Roasted Brussels Sprouts and Carrots

Instructions

1. Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper.
2. Whisk the maple syrup, Dijon mustard, garlic, parsley, apple cider vinegar, oregano and thyme in a bowl. Slowly whisk in olive oil.
3. Drizzle carrots and Brussels sprouts with 1/3 cup vinaigrette on prepared pan; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 35-40 minutes or until vegetables are tender, turning once.
4. Toss vegetables with raisins and almonds. Drizzle with remaining vinaigrette. Sprinkle with Black Pepper BellaVitano®. Garnish with thyme.