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Balsamic Roasted Brussels Sprouts and Carrots
4 from 12 votes

Balsamic Roasted Brussels Sprouts and Carrots

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. 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.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.