4 cups shaved or thinly sliced Brussels sprouts (cut out the root ends before you slice)
4 cups thinly sliced broccoli florets
2 Tbsp extra virgin olive oil
Kosher salt and fresh black pepper
For the vinaigrette:
2 Tbsp maple syrup
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
1 garlic clove, minced (or use 1/2 tsp garlic paste from a jar)
Large pinch of black pepper
6 Tbsp extra virgin olive oil
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil.
Spread the Brussels sprouts and broccoli on the baking sheet. Sprinkle on the olive oil, plus a pinch of salt and pepper. Toss with your hands until the vegetables are evenly coated with the oil and seasonings, and spread into a single layer on the baking sheet.
Roast at 425°F for 12 minutes, until the vegetables are just beginning to show bits of browning on the edges. Remove the pan from the oven.
While the vegetables are cooking, add the vinaigrette ingredients to a jar with a tight fitting lid. Shake vigorously, to emulsify the dressing.
Transfer the warm vegetables to a mixing bowl, and add only as much dressing as you need to moisten them without drowning them.
Serve warm, at room temperature, or cold.