while hot and enjoy! For an extra burst of flavor, I like to sprinkle on a pinch more smoked paprika before serving.