cuttlery
© 2017 The French’s Food Company LLC

Brussels Sprouts & Carrots in Candied Dijon Sauce

Brussels Sprouts & Carrots in Candied Dijon Sauce
Makes 6 servings
Prep Time 20min
Cook Time 25min

Ingredients

1 lb. fresh Brussels sprouts , cleaned and cut in half
2 cups cut carrots
2 Tbsp. olive oil
2 Tbsp. butter
1/4 cup FRENCH'S® Dijon Mustard
2 Tbsp. freshly squeezed orange juice
1 Tbsp. maple syrup
1/3 cup dried cranberries

Directions

PREHEAT oven to 375°F.
CUT off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the carrots, olive oil, salt and pepper to taste. Pour them on a sheet pan and roast for 35 to 40 minutes, tossing twice. Roast until tender on the inside.
MELT butter in saucepan over medium low heat. Stir in Mustard, orange juice, and maple syrup.
WHEN vegetables are ready, pour sauce over them and mix in cranberries. Bake for 5 minutes.

Tips

To save time use baby carrots.

French's - Coupons close

You Need an Account to View Coupons

As a member of the French's community,
you will have the ability to:
 

  • Rate and review recipes
  • Receive special offers
  • Receive the French's Newsletter
Already a member? » Login Here
French's - Rate and Review close

You Need an Account to Rate and Review

As a member of the French's community, you will have the ability to: 

  • Rate and review recipes on Frenchs.com
  • Access special offers and coupons from The French's Food Company
  • Receive exclusive newsletters with new recipes and product news
Already a member? » Login Here
Brussels Sprouts & Carrots in Candied Dijon Sauce close
Recipe Rating close
Thank you for rating this recipe!