Balsamic Roasted Brussels Sprouts and Carrots

It’s easy to get bored with your regular veggie routine. You know what I’m referring to – steamed carrots, steamed broccoli, steam this and that. Enough already!

I found a wonderful recipe that highlights the natural flavors of the vegetables, but adds in the the luxurious flavor of Balsamic vinegar. Yes, I described it as luxurious! If you think of your flavors this way, you feel like a million bucks!

I love me some roasted veggies – they have a different flavor about them when they come out of the oven. Especially Brussels Sprouts and carrots. YUM!

Photo courtesy of @damn_delicious

 

Balsamic Roasted Brussels Sprouts and Carrots

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup note: either use Stevia or omit all together
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 1/2 pounds brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slices
Kosher salt and freshly ground black pepper, to taste
1/4 cup dried cranberries
2 tablespoons chopped fresh parsley leaves

Directions:

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.

Yields 2-3 Servings

Approved for all cycles

You can check out my original #repost of this recipe on Instagram. Check out the original recipe creator here.