Maple Roasted Brussel Sprouts With Pomegranate

• 10 ounces, weight Fresh Brussels Sprouts
• 1/2 cups Diced Fresh Carrots
• 1/2 cups Olive Oil
• 1/3 cups Maple Syrup
• 1/2 teaspoons Ground Cinnamon
• 1/2 cups Brown Sugar
• 2 Tablespoons Chili Pepper Infused Olive Oil
• 1/2 teaspoons Crushed Red Pepper
• 1/2 cans Pomegranate Seeds

1. Clean and slice brussel sprouts into 1/4 inch slices and place in medium bowl. Add diced carrots and toss with olive oil, coating all vegetables.
2. Place in single layer on baking sheet and roast in 350u0b0 oven for 20 minutes.
3. While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl. Remove vegetables and place in bowl and toss with mixture.
4. Place them back on baking sheet and return to oven for 10 minutes.
5. Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.

brussels, fresh carrots, olive oil, maple syrup, ground cinnamon, brown sugar, chili pepper, red pepper, pomegranate seeds

Taken from tastykitchen.com/recipes/sidedishes/maple-roasted-brussel-sprouts-with-pomegranate/ (may not work)