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


– 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.

More Healthy Sheet Pan Recipes

01 Sheet Pan Honey Garlic Shrimp and Veggies

02 Alaska Halibut with Avocado Tomato  Salsa

03 Sheet Pan Chicken Sausage and Veggies