Balsamic Roasted Brussels Sprouts and Carrots

Name: Balsamic Roasted Brussels Sprouts and Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon maple syrup; 2 cloves garlic; ½ teaspoon dried thyme; 1 ½ pounds Brussels sprouts; 6 carrots; Kosher salt and freshly ground black pepper; ¼ cup dried cranberries; 2 tablespoons chopped fresh parsley leaves

User Reviews

4.0

12 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Course
Side Dish
Cuisine
American, Vegetarian

Balsamic Roasted Brussels Sprouts and Carrots

Iris Warren

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

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Ingredients

Servings

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

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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.