Roasted Brussel Sprouts and Carrots
This healthy side dish is full of flavor from the sweet syrup to the tart cherries and the savory vegetables.
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon cane syrup molasses, or maple syrup
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1½ pounds brussel sprouts halved
- 4 carrots sliced
- ¼ cup dried cherries
Instructions
- 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!
Notes
Maple syrup is the closest swap. Local honey works well too, and molasses will give you a deeper, bolder flavor.
Cut the carrots on the diagonal into 1 to 2 inch pieces so they’re about the same size as the halved sprouts. That way, everything is tender at the same time.
Brussel sprouts vary in size, so start checking with a fork at 25 minutes. Bigger sprouts may need a few extra minutes.
Make ahead: Trim and cut the vegetables and mix the glaze up to a day ahead. Store them separately in the fridge, then toss and roast right before serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F for 5 to 10 minutes.
Nutrition
Calories: 118kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 59mgPotassium: 586mgFiber: 6gSugar: 10gVitamin A: 7831IUVitamin C: 99mgCalcium: 71mgIron: 2mg
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