Maple Roasted Carrots and Brussels

½ pound brussels sprouts, trimmed and halved

½ pound carrots, peel and sliced

2 tablespoons unsalted butter, melted

2 tablespoons maple syrup 

salt and pepper to taste

Preheat oven to 425°F.

Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup.

Spread out onto a sheet pan and season with salt and pepper.

Roast for 25-30 minutes. Toss every 10 minutes for the first 20 minutes, then toss every 5 minutes until the vegetables are tender and starting to caramelize.

Sprinkle with minced fresh parsley or thyme, if desired, and serve warm.