Easy Roasted Vegetables with Honey and Balsamic Syrup

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb Brussels sprouts
  • 1/2 lb Carrots, cut
  • 1/2 lb Potatoes, small new white and purple
  • 2 Shallots, large

• Condiments

  • 2 tbsp Balsamic syrup
  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on keviniscooking.com

Description

Ingredients

• ½ lb brussels sprouts, halved
• ½ lb cut carrots
• ½ lb halved small new potatoes (white and purple)
• 2 large shallots, quartered
• 3 tbsp olive oil
• ¾ tsp kosher salt
• ½ tsp ground black pepper
• 2 tbsp balsamic syrup
• 1 tbsp honey

Directions

• Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
• In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
• Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
• Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.