Balsamic Roasted Brussels Sprouts and Carrots
Sheetpan Balsamic Roasted Brussel Sprouts and Carrots are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best maple balsamic roasted vegetables ever!
Ingredients
- 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
- 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
Instructions
- Preheat oven to 425 degrees.
- Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
- In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
- Place vegetables on large baking sheet and pour mixture over them.
- Roast for 25-30 minutes, or until vegetables turn brown and tender
Notes
Switch in any veggies you choose! Maple roasted carrots and parsnips are another favorite.
Nutrition
Serving: 1Calories: 182kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 697mgFiber: 7gSugar: 19g
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