Roasted Carrots and Brussel Sprouts with Maple Cranberries

Bucket List Tummy

Prep: 10 Mins

– 5-6 large carrots, cut in 1 ½ inch thick slices – 1 pound brussel sprouts, halved – 1 cup cranberries – 3 tbsp olive or avocado oil

Cook: 25 Mins

Ingredients

– 1/4 cup maple syrup – 2 tbsp balsamic vinegar – 1 tsp sea salt – 1 tsp black pepper – 11/2 tsp rosemary, diced (about 1 sprig)

Ingredients CONT.

Step 1

Preheat oven to 425 degrees. Then slice carrots and brussel sprouts and put aside.

Step 2

To a large bowl, add carrots, brussel sprouts and cranberries.

Step 3

In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.

Step 4

Place vegetables on large baking sheet and pour mixture over them.

Step 5

Roast for 25-30 minutes, or until vegetables turn brown and tender.

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