BALSAMIC ROASTED BRUSSELS SPROUTS & CARROTS

YOU’LL NEED:

2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. maple syrup
2 Cloves garlic, minced
1/2 Tsp. dried thyme
1 1/2 pounds brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slice
Kosher salt and freshly ground black pepper, to taste
1/4 C. dried cranberries
2 Tbsp. chopped fresh parsley leaves

HOW TO MAKE:

1-Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2-In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
2-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.
3-Place into oven and bake until browned and tender, about 20-25 minutes.
4-Serve immediately with cranberries, garnished with parsley, if desired.

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