- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*
- Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.
- Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
- Roast for 15-20 minutes until just tender, but firm.
- Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.
Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.
- Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
- Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
- Combine garlic and basil in food processor, pulse to a mince.
- Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
- Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
- Serve with lemon zest, basil leaves and pepper.
Maple Brussels Sprouts with balsamic are the perfect sweet and salty side dish for dinners or holidays. You’ll never wants Brussels sprouts another way!
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