Steamed Brussels & Carrots With Tangy Maple Sauce - cooking recipe

Ingredients

4 small carrots
1 lb fresh baby Brussels sprout
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
fresh cracked black pepper, to taste
1/4 cup chopped walnuts

Preparation

Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
Toss to coat then serve!