Balsamic Roasted Brussels Sprouts and Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 6 Carrots
  • 1/4 cup Cranberries, dried
  • 2 cloves Garlic
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Thyme, dried

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 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.