Roasted Brussel Sprouts and Carrots with Dried Cherries
This healthy side dish is full of flavor from the sweet syrup to the tart cherries and the savory vegetables.
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon cane syrup molasses, or maple syrup
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 pounds brussel sprouts halved
- 4 carrots sliced
- 1/4 cup dried cherries
Preheat oven to 400.
Mix first 6 ingredients in a bowl. Add brussel sprouts and carrots and toss until coated.
Transfer brussel sprouts and carrots to a greased baking pan, or one lined with parchment paper. Bake 25-30 minutes, or until vegetable are tender and lightly charred.
Remove from oven and transfer to serving bowl. Mix in dried cherries and serve!