Balsamic Roasted Brussels Sprouts and Carrots

Yield: 6 servings

Prep: 10

Cook: 25

Total: 35

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

4 stars (4 ratings)

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ pounds brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slices
Kosher salt and freshly ground black pepper, to taste
¼ cup dried cranberries
2 tablespoons chopped fresh parsley leaves

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
Place into oven and bake until browned and tender, about 20-25 minutes.
Serve immediately with cranberries, garnished with parsley, if desired.

This Balsamic Roasted Brussels Sprouts and Carrots recipe is brought to you by DAMN DELICIOUS

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