Roasted Brussel Sprouts and Carrots with Dried Cherries

• Vegan
• Gluten free

• Produce

  • 1 1/2 lbs Brussel sprouts
  • 4 Carrots
  • 1/4 cup Cherries, dried
  • 2 cloves Garlic
  • 1/2 tsp Thyme, dried

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Cane syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on biscuitsandburlap.com

Description

Ingredients

• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon cane syrup, molasses, or maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 1/2 pounds brussel sprouts, halved
• 4 carrots, sliced
• 1/4 cup dried cherries

Directions

• Preheat oven to 400.
• Mix first 6 ingredients in a bowl. Add brussel sprouts and carrots and toss until coated.
• Transfer brussel sprouts and carrots to a greased baking pan. Bake 25-30 minutes, or until vegetable are tender.
• Remove from oven and transfer to serving bowl. Mix in dried cherries and serve!