Balsamic Roasted Brussels Sprouts & Carrots

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don’t know how, but they taste sweet and salty at the same time!

Nutrition Facts:

Serving Size: Servings Per Container 6

Amount Per Serving

Calories 124.9 | Calories from Fat 26.1 | Total Fat 2.9g | Saturated Fat 0.4g | Trans Fat 0g | Cholesterol 0mg| Sodium 73.1mg | Total Carbohydrate 23.7g | Dietary Fiber 6.5g | Sugars 11.4g | Protein 4.5g

Prep Time 10 minutes | Cook Time 25 minutes | Total Time 35 minutes | Yield 6 servings | SmartPoints : 5

Balsamic Roasted Brussels Sprouts & Carrots
Balsamic Roasted Brussels Sprouts & Carrots












2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon maple syrup

2 cloves garlic, minced

1/2 teaspoon dried thyme

1 1/2 pounds brussels sprouts, halved

6 carrots, cut diagonally in 1 1/2-inch-thick slices

Kosher salt and freshly ground black pepper, to taste

1/4 cup dried cranberries

2 tablespoons chopped fresh parsley leaves


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.

Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.

Place into oven and bake until browned and tender, about 20-25 minutes.

Serve immediately with cranberries, garnished with parsley, if desired.

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