Balsamic roasted brussels sprouts and carrots

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

Instructions

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.

Nutrition Facts
Servings Per Container 6
Amount Per Serving
Calories 124.9
Total Fat 2.9g
Saturated Fat 0.4g
Total Carbohydrate 23.7g
Dietary Fiber 6.5g
Sugars 11.4g
Protein 4.5