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
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.
To save time use baby carrots.